Vegan Peanut Butter Cookies
These delicious Vegan Peanut Butter Cookies are the perfect childhood classic. Full of pure peanut buttery goodness, these are egg-free, dairy-free, gluten-free, and still melt in your mouth. Enjoy them with a cool glass of non-dairy milk!
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Servings: 12 servings
Calories: 223kcal
Equipment
Ingredients
Dry Ingredients
- 1/2 cup all purpose gluten-free flour
- 1/2 cup oat flour
- 1 tablespoon ground golden flaxseeds
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
Wet Ingredients
- 1 cup creamy peanut butter
- 3/4 cup organic cane sugar
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat.
- Add all-purpose flour, oat flour, ground flaxseeds, baking powder, and salt to a mixing bowl and stir.
- In a separate mixing bowl, mix peanut butter and sugar with a handheld beater or whisk until fully combined. Add milk and vanilla, and continue mixing.
- Slowly add in dry ingredients. You may have to mix with a fork or your hand, because the mixture will become crumbly.
- Form the mixture into a ball, and scoop out balls with a tablespoon. Roll until they’re smooth and place about 2 inches apart from each other on the baking sheets.
- Take a fork and lightly press until the balls are flattened, then perpendicularly again to make the classic crisscross pattern.
- Bake for 10-15 minutes, until just slightly golden. They should still be slightly soft and will harden as they cool, so don’t remove them from the sheet until after about 10 minutes.
- Store in an airtight storage container for up to 5 days, so the cookies stay fresh.
Nutrition
Calories: 223kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 161mg | Fiber: 2g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg