I’m not gonna lie… generally speaking, vegan baking leaves something to be desired. But not these cookies. They leave nothing to be desired – except wishing you had made more. I double dog dare you not to love these as much as any other cookie you’ve had. Vegan means you can eat the dough, too. A win-win!
Angela Liddon (@ohsheglows) did it again with this recipe from her “Oh She Glows Every Day” cookbook.
Flourless Peanut Butter Cookies
1 tablespoon ground flax
3 tablespoons water
1/2 cup unsweetened shredded coconut
1/2 cup gluten-free rolled oats
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp fine see salt
1/4 cup non-diary mini chocolate chips
1/2 cup natural smooth peanut butter
1 tsp pure vanilla extract
2 tablespoons pure maple syrup
- Preheat oven to 350.
- Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the ground flax and water, and set aside for a few minutes.
- In a large bowl, whisk coconut, rolled oats, sugar, baking powder, salt and chocolate.
- Add peanut butter, vanilla and maple syrup to the bowl with the flax mixture and stir until thoroughly combined. The mixture will be thick.
- Spoon the wet ingredients into the dry ingredients and stir. You may want to knead with hands at this point to mix everything together.
- Lightly wet your hands and form the dough into 12 balls about the size of golf balls. Gentle press down each ball to flatten slightly.
- Bake 12-14 minutes. Let cool 5-8 minutes before transferring to a cooling rack. Store in airtight container in fridge for 3-4 days or freeze for up to 1 month.
*Reduce salt quantity if using salted PB
*To make these nut-free use sunflower seed butter instead of peanut butter