These gluten-free, dairy-free, vegan cookies are insanely delicious and supremely nutritious and best part? They’re super easy to make. This recipe was inspired by a good friend who is allergic to eggs and still wanted to a yummy way to quell those sweet cravings we all get. Using our original flourless peanut butter recipe, we replaced the egg with flax meal (chia seeds would work too). This replacement not only ‘veganizes’ these cookies, but adds extra fibre and healthy omega 3 fats. Letting the flax meal sit in warm water for a few minutes helps to thicken the flax mix making it a good binder for most cookie recipes.
Bonus: as there are no raw eggs being used, this is one cookie dough batter we can let the kiddies lick up (assuming we don’t lick it up ourselves!).
Vegan Flourless Peanut Butter Cookies
1 cup of natural, unsweetened, peanut butter, at room temperature
2 tablespoons flax meal (ground flax seeds) or chia seeds mixed with 5-6 tablespoons warm water, let the mixture sit for a few minutes
½ cup natural sugar (we use either coconut sugar or organic cane sugar)
Optional ingredients – 1 teaspoon pure vanilla extract, 1/4 cup pure dark chocolate chips or 1/4 cup dried fruit (raisins, cranberries) or 1/4 cup chopped peanuts, 2-3 tablespoons unsweetened cocoa powder (for a chocolatey delight!) – or omit these altogether!
Preheat oven to 325 degrees F.
Using a regular spoon, in a medium bowl, mix the peanut butter with the flax (or chia) mixture until well incorporated. (Add the vanilla, if you’re using it). Slowly pour in the sugar until it thickens and forms into a cookie-dough consistency. (If you’re using cocoa powder, stir it in now. Stir in the chocolate chips/dried fruit/nuts if you decide to add these optional ingredients). TIP: Although not necessary, it’s best to refrigerate the cookie dough for a few hours, or overnight to firm up and allow the flax to bind with the other ingredients better.
Form “golf-ball” sized balls onto a parchment-lined baking sheet to make 12-13 cookies. Gently flatten each ball with a fork, ensuring to leave about 1-2 inches of space in between each cookie. Bake for 16-18 min, until they begin to get golden tops. Let them rest for 10-15 minutes to allow them to cool and set. They can then be transferred to an airtight glass container for storage, or served and enjoyed!