If you don’t know by now, I’m quite obsessed with peanut butter- well all nut butter, but peanut butter is king. These cookies are soft and chewy with the perfect about of peanut butter. These vegan peanut butter cookies are pure gold.
I know peanut butter can get a bad rep, but sometimes you just need to embrace the deliciousness that is peanut butter and have a cookie or ten. Adam coined a term the other week (maybe it’s already a thing, who knows?) but he told me to LITM (live in the moment). One of those corny acronyms. We kinda mock them but at the same time use them A LOT. Call us hypocrites or whatnot but we do what we do. Basically, you just need to LITM and make these cookies, cause they are a healthier take on a classic peanut butter cookie- and well, they rock.
here are some reasons why I love these vegan peanut butter cookies, so listen up!
- They have a crispy outside.
- And a soft and chewy inside.
- Peanut butter. Do I need to say more?!
- These classic peanut butter cookies are vegan, gluten free, and aren’t loaded down with sugar.
- The chocolate addition on them is spot on.
- Fun fact: these are my mom’s favourite cookies. She was lucky enough (or maybe I was the lucky one) to be around when I was testing them. So she ate her fair share and she LOVED them. So maybe these would be great cookies to make for your sweet mama this Mother’s Day!
vegan peanut butter cookies
time to make: 35 minutes | makes 12 |
- 1 FLAX EGG (1 tablespoon of ground flax mixed with 3 tablespoons of water- let sit until eggy consistency forms )
- 2 tablespoons COCONUT OIL (melted)
- 1 teaspoons VANILLA
- 2 tablespoons MAPLE SYRUP
- 1/3 cup smooth PEANUT BUTTER
- 1 1/2 cups ALMOND FLOUR
- 1/2 teaspoon BAKING SODA
- 1/3 cup COCONUT SUGAR
- 1/2 teaspoon CINNAMON
- pinch of SEA SALT
- Preheat your oven to 350º F and line a baking sheet.
- Prepare your flax egg. See instructions in the ingredients. Set aside.
- Melt the coconut oil in a saucepan on low on the stove top. Let cool for a few minutes. Then combine the peanut butter, coconut oil, maple syrup and vanilla all together, until smooth.
- Combine all the dry ingredients together in a separate bowl.
- Combine the wet ingredients with the dry ingredients. I used my Kitchen Aid for this but you can hand stir just takes a little longer!
- Take a melon ball scoop and scoop out 12 balls from the dough. Flatten them with a wet fork (dipping it in water, so the batter doesn’t stick to it).
- Pop in the oven for 12-14 minutes.
- Cookies should be golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a baking sheet for 10 minutes!
- optional: to dip the cookies in chocolate. Melt 1 tablespoon of coconut oil over a low temperature in a saucepan. Add 1/2 cup of chocolate chips and stir until fully melted. Dip your cookies in it or drizzle over the cookies. Pop in the freezer for roughly ten minutes so the chocolate can harden. ENJOY!