Vegan Peanut Butter Cookies
Chewy, delicious, vegan peanut butter cookies that are also gluten free and have optional chocolate peanut butter cups added in. They are ready in 15 minutes and your whole family will love these cookies.They are good just as peanut butter cookies so the choice is yours! The best peanut butter cookies ever.
Servings: 16
Ingredients
- 1¼ cup almond flour
- 1 cup natural peanut butter
- ¾ cup sugar coconut or white sugar!
- 2 tsp vanilla extract
- ⅓ cup almond milk
- ¼ tsp sea salt
- 1 tsp baking soda
- 14 mini peanut butter cups *Optional!
Instructions
- Set oven to 350
- Combine the peanut butter, almond milk and vanilla in a large bowl. Mix with a spoon. Add the sugar to the wet mix (peanut butter, milk, vanilla). Stir will with spoon or spatula - it will be thick.
- In another bowl whisk together almond flour, baking soda, salt. slowly add that to the peanut butter sugar mix. You may need to use your hands to mix this up otherwise I suggest a spoon/spatula and a little patience. The mixture will be super thick.
- Use a scooper to scoop small equal size balls onto a cookie sheet. If using peanut butter cups, push them into the cookies gently. You make need to form the cookie a little bit around the cup but just be sure to seal any big cracks with your hands! (Skip this part if making the brownie style bars, see instructions below!)
- Bake for 9 - 12 minutes. Less time will make them chewier. Be sure to let them cool completely before moving or touching! The dough needs to set and cool longer when baking with almond flour.
- To make these cookies into a brownie style bar as seen on Instagram, simply bake in a parchment lined bread loaf tin (9x5 or similar size) for 25 minutes or until the top becomes lightly brown. Let it sit until it completely cools, you may also refrigerate it before transferring and cutting into bars
Notes
* If you skip the baking soda your cookies will be much more dense. The baking soda fluffs them up
*You can skip the peanut butter cups and just make the peanut butter cookies - they are equally delicious.
*Do not overcook! Be sure to let them cool completely before moving or touching! The dough needs to set and cool.The cookies will seem raw still but trust that once they cool they will be perfectly fine and will hold together. The longer you cook them, the more crispy they will be.
Nutrition
Calories: 178kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Calcium: 36mg | Iron: 1mg