I love peanut butter cookies! I’ve been working on this recipe for a number of weeks to perfect! I think I just did it! It’s such a versatile recipe, so many ways to enjoy! And, it’s gluten free, dairy free and refined sugar free!
The recipe starts with a base of almond flour combined with Peanut Butter Powder. The glue is an egg, maple syrup for sweet and coconut oil. The results will amaze you.
I call them double-duty, because they can be rolled in chopped peanuts or pressed down like a traditional peanut butter cookie with the fork impressions and topped with a vegan chocolate star. You get to choose. My favorite is rolled in chopped peanuts!
Below is the recipe, let me know what you think and enjoy the bake!
Double-Duty Vegan Peanut Butter Cookies Recipe
2 1/4 cup Almond Flour
1 1/2 cup peanut butter powder
1/2 cup maple syrup
1/4 cup coconut oil melted
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp Himalayan pink salt
1 tsp vanilla
1 cup of chopped peanuts – in a small bowl set aside.
Combine the dry ingredients in a medium bowl. Set aside.
Mix together the egg, maple syrup, coconut oil and vanilla. After fully combined, slowly mix the liquid ingredients into the dry mixture. It will quickly become thick and sticky and form into a nice dough like traditional peanut butter cookie batter.
I use a tablespoon sized ice-cream scooper to ensure each cookie is the same size. Roll the mixture in the chopped peanuts and place on a parchment cookie sheet. Bake at 350 degrees for about 11 1/2 minutes until edges are nicely golden brown.
Enjoy the bake!