Vegan Peanut Butter Cookies
These vegan peanut butter cookies with chocolate chips are easy to make, full of peanut butter flavor, and sooo delicious! And they're ready in just 15 minutes! We can't get enough of them!
Servings 12 cookies
- 3/4 cup natural creamy peanut butter
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons of water)
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
- 1/4 cup almond milk
Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes.
In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour.
Combine all ingredients in a bowl and stir well.
Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon.
Bake the cookies for 8-10 minutes. Mine took 10 minutes. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don't pick them up to early or they might stick to the parchment paper.
- You can easily freeze these cookies. Make sure to first let them cool off completely. Freeze them on a baking sheet lined with parchment paper for about an hour. Then transfer them to a freezer bag and squeeze out as much air as possible.
- Properly stored these peanut butter cookies keep fresh for about 2 weeks. Let them cool down completely and then store them in an airtight container at room temperature.
- Adding a slice of bread helps the cookies to stay soft and fresh. The bread will soak up the moisture, so this is an easy trick to keep homemade cookies fresh.
- I used maple syrup for my vegan peanut butter cookies, which is my favorite kind of sweetener. If you want you could use agave instead of the maple syrup.
- I would, however, not recommend replacing it with brown sugar or coconut sugar as the moisture is needed for the consistency of the cookie dough.
Calories: 232kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Sodium: 134mg | Potassium: 237mg | Fiber: 2g | Sugar: 12g | Calcium: 6.5% | Iron: 8.7%