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Peanut Butter Cookies (Vegan)
Cookies
Ingredients:
- 1 cup natural peanut butter (creamy or chunky)
- ¾ cup coconut sugar (or brown sugar)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt (omit if peanut butter is salted)
Equipments:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small bowl (for flax egg)
- Fork (for crosshatch pattern)
- Cookie scoop or tablespoon
Gluten-Free
Grain-Free
Freezer Friendly
Meal Prep Friendly
Soy-Free
Features:
Gluten-Free
Grain-Free
Freezer Friendly
Meal Prep Friendly
Soy-Free
Nutrition:
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Instructions:
- Prep the flax egg: Stir together 1 tbsp ground flaxseed and 3 tbsp water in a small bowl. Let sit 5 minutes until gel-like.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine peanut butter, coconut sugar, flax egg, vanilla extract, baking soda, and salt. Stir until a thick dough forms.
- Scoop & shape: Roll dough into 1.5-inch balls and place 2 inches apart on the prepared baking sheet. Press a fork crosshatch pattern into each cookie to flatten slightly.
- Bake 10–12 minutes until the edges are set (centers may look underdone — they firm up as they cool).
- Cool: Let cookies cool on the pan for 10 minutes before transferring. They are fragile when hot!
Nut-free? Swap peanut butter for sunflower seed butter.
Sugar-free? Use a granulated monk fruit sweetener 1:1.
Add-ins: Fold in ¼ cup dairy-free chocolate chips before shaping.
Storage: Keep in an airtight container at room temperature up to 5 days, or freeze up to 2 months.
Prep ahead: Dough can be made 24 hours in advance and refrigerated; add 1–2 minutes to bake time if baking from cold.
Peanut Butter Cookies (Vegan)
16 cookies
10 min
12 min
Ingredients:
- 1 cup natural peanut butter (creamy or chunky)
- ¾ cup coconut sugar (or brown sugar)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt (omit if peanut butter is salted)
Features:
Gluten-Free
Grain-Free
Freezer Friendly
Meal Prep Friendly
Soy-Free
Instructions:
- Prep the flax egg: Stir together 1 tbsp ground flaxseed and 3 tbsp water in a small bowl. Let sit 5 minutes until gel-like.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine peanut butter, coconut sugar, flax egg, vanilla extract, baking soda, and salt. Stir until a thick dough forms.
- Scoop & shape: Roll dough into 1.5-inch balls and place 2 inches apart on the prepared baking sheet. Press a fork crosshatch pattern into each cookie to flatten slightly.
- Bake 10–12 minutes until the edges are set (centers may look underdone — they firm up as they cool).
- Cool: Let cookies cool on the pan for 10 minutes before transferring. They are fragile when hot!
