These healthier vegan peanut butter cookies are gluten-free, oil-free/WFPB, sweetened with maple syrup, and so easy to make! Choose from two flour options: oat flour or a GF 1:1 blend. Irresistibly sweet-and-salty and only 25 minutes to make a batch!
⅛teaspoonfine sea salt - Omit if using salted peanut butter.
Instructions
Preheat oven to 375 degrees F and line a large baking sheet with parchment.
In a large bowl, stir together the peanut butter, maple syrup, ¼ cup coconut sugar, and vanilla.
Add the flour, baking soda, and salt (if using), and stir until fully combined. Use a cookie scoop or a tablespoon to scoop 1.5 tablespoons of dough into your hand. Roll the dough between your palms to form a smooth ball, and place on cookie sheet about 3 inches apart.
Place the 2 teaspoons sugar in a small bowl. Use the underside of a fork to create a criss-cross pattern on top of one ball of dough, gently pressing down to flatten it into a cookie shape. Now dip the underside of the fork tines in coconut sugar (this will help it not stick to the dough). Repeat with the remaining cookies.
Bake 10 to 12 minutes. The cookies will be very soft when removed from the oven. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Video
Notes
StorageStore peanut butter cookies in a container at room temperature for several days or refrigerated for up to a week. Cookies can also be frozen. Make sure they're well-protected from air.The unbaked cookie dough can be frozen, as well. Place rolled cookie dough balls on a baking sheet and freeze for about 30 minutes. Then transfer to an airtight container and freeze until ready to bake. Bake from frozen, adding 1 to 2 minutes to the bake time.