Healthier Peanut Butter Cookies
Healthier Peanut Butter Cookies made with just one bowl and are so deliciousl! They are both vegan and gluten-free.
Ingredients
- 2 flax eggs (2 tablespoons ground flax seeds and 5 tablespoons warm water)
- 1 cup stirrable natural peanut butter (just peanuts and sea salt)
- ½ cup maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup oat flour
- ½ cup gluten-free flour
- 3 tablespoons arrowroot starch
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 3 tablespoons organic pure cane sugar
Instructions
- Preheat the oven to 350°F. Prepare two large baking sheets with parchment paper.
- In a medium sized bowl, combine 2 tablespoon ground flax seeds with 5 tablespoon warm water. Stir and let rest for 3-5 minutes. In the meantime, you can prepare and measure other ingredients.
- Stir the peanut butter before measuring it out. To your bowl add 1 cup peanut butter, ½ cup maple syrup, ½ cup coconut sugar and 1 tsp vanilla. Stir thoroughly.
- To your bowl add remaining ingredients (except the pure cane sugar); 1/2 cup oat flour, 1/2 cup gluten free flour, 3 tablespoons arrowroot starch, 1 teaspoon baking soda, 1/4 teaspoon sea salt. Stir to combine until just mixed. Do not over stir.
- Using a 1 ½ tablespoon scoop, measure out the dough and roll into balls. I am just a smidge generous while scooping. Roll each ball in the pure cane sugar and place each one on the cookie sheet, dividing them between the two sheets.
- Press each cookie flat and make a crisscross pattern on top. To do this, dip a fork in a small bowl of warm water, shake off excess and press onto top of cookie. Press it again with the fork crosswise. Make sure you are doing a good job shaking off the excess water so there is not a lot of excess moisture sitting on top of each cookie.
- Place in oven for 15 minutes. If you like very soft, delicate cookies, bake for 13 minutes. Remove from oven and let cool on baking sheet for 5-10 minutes, then move to a cooling rack. Store in a sealed container on the counter for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 3 months.
Notes
The peanut butter I use is just peanuts and sea salt. If your peanut butter does not have any salt in it, bump up the salt by a bit (1 or 2 pinches).
When I make oat flour, I make several cups worth so I have it on hand. I place it in an airtight container or a sealed bag in the refrigerator. To make oat flour, add 2 cups of rolled oats to a blender or food processor and blend/process until you have a fine flour. In a high speed blender this takes about 20-30 seconds. In a regular blender or food processor it may take 1 minute.
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