These vegan, gluten-free cookies are super quick and easy to make. The ingredients are simple and healthy, and the results are amazing! My boyfriend is super picky and he loves these. He had one the other day and assumed they are loaded with sugar…SURPRISE! They aren’t. When I told him the only ingredients are peanut butter, maple syrup, almond flour/oat flour, and a sprinkle of sugar he was so surprised and had another!
I normally use almond flour for these cookies, but I was craving them the other day and didn’t have any almond flour left. I was not going out to the store for it either, so I experimented with ground oats. It worked just as well as the almond flour, and it’s cheaper! I used the same technique as my banana bread recipe: put 1 1/4 cup oats in the blender/food processor and grind until it forms a powder like flour. Substitute in the recipe for the almond flour.
- 1 cup of almond/oat flour
- 1/2 cup creamy unsweetened peanut butter (if PB doesn’t have salt, add 1/4 tsp salt)
- 1/4 cup maple syrup
- a few Tbsp of unrefined sugar (to roll dough in)
- Preheat oven to 375F. Line cookie sheet with parchment paper, or use a stone cookie sheet like I have.
- Mix flour, peanut butter, and syrup with a wooden spoon until smooth.
- Take chunks of the dough and roll the dough in your palms to make 1-inch cookie dough balls.
- Put sugar on a plate and roll each cookie dough ball until covered in sugar.
- Evenly space the cookie dough balls on the cookie sheet.
- Squish the cookie dough ball down with a fork in an “x.”
- Bake for 8 minutes. They do not need more time or they will be very dry.
- Cool for 10 minutes before removing from cookie sheet.
- Allow to cool completely on a plate.