These easy vegan peanut butter cookies don’t require flour, only need 6 ingredients, and are the nuttiest! Crispy on the outside and chewy on the inside with a sprinkle 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 these cookies, which means these babies are packed with flavor because they’re pretty much pure peanut butter.
A few chopped peanuts on top add some crunch and if you use salted and roasted peanuts you get a nice contrast between sweet and salty. These are really delicious with a cup of Chai!
This easy peanut butter cookie recipe doesn’t need flour and uses just 6 ingredients and only takes 5 minutes to put together! It couldn’t be easier and within minutes you’ll be left with the most decadent cookies.
More cookie recipes:
Carrot Cake Oatmeal Cookies
Lemon Miso Chocolate Chip Cookies
Almond Joy Cookies Gluten Free Vegan
Gluten Free Snickers Cookies
Baklava cookies
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Vegan Flourless Peanut Butter Cookies
These easy vegan peanut butter cookies don’t require flour, only need 6 ingredients, and are the nuttiest! Crispy on the outside and chewy on the inside with a sprinkle of crunchy chopped peanuts on top. The Best Gluten-Free Flour-Free Vegan Peanut Butter Cookie
Servings: 8
calories: 120calories
Ingredients
- 1/2 Chopped off (130 g) smooth peanut butter
- 1/4 Chopped off (30 g) Granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt more or less depending on the salt content of the peanut butter
- 1 soup flaxseed flour mixed with 2 tablespoons of water
- 1.5 soup spoons Maple syrup
- 1 teaspoon crushed peanuts
- optional supplements: a few drops of vanilla extract or a pinch of cinnamon. Stir in the dough.
Instructions
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Scoop out and measure the peanut butter and keep it at room temperature for about 15 minutes to make it easier to work with. You can also put it in the microwave for a few seconds. Then add to a bowl.
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Add the remaining ingredients and mix well. (Use warmed maple syrup for easier mixing). Put in the fridge for 30 mins
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Use a cookie scoop to scoop the batter onto a parchment-lined baking sheet. (Make these cookies smaller, as there’s no gluten to hold onto, which makes them tricky if they’re too big. I make mine about 1-1.5 tbsp). Garnish with crushed peanuts.
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Preheat the oven to 340F (170c) and bake for 10-11 minutes. Once the cookies are golden, remove them from the oven.
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Let them cool on the baking sheet for 10 minutes. Then transfer to a serving platter or storage container.
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These cookies are the best and crispiest the day they are made. They will soften a little the next day. you can reheat them in the oven to make them crispy!
Remarks
- For less delicate cookies, add 1-2 tablespoons tapioca starch or all-purpose flour to the batter.
- Peanut Free: Use other smooth nut butters or use sunflower seed butter
- Granulated sugar: don’t have any powdered sugar, put cane sugar or another sugar of your choice in a blender, mix until a bit powdery and use
Nutrition
Nutritional intakes
Vegan Flourless Peanut Butter Cookies
Amount per serving
calories 120
Calories from fat 54
% Daily Value*
Large 6g9%
Saturated fat 1g6%
Sodium 80mg3%
Potassium 133mg4%
Carbohydrates 12g4%
1g fiber4%
Sugar 7g8%
Protein 5gten%
Vitamin C 0.01mg0%
Calcium 13mg1%
Iron 0.4mg2%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- Smooth peanut butter – the higher your peanut butter, the better the cookies
- powdered sugar and maple syrup add sweetness to these cookies. If you don’t have powdered sugar, just put cane sugar in a blender, mix and use
- baking soda helps them rise and crisp
- the salt helps bring out the sweetness. If your peanut butter already has a lot of added salt, go for it easier
- instead of eggs, we add homemade flax egg – that is, flax seed flour mixed with 2 tablespoons of water
- crushed peanuts add a nice crunch – you can use raw or roasted salted peanuts
Advice:
- For sturdier cookies, add 1 to 2 tablespoons tapioca starch or all-purpose flour to the batter.
- These cookies are the best and crispiest the day they are made. They will soften a little the next day, so you can reheat them in the oven to crisp them up.
- Peanut Free: Use other smooth nut butters or use sunflower seed butter
How to make vegan peanut butter cookies without flour:
Keep the peanut butter at room temperature to make it easier to work with.
You can also put it in the microwave for a few seconds. Then, pour into a bowl, add the rest of the ingredients and mix well. (Use warmed maple syrup to help). Refrigerate the mixture for 15 to 30 minutes.
Use a cookie scoop to scoop the batter onto a parchment-lined baking sheet. top with crushed peanuts.
Preheat the oven to 340F (170c) and bake for 10-11 minutes.
Once the cookies are golden, remove them from the oven. Make them into smaller cookies. These will be delicate cookies because there is no gluten holding them together. I make mine about 1-1.5 tbsp.
For sturdier cookies, add 1-2 tablespoons tapioca starch or flour to the batter.
Let them cool on the baking sheet for 10 minutes. Then transfer to a plate or storage container.
Storage:
Make sure these peanut butter cookies cool completely before storing. Store them at room temperature in an airtight container, such as a Tupperware.