Flourless Peanut Butter Cookies

Jessica CarterDesserts, Food, Recipes1 Comment

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
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Rating: 0
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Servings Prep Time
20 cookies 10 minutes
Cook Time
15-17 minutes
Servings Prep Time
20 cookies 10 minutes
Cook Time
15-17 minutes
Flourless Peanut Butter Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
20 cookies 10 minutes
Cook Time
15-17 minutes
Servings Prep Time
20 cookies 10 minutes
Cook Time
15-17 minutes
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
Servings: cookies
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients together until well combined.
  3. Allow to chill in a freezer for 30-60 minutes.
  4. Drop tsp sized portions of the dough on a parchment lined baking sheet about 1 inch apart.
  5. 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.
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

One Comment on “Flourless Peanut Butter Cookies”

  1. 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!!!

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