Easy Vegan Peanut Butter Cookies
These are hands down my favourite cookie ever, I mean these Easy Vegan Peanut Butter Cookies have it all going on for them! I dip them in my favourite dark chocolate and top with roasted peanuts and of course flakey sea salt to finish! It’s THE best cookie I have ever had and I’m not kidding! I may be bias because I love peanut butter and chocolate but who doesn’t and even if you don’t, after trying these you will! The combination is to die for! What I also love about these Easy Vegan Peanut Butter Cookies is the ingredients, they are so simple, easy, and definitely on the healthier side being free of any refined sugar and made with 100% natural peanut butter! No need for beating eggs and one mixing bowl is all you need and you’re ready to bake! You won’t believe me when I share with you how easy these vegan peanut butter cookies are! Oh and I have to tell you right now, the smell of the cookies when they are baking is too delightful not to bake and try them for yourself!
Making The Peanut Butter Cookies
The ingredients for these vegan peanut butter cookies are fairly simple and easier than you might think! I have listed them out for you below! Once you see how fast you can whip up a batch of these cookies, you will know exactly what I mean with how easy they are! These cookies turn out with the best texture, and are sweetened perfectly! If you don’t have coconut oil and still want to give these a go you can sub that for olive oil, and any type of nut milk will also do! I like to stick with pure coconut milk or almond milk! For the ‘flour’ I find the combination of the almond flour and coconut flour allows for the perfect texture of the cookie so I like to use a combination of both, but you can do full amounts of almond flour or coconut flour depending on what you have available just note that the texture and baking time might slightly vary!
100% Natural Peanut Butter (no additives)
Maple Syrup
Almond Flour
Coconut Flour
Vanila
Sea salt
Your favourite dark chocolate to dip
Roasted peanuts & flaky sea Salt for topping (optional)
Okay once you have all your ingredients for these easy vegan peanut butter cookies, it really is just step by step this easy! In one large mixing bowl add together all your ingredients, except the flour. Mix this until it becomes almost caramel like and the peanut butter is fully mixed with everything! Now you can go ahead and add your flour, fold this in until you get a dough you can make your cookie shapes out of! If you end up with dough that is too sticky just add a little but more flour, or if you find it wont stick add some more peanut butter! I shape my cookies into a ball then press them down slightly with my palms! I then imprint the fork crossing on each cookie! They will crack slightly around the edges, don’t worry about this once they bake they will stay!
Once your cookies are all pressed with the fork, you can place them in the oven at 350 degrees for about 12-14 minutes. You want them to be slightly browned around the edges but they will start to get too crisp if you go past the 14 minute mark I find! They will be very soft and breakable when they come out of the oven so it’s really important to let them cool on the baking sheet before moving them to a cooling rack so they can harden and hold their shape before any movement!
While your cookies are baking you can start off by melting your dark chocolate over the stove top with some coconut oil! Keep this on very low heat and allow the chocolate and coconut oil to melt slowly together! Once your chocolate is melted remove this from the heat and allow to cool slightly before dipping so this doesn’t break apart the cookies! While they are in the oven or while they are cooling you can also crush and then roast you peanuts on low heat until just browned, be careful not to burn them they will roast then burn very fast!
Once your cookies are cooled and ready to be dipped you can go ahead and dip half the of the cookie in the chocolate and then top with the crushed and roasted peanuts! This has to be my favourite part, its really fun and satisfying! Once all your cookies are dipped and topped with peanuts, place them in the fridge or freezer to allow the chocolate to harden before eating, if you can wait!
Store these easy vegan peanut butter cookies in your fridge or freezer to make sure the chocolate dipping doesn’t melt, this will also help keep your cookies fresher and last for longer! I always store mine in the freezer and grab one when I’m craving a sweet treat! I can’t wait for you to try these Easy Vegan Peanut Butter Cookies out for yourself, they are seriously my favourite cookie ever!
Easy Vegan Peanut Butter Cookies
Easy Vegan Peanut Butter Cookies
Ingredients
- 1 cup 100 % natural peanut butter
- ½ cup maple syrup sub honey
- 1 cup almond flour
- 2/4 cup coconut flour
- 1 tsp baking soda
- splash vanila
- ¼ tsp sea salt
- ⅓ cup favourite dark chocolate for dipping
- ¼ cup roasted peanuts for topping optional
Instructions
- Preheat oven to 350°
- In one large mixing bowl combine your peanut butter, maple syrup and vanilla until you get a caramel texture with your peanut butter mixture.
- Now add your flours and the rest of your dry ingredients and fold this into the peanut butter mixture until combined. Make little balls out of your dough and flatten them slightly with your palms and lay them on your cookie sheet.
- Press each flattened cookie with a fork to get the criss-cross look and place them in the oven for about 12-14 minutes (just browned on the edges).
- While your cookies are baking, melt your chocolate with some coconut oil over low heat. Crush and roast your peanuts on low heat as well just until browned (be careful not to burn, peanuts burn and roast fast) remove chocolate and peanuts from heat and allow to cool.
- Once your cookies are done make sure to allow them to cool on the baking sheet before moving them, they will be extremely soft and delicate when they first come out and need to harden while they cool
- Once your cookies are cooled and hardened you can dip them and top with the roasted peanuts and flaky sea salt for an extra touch. Allow the chocolate to harden in the fridge or freezer for about 15 minutes before eating to get the dipped effect.
Notes
- If you only have one of the flours you can use one instead of both, just account for both measurements with your chosen flour! Also just note the cooking time might slightly vary!
- store in fridge or freezer
