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Yield Prep Time Cook Time Total Time
6 Servings 10 Minutes 12 Minutes 22 Minutes

Soft, chewy cookies surrounding a perfectly sweet & salty chocolate bear claw are a wild take on the classic peanut butter blossom cookie (also called peanut butter kiss cookies). Bear Claw cookies are a delightful, creative, visually-striking combination of dark chocolate, salty & crunchy almonds and soft-baked buttery cookies that is hard to resist.

 WW almond sea salt  bear claw thumbprint cookies


  • ½ cup vegan butter

  • 1 cup sugar

  • ¼ cup plant milk of your choice (we like Elmhurst nut milks )

  • 1¾ cup flour

  • 1 tsp cornstarch

  • ½  tsp baking powder

  • ½  tsp baking soda

  • 2 teaspoon vanilla extract

  • ¼ teaspoon salt

  • ¼ cup sugar (for rolling)

  • 4-6 Wild West Almond Sea Salt Bear Claws


    1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.

    2. In a medium sized mixing bowl, cream your butter and sugar until smooth. Add in the plant-based milk and vanilla extract and mix until incorporated.

    3. In a separate bowl, combine flour, salt, baking powder, baking soda, and cornstarch. Fold these ingredients into the wet ingredients (do not over mix!)

    4. Using a cookies scoop, or a spoon, add the dough to the baking sheet and roll into a ball.

    5. Bake the cookies for 10 – 12 minutes. When they come out, press one Almond Sea Salt Bear Claw into each cookie until it sticks.

    6. Move the tray into the freezer to set (before the chocolate melts!) Once everything is cooled, remove from the freezer and enjoy.

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