These easy vegan Peanut Butter cookies require no flour, need just 6 ingredients, and are the Peanuttiest! Crispy on the surface and soft on the within with a sprinkling of crunchy chopped peanuts on top. Gluten-free vegan Peanut butter cookie
Meet the peanut butter cookies to beat all peanut butter cookies. No flour is added to those cookies meaning these babies are PACKED with flavor as they’re just about pure peanut butter
Some chopped peanuts on top provide crunch and should you use salted, toasted ones, you get a pleasant contrast of sweet and salty. These are seriously delish together with a cup of Chai !
This easy peanut butter cookie recipe needs no flour and uses only 6 ingredients and take just 5 minutes to place together! It couldn’t be easier and inside minutes you’ll find yourself with probably the most decadent cookies.
More cookie recipes:
Carrot Cake Oatmeal Cookies
Miso Lemon Pepper Chocolate Chunk Cookies
Almond Joy Cookies Gluten-free Vegan
Snickers Cookies Gluten-free
Baklava Cookies
Print Recipe
Flourless Peanut Butter Cookies Vegan
These easy vegan Peanut Butter cookies require no flour, need just 6 ingredients, and are the Peanuttiest! Crispy on the surface and soft on the within with a sprinkling of crunchy chopped peanuts on top. The very best Gluten-free vegan flourless Peanut butter cookie
Servings: 8
Calories: 120kcal
Ingredients
- 1/2 cup (130 g) smooth peanut butter
- 1/4 cup (30 g) powdered sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt , less or more based on salt content of peanut butter
- 1 tbsp flaxseed meal mixed with 2 tablespoons water
- 1.5 tablespoons maple syrup
- 1 tablespoon crushed peanuts
- optional add ins: a couple of drops vanilla extract, or a sprinkle of cinnamon. Mix within the dough.
Instructions
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Scoop and measure the peanut butter and keep at room temperature for 15 mins or in order that it’s easier to work with. You can even microwave it for a couple of seconds. Then add to a bowl.
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Add the remaining of the ingredients and blend very well. (Use warmed maple syrup to make it easy to combine well) . Chill within the refrigerator for 30 mins
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Use a cookie scoop to scoop the dough onto a parchment-lined baking sheet. (Make these into smaller cookies, as there isn’t any gluten to carry making them delicate if too large. I make mine about 1-1.5 tbsp size). Top with crushed peanuts.
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Preheat the oven to 340 F (170c) and bake for 10-11 mins. Once the cookies are golden, remove them from the oven.
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Allow them to cool on the sheet for 10 mins. Then transfer to a serving plate or storage container.
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These cookies are the most effective and crisp the day they’re made. They may soften a bit the following day. you possibly can reheat them within the oven to crisp them up!
Notes
- For less delicate cookies , add 1-2 tablespoons of tapioca starch or all purpose flour to the dough.
- Peanut-free: Use other smooth nut butters or use sunflower seed butter
- Powdered sugar: don’t have powdered sugar, put cane sugar or other sugar of alternative in a blender, mix until somewhat powdery and use
Nutrition
Nutrition Facts
Flourless Peanut Butter Cookies Vegan
Amount Per Serving
Calories 120
Calories from Fat 54
% Day by day Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 80mg3%
Potassium 133mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin C 0.01mg0%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Day by day Values are based on a 2000 calorie food regimen.
Ingredients:
- Smooth peanut butter – the upper quality your peanut butter the higher the cookies
- powdered sugar and maple syrup add sweetness to those cookies. For those who don’t have powdered sugar, just put cane sugar in a blender, mix and use
- baking soda helps these rise and crisp up
- salt helps bring out the sweetness. In case your peanut butter already has numerous salt added, go easier
- as an alternative of eggs we’re adding a homemade flax egg – that’s flaxseed meal mixed with 2 tablespoons of water
- crushed peanuts add a beautiful crunch – you should use raw or toasted salted ones
Suggestions:
- For sturdier cookies, add 1-2 tablespoons of tapioca starch or all purpose flour to the dough.
- These cookies are the most effective and crisp the day they’re made. They may soften a bit the following day so you possibly can reheat them within the oven to crisp them up
- Peanut-free: Use other smooth nut butters or use sunflower seed butter
Easy methods to make Vegan Flourless Peanut Butter Cookies:
Keep the peanut butter at room temperature in order that it’s easier to work with.
You can even microwave it for a couple of seconds. Then add to a bowl, add the remaining of the ingredients and blend very well. (Use warmed maple syrup so it helps ) . Chill the combination for 15-Half-hour.
Use a cookie scoop to scoop the dough onto a parchment-lined baking sheet. top with crushed peanuts.
Preheat the oven to 340 F (170c) and bake for 10-11 mins.
Once the cookies are golden, remove them from the oven. Make these into smaller cookies. These will likely be delicate cookies as there isn’t any gluten holding them together. I make mine about 1-1.5 tbsp size.
For sturdier cookies, add 1-2 tablespoons of tapioca starch or flour to the dough.
Allow them to cool on the sheet for 10 mins. Then transfer to a plate or storage container.
Storage:
Ensure that that these peanut butter cookies cool completely before storing them. Store them at room temperature in an air-tight container, like a Tupperware.
