Vegan Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
⅓ cup (115g) maple syrup.
02 -
1 ¼ cups (125g) almond flour or blanched almond meal. Spoon and level it for accuracy.
03 -
1 cup (250g) smooth natural peanut butter.
# Instructions:
01 -
Set your oven to 180°C (350°F), and prepare two baking trays with parchment paper on top.
02 -
Throw everything into a bowl and stir it all together! Let it rest for about 2 minutes. The mixture should thicken up and turn into a soft, slightly sticky dough that’s easy to roll.
03 -
Using either your damp hands or a cookie scoop, divide the dough into roughly 20 little balls, each about 24g. Lay them out on the prepared baking trays.
04 -
Take a fork and press down gently on each ball, making a criss-cross design. You can flatten them a lot or just a bit—your call! Or skip the fork and press with your palm instead.
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Pop them in the oven for 10-15 minutes. At 10 minutes, they’ll be soft and chewy. If you go for 15, they’ll crisp up everywhere and turn golden on the edges.
06 -
Let the cookies sit on the trays until they’re fully cooled. They’ll feel super soft when hot but will harden nicely once they’ve cooled down.
# Notes:
01 -
For the most accurate results, weigh everything in grams.
02 -
If you don’t have almond flour, swap it with 100g oat flour or 50g finely ground white rice flour.
03 -
They stay good for 5 days on the counter, 2 weeks in the fridge, or 2 months in the freezer.