Vegan Peanut Butter Cookies Recipe

I love nutty spread and I love these veggie lover peanut spread treats, significantly more. It ought to be illicit how heavenly and simple these treats are. No, truly… they can be yours shortly. On the off chance that you love nutty spread as much as I do, at that point make certain to make these Vegan Peanut Butter Chocolate Chip Cookies also, they are divine!

I used to be fixated on the nutty spread treats at Subway. In all honesty, Subway happens to have some great treats. All things considered, these have supplanted those… .and you just need 4 fixings! In the event that you are adversely affected by nutty spread, make these Almond Butter Chocolate Chip Cookies rather, which are a variety of these.

Fundamentally these vegetarian nutty spread treats are flawlessness. They are firm, brilliant, sweet and completely flavorful. The coconut sugar gives them that additional flavor and crunch. As it were, the ideal treat surface. By making them with almond flour and maple syrup, it keeps them overly damp and sans oil, just as sans gluten. Most nutty spread treats are made with eggs, be that as it may, these you can securely eat the crude mixture, no eggs!

Vegan Peanut Butter Cookies Recipe

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Recipe by thevegan8 Course: Dessert, CookiesCuisine: American, VeganDifficulty: Easy


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Crunchy vegan peanut butter cookies! If you love peanut butter as much as I do, then you want to put it in as many things as possible, and baking it into cookies is nothing but a very fine idea.


  • 1 cup (112g) superfine blanched almond flour

  • 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn’t, then add a 1/4 tsp salt)

  • 1/4 cup (80g) pure maple syrup

  • 3 tablespoons coconut sugar to roll the cookies in


  • Preheat an oven to 375°F and line a sheet pan with parchment paper.
  • To a large bowl, add the almond flour, peanut butter and syrup. Stir for a few minutes until the dough comes together into a very thick ball.
  • Add the coconut sugar to a separate bowl or plate. Roll the batter into small balls, 10-12. I used my cookie scoop and got exactly 11.
  • Roll each ball well in the coconut sugar until coated all around.
  • Place each ball on the prepared pan about 2 inches apart. Press down each cookie gently with the back of a fork in a criss-cross pattern.. Don’t completely flatten, they should be about a 1/2 inch thick, as in the picture.
  • Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, they will crisp up as they cool.
  • Use a thin metal spatula and transfer each cookie to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.


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