Why vegan? Because I’d rather save my eggs to eat scrambled, boiled or over-easy. This recipe is also gluten-free, but make it whole wheat by subbing all of the flour for whole wheat flour.
As you read through the ingredients, you’ll also see that this recipe is refined sugar-free. I do my best to use maple syrup or honey in place of granulated sugar whenever possible when I’m baking for myself or like-minded friends. If I’m cooking for a skeptical crowd, I aim to please.
Comment below if you have questions about substituting one thing for another!
Vegan Peanut Butter Cookies
Serves: 24 (+/- depending on size)
1 Tbsp of ground flaxseed
3 Tbsp water
1/2 cup coconut oil, melted
1/2 cup peanut butter, crunchy or smooth
1/4 cup pure maple syrup
½ tsp pure vanilla extract
½ cup coconut flour
½ cup tapioca flour
½ tsp baking soda
½ tsp baking powder
- Flaxseed egg: In a small bowl, mix 1 Tbsp of ground flaxseed with 3 Tbsp of water. Let it sit for at least 5 minutes. It will start to take on a gel-like consistency. You can skip this step and use a chicken egg.
- In a mixing bowl, combine the coconut oil, peanut butter (or almond/sunflower/cashew butter), maple syrup and vanilla extract. Stir in the flaxseed egg.
- In another mixing bowl, combine your flours, baking soda and baking powder. Make a well in the center of the dry ingredients and pour in your wet ingredients. Stir everything together until a dough forms.
- Place cookie dough in the fridge. Preheat your oven to 375° F and line a cookie sheet with parchment paper. If your oven is quick to heat up, place your dough in the freezer.
- Once the oven is preheated, take dough out of the fridge/freezer and start rolling your cookies into balls about the size of ping pong balls, no bigger than golf balls. Flatten them gently by pressing with a fork twice in two different directions to make a grid-like pattern.
- Bake cookies for about 10-12 minutes or until edges start to brown. Remove from the oven and serve once cool or store in an air tight container.