Vegan, Gluten Free - Flourless Peanut Butter Cookies
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