Description
Soft, chewy vegan peanut butter cookies made with just a few simple ingredients. Perfect for a quick, dairy-free treat that satisfies every sweet tooth.
Ingredients
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1 cup natural peanut butter (unsweetened, creamy or crunchy)
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1/2 cup pure maple syrup
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1/2 cup almond flour
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1/2 tsp baking soda
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1/4 tsp sea salt
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Optional: 1 tsp vanilla extract
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Optional: 1/4 cup vegan dark chocolate chips or crushed peanuts
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together peanut butter and maple syrup until smooth.
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Add almond flour, baking soda, sea salt, and optional vanilla. Mix until a dough forms.
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Scoop tablespoon-sized portions and roll into balls. Place on baking sheet and flatten slightly.
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Bake for 10–12 minutes or until edges are lightly golden.
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra texture, use crunchy peanut butter or stir in chopped nuts.
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Store in an airtight container at room temperature for up to 5 days.
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Freeze baked cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Calories: 160
- Sugar: 6g
- Fat: 11g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 4g