Healthier and eggless version of the classic peanut butter cookies yet still really yum ! Lower in sugar, naturally vegan & can be made gluten-free.
Ever since I discovered these cookies, I cannot. stop. eating. them. I am literally having these vegan peanut butter cookies after every meal. ( I am the type of person that needs to have something sweet after every meal. Why not ? )
This one bowl cookie recipe only requires 5 simple ingredients that you probably already have in your pantry and 30 mins. And the bonus is, your kitchen will definitely smell amazing when baking these cookies.
🍅 What you will need
- Peanut butter - Obviously, you need peanut butter to make peanut butter cookies.
- Oats - I am using rolled oats, but you can use quick oats if that is what you have. As I am using oats to make oat flour, you can simply substitute the oats with ¾ cup oat flour.
- Granulated sugar - I am using soft brown sugar. Although I have yet experience with other types of sugar, I am sure any sugar works fine in this recipe. To make this healthier, you can use coconut sugar, but the cookies will turn out to be darker in colour.
- Flax egg - the binder in this recipe. To make flax egg, simply combine 1 tablespoon of grounded flax seed and 3 tablespoons of water and let it thicken.
- Baking powder.
🥜 Natural vs Conventional Peanut Butter
I am using natural peanut butter here ( peanut butter that only contains peanut and/or salt ) , not the conventional ones which oftentimes contains palm oil. Natural peanut butters are more liquid-y, while the conventional ones are more creamy and light.
It is actually very easy to make homemade peanut butter. All you will need is peanuts and a high speed blender / food processor. Here is a blog post by pinch of yum, 5 minutes homemade peanut butter that goes into details about making your own peanut butter.
How to store
After baking, let the cookies cool down to room temperature on a cooling rack. Then, transfer them to an air tight container. They can last for 2-3 weeks, but I am sure that they will be gone by then ! If you want to freeze these cookies or its dough, I had a detailed instruction on freezing them in the " commonly asked questions " section down below. 👇🏻
✅ Notes and other tips
- For a chewier cookie, try baking them at a lower temperature ( I recommend 150c ) .
- On the flip side, if you are looking for a crunchier cookie, bake them longer ( about 20-25 mins ) until the edges turn into a darker golden brown colour. Keep a close eye on them to avoid burning your cookies.
- You can substitute the granulated sugar with liquid sweetener ( maple syrup, agave syrup ). But this will result in a chewier cookie.
- To make this recipe gluten-free, simply use gluten-free oats instead.
- Feel free to add in some vegan chocolate chips to make this a peanut butter chocolate chips cookies ! ( ok, I definitely will add them the next time I make these cookies 😋 )
❔ Commonly asked questions
The cookies are done baking when the edges are slightly golden and caramelized. Plus, you know they are done when your kitchen smells heavenly 😝
Yes, you can do so by simply swapping the regular oats with certified gluten-free oats.
Yes, both the cookies and its dough can be freeze. To freeze the dough, simply portion out the dough ( about 1 heaping tablespoon ) and roll them into balls. Place them on a lined baking tray and let them sit in the freezer for 1 hour. Then, you can transfer them into zip lock bags or freezable containers.
When your ready to enjoy them, simply let them thaw on the counter for about 30 minutes. Using a fork, gently press them down, creating a cross indent. Bake it for 20-25 minutes and its ready to be enjoyed.
As for freezing cookies, let the cookies cool down to room temperature. Then, place them on a lined baking tray and let them freeze for 1 hour. You can now transfer them into zip lock bags or containers.
To reheat them, arrange them on a baking tray in 1 layer and let it thaw for a few hours. Bake them for 5-8 minutes at 180c until they are thoroughly heated.
More healthy desserts
Vegan Flourless Peanut Butter Cookies
- 1 cup rolled / quick oats*
- 1 cup natural peanut butter
- 1 tbsp ground flax / chia seeds
- ¼ cup coconut sugar** ( or any granulated sugar of choice )
- 2 teaspoons baking powder
- pinch of salt ( optional, only if using unsalted peanut butter )
- Preheat oven to 180 c
- Start by making the flax egg. Combine the ground flax seeds with 3 tablespoon of water. Set aside.
- Place the oats into a high speed blender / food processor. Blend for 30-60 s, or until the oats resembles a flour like texture.
- In a large bowl, combine all ingredients ( including the flax egg ) . By using your hands, mix until all ingredients are well incorporated.
- Scoop up one tablespoon of cookie dough at a time and roll them into balls. Using the back of a fork, make a crisscross indent on the cookie . Repeat for all cookies.
- Arrange them on a lined baking tray and bake them for 15-18 minutes, or until the edges of cookies are slightly golden.
- Let it cool of a bit and enjoy !