These gooey flourless peanut butter cookies are simple to prepare and perfect to share. They’re an easy gluten-free baked treat that can be recreated with any nut or seed butter of your choice. Add oatmeal, raisins, or vegan chocolate chips for a extra special treat that you and your friends will love to eat.
Flourless Peanut Butter Cookies
Ingredients
- 1 1/4 cups peanut butter, crunchy or smooth
- 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- 4 tbsp Follow Your Heart Vegan Egg
- 1/3 cup almond milk
Instructions
- Preheat oven to 325 degrees.
- Mix all ingredients together until well combined.
- Allow to chill in a freezer for 30-60 minutes.
- Drop tsp sized portions of the dough on a parchment lined baking sheet about 1 inch apart.
- Bake for 15-17 minutes until cookies have spread and have an even golden brown color. Remove from oven and allow to cool for at least 15 minutes. Cookies will be very delicate and will fall apart if you try to remove them sooner.
Tried this recipe?Let us know how it was!
4 Comments on “Flourless Peanut Butter Cookies”
Just wondering if any kind of nut butter would work with this recipe? Also, when you mean Follow Your Heart Egg, is that just the dry powder or when it has been whisked with water into a liquid form? Thanks!!!
Hi Eric, yes most nut butters should work well as long as they have a similar texture and thickness. Tahini for example is a lot thinner, so you may need to reduce the amount of almond milk in the recipe. The FYH Egg refers to the powder alone. I hope this helps!
Could you add maybe a can of beans like chickpea? I tried this other black bean cookie recipe and it was amazing. It did not contain any flour.
What can I use in place of all that sugar? Not good for diabetics or anyone really looking to better their health.