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Flourless Peanut Butter Cookies
Vegan, gluten-free, oil-free
4.8 from 27 opinions
Yield
13 cookies
Prep time
Prepare dinner time
Whole time
Peanut butter, shredded coconut, and rolled oats type the bottom of those delicate and chewy chocolate chip cookies. Brown sugar lends a light-weight caramel flavour which pairs so effectively with the peanut butter and sea salt. They’re utterly flourless, along with being vegan and gluten-free, however nobody would be the wiser. You should attempt these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer time deal with! This recipe is from Oh She Glows Each Day (web page 213).
Substances
- 1 tablespoon (5 g) floor flax*
- 3 tablespoons (45 mL) water
- 1/2 cup (53 g) unsweetened shredded coconut
- 1/2 cup (52 g) gluten-free rolled oats
- 1/2 cup (68 g) packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon advantageous sea salt (cut back salt if utilizing salted peanut butter)
- 1/4 cup (49 g) mini non-dairy chocolate chips**
- 1/2 cup (125 mL) pure clean peanut butter***
- 1 teaspoon (5 mL) pure vanilla extract
- 2 tablespoons (30 mL) pure maple syrup
Instructions
- Preheat the oven to 350°F (180°C), and line a big baking sheet with parchment paper.
- Add the bottom flax and water to a medium bowl, and whisk till mixed. Put aside.
- To a big bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to mix.
- To the identical bowl because the flax combination, add the peanut butter, vanilla, and maple syrup. Stir till clean. The combination will probably be very thick.
- Utilizing a spatula (this helps to scoop up each final bit), scoop the moist combination on high of the dry substances, and stir till completely mixed. The batter will probably be very dry at first, however that is regular! You will must put some elbow grease into stirring. I prefer to knead the dough with my fingers to make all of it come collectively. (It’s also possible to use electrical beaters, however I choose to get in there with my fingers and knead till no dry patches stay.) If for some motive your dough continues to be too dry to form into balls, add a teaspoon of water and blend once more.
- Frivolously moist your fingers (shaking off extra water) and type about 13 balls, simply smaller than golf balls. Cease and rinse off sticky fingers as wanted. Place every ball onto the ready baking sheet about 2 to three inches aside. Gently press down on every ball to flatten right into a 1-cm (simply lower than 1/2-inch) thick disc. If there are any leftover chocolate chips within the backside of the bowl, scoop them up and push them into the tops of the cookies.
- Bake for 12 to 14 minutes. The cookies are inclined to solely unfold out slightly. They will be delicate popping out of the oven, however they may agency up as they cool. The bottoms will probably be golden. Enable the cookies to chill on the baking sheet for 10 minutes earlier than rigorously transferring to a cooling rack till utterly cooled. As soon as cooled, the cookies will stay delicate and chewy. For a firmer texture, switch the cookies to the freezer (my favorite strategy to take pleasure in them!). Retailer leftovers in an hermetic container or freezer bag within the freezer for as much as 1 month.
Tip:
* If in case you have a flax allergy you’ll be able to swap 1 tablespoon floor flax for 1/2 tablespoon floor chia seed. The cookies will prove a bit thicker, however it works in a pinch.
** I exploit Get pleasure from Life Mini Chocolate Chips that are vegan.
*** You should definitely use 100% pure peanut butter on this recipe (it’s best to solely see peanuts on the ingredient label), as some testers have reported that the recipe does not work when utilizing peanut butter that comprises added oils or sugar. Keep away from utilizing thick or dry peanut butter because the cookies gained’t unfold out that a lot. In the event you choose selfmade peanut butter, you’ll be able to simply make your personal peanut butter you probably have a heavy obligation meals processor. Merely course of two cups of roasted peanuts for five to 10 minutes till clean, scraping down the bowl as essential. This can make slightly below 1 cup of peanut butter.
Vitamin Data
(click on to develop)
Serving Dimension 1 of 13 cookies | Energy 160 energy | Whole Fats 9 grams
Saturated Fats 4 grams | Sodium 40 milligrams | Whole Carbohydrates 18 grams
Fiber 2 grams | Sugar 12 grams | Protein 4 grams
* Vitamin information is approximate and is for informational functions solely.
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