American•indulgent

Vegan Peanut Butter Cookies

The BEST crispy, chewy vegan peanut butter cookies! Gluten free as well.

Ingredients

Quantities are shown as originally provided.

¼ cup vegan butter, at room temperature
¼ cup natural peanut butter
3 tablespoons 100% pure maple syrup
½ cup brown sugar
1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Stir and leave until gelatinous)
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
1 cup chickpea flour
1 cup almond meal
⅓ cup chopped pecans

1
Preheat oven to 350ºF.
2
Line a baking sheet with parchment paper and set aside.
3
Put the vegan butter, peanut butter and maple syrup in a bowl and beat using a hand mixer until the texture is smooth.
4
Add sugar and beat for 2 minutes.
5
Add flaxseed egg and vanilla and beat for 1 minute.
6
Slowly add baking powder, baking soda, almond meal and half of the chickpea flour. Turn the mixer off.
7
At this point the dough may be too hard to mix with a hand mixer so I recommend using your hands to mix the remaining chickpea flour. Knead the dough a few times until it’s smooth.
8
Add the chopped pecans and fold them in using your hands.
9
Scoop up about 1 full tablespoon of the dough and form into a ball. Place it on the parchment paper. Repeat this step until all the dough has been used, leaving about 2 inches of space between each ball.
10
Bake for 12-15 minutes until the bottoms are golden brown.
11
Take out of the oven and let cool for 10 minutes. Transfer to a cooling rack and let cool for an additional 15 minutes. Serve.