Vegan Flourless Peanut Butter Cookies

Crunchy, Chewy, Scrumptious Flourless Peanut Butter Cookies
Crunchy, Chewy, Scrumptious Flourless Peanut Butter Cookies

I am addicted to peanut butter. I used to love classic peanut butter cookies, preferably without chocolate as to not adulterate the taste of peanut. All I wanted was to recreate a gluten free peanut butter cookie recipe, but I’m getting increasingly tired of replacing wheat flour with commercially processed starches. Since I love baking, I cannot always avoid these starches, but I’d walk many miles for a recipe that waives all flours and starches altogether.

This happened to be an experiment which, I’m proud to say, seem to have nailed at the first attempt. It’s just too easy, and without finicky gluten free flours, there is no risk of bad surprises! These peanut butter cookies are absolutely ace, consist of seven simple ingredients and take 15 minutes to make – five minutes preparing and ten minutes baking. What’s not to love? Crispy and crunchy on the outside, moist and chewy on the inside, with just the right balance of sweet and salty, you and your loved ones would never guess these are flourless!

This could almost be a paleo recipe as it completely foregoes grains and dairy – if it wasn’t for the peanuts. I know peanuts are not paleo as they are a technically a legume, but, hell, I don’t care, and you won’t care either once you have a bite of these! This is just too good not to share, and who knows, maybe you could turn it into a paleo recipe by using sunbutter instead of peanut butter and any sort of nuts or seeds instead of peanuts?

Makes 8 large cookies

100 g peanut butter, crunchy
100 g unsalted peanuts
1 flax egg (1 tbsp flaxseed dissolved in 4 tbsp filtered water)
50 g coconut sugar
1 tsp vanilla
pinch of baking soda
pinch of sea salt

Preheat oven to 180 °C. Mix all ingredients in a medium sized bowl and remember to leave the larger portion of the dough for actually baking, not pre-bake munching! Line a cookie tray or use a silicon sheet. Scoop 8 similar-sized portions (approx. 2 tbs each) out of the dough and slightly roll into balls. Arrange on the sheet, about 5 cm apart. Bake for 10-12 minutes or until puffed on the outside and still soft on the inside.


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