Vegan and gluten free peanut butter cookies, made with coconut flour and maple syrup. These super healthy cookies taste just like standard PB cookies, despite being free from refined sugar and grains, and they're so easy to make.
Course Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12cookies
Ingredients
½cupnatural smooth peanut butter*
4tablespoonscoconut flourone tablespoon at a time (1/4 cup)
Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
Add the peanut butter, maple syrup, milk, olive oil, vanilla, and salt to a mixing bowl. Stir for thirty seconds with a wooden spoon.
Add the coconut flour a tablespoon at a time, stirring for another thirty seconds with each addition (if you've already made the recipe once and the 1/4 cup flour worked well, just throw everything in and stir it up).
The mixture will thicken as its stirred, because maple syrup has a tendency to cause peanut butter to seize slightly and the coconut flour will cause it to thicken with a little time and friction. If, with the full 1/4 cup flour the dough is still runny, stir a little longer and then let it sit for a few minutes. If it is still too thin after that, add another tablespoon of coconut flour.
Once your cookie dough is thick enough, roll tablespoons of dough into balls and place them on the prepared cookie sheet. Use a fork to press them down, creating a crosshatch pattern.
Bake at 350F/180 for 10-12 minutes. Cool on the pan for five minutes before removing and letting them cool completely on a wire rack. I like them best out of the fridge or freezer.
Chocolate dip
Gently melt the chocolate over low heat or with a double boiler with the coconut oil. Dip the cookies into the chocolate mixture, place them back on the lined cookie sheet, and refrigerate or freeze until the chocolate has set. I prefer to keep them in the fridge after the chocolate has been added.
Notes
* Look for unsweetened peanut butter. You can also substitute another kind of nut butter, but I've only tried it with almond. I imagine sunbutter would work well for a nut free option. ** If your peanut butter has salt added, reduce the salt to 1/4 teaspoon.