Vegan Peanut Cookies (Print Version)
# Ingredients:
01 -
⅓ cup (115g) maple syrup.
02 -
1 ¼ cups (125g) blanched almond meal or almond flour, leveled and spooned.
03 -
1 cup (250g) natural smooth peanut butter.
# Instructions:
01 -
Heat your oven to 350°F (180°C) and line up two baking trays with some parchment paper.
02 -
Toss all your ingredients into a bowl and mix well. Let the mixture rest for a couple minutes—this helps it thicken. The dough should end up smooth but sticky enough to roll into balls.
03 -
Scoop out dough balls (~24g each), making about 20 total. Use slightly damp hands or a small scoop for easier handling. Set the balls on your lined baking sheets.
04 -
Press each ball flat with a fork, creating a criss-cross design. Want a simpler option? Just push them down gently using your palm. Adjust the thickness however you'd like.
05 -
Pop the cookies in the oven for about 10-15 minutes. You'll know they're ready when the edges turn light golden brown. For softer cookies, bake for a shorter time—longer baking makes them crispier.
06 -
Leave the cookies on the tray to completely cool. They'll be super soft at first but will harden up a lot as they cool off.
# Notes:
01 -
Weighing ingredients in grams will give the best outcome.
02 -
Replace almond flour with 100g of oat flour or 50g of fine white rice flour if needed.
03 -
Cookies keep well for 5 days at room temperature, 2 weeks in the fridge, or 2 months if frozen.