Vegan Peanut Butter Cookies

stack of peanut butter cookies on a wire rack

These vegan peanut butter cookies are made with a short list of ingredients and come together in one bowl. They are perfect for the holidays and all year round, too. They are gluten free, dairy free, vegan and can be made paleo.

Course Dessert

Cuisine American

Keyword Vegan Peanut Butter Cookies

Prep Time 5

Cook Time 12

Servings

Calories 167kcal

Author Monica Stevens Le

Ingredients

1/2 cup coconut sugar
1/4 cup plus 1 tablespoon flaxseed meal
4 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
2 cups creamy peanut butter see notes
1/2 cup plus 1 tablespoon pure maple syrup
3 teaspoons pure vanilla extract

Instructions

Combine the dry ingredients in a medium bowl. Stir in the almond butter, maple syrup, and vanilla.
Stir the mixture together until it forms thick dough. This will take about a minute. Transfer the mixture into the refrigerator for 30 minutes and preheat the oven to 350°F (177°C).
Place 24 cookie dough balls onto a parchment lined baking sheet, at least 1" apart. I like to use a cookie scoop. Lightly press the balls down with a fork, creating a pattern. Bake for 12 minutes.
Let them cool on the sheet for at least 15 minutes before carefully transferring them to a wire rack to cool for another 10-15 minutes.

Notes

Be sure you are using a creamy peanut butter. Otherwise, the cookies will be dry and crumbly.
Measure out the peanut butter in a glass measuring cup. You will need a bit more than a standard 16-ounce jar.

Nutrition