Peanut Butter Cookies (vegan, oil-free, dairy-free)

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9 ingredients, one bowl, slightly crispy on the outside and chewy on the inside. This recipe combines healthier versions of the ingredients typically used to make these cookies. We are using coconut sugar which is low glycemic and oat flour instead of traditional white flour. The oat flour adds a special texture and oat taste that really makes these cookies delicious! I added a note on how to make oat flour below.

These are best when eaten the same day as due the nature of the ingredients, they will lose their crispness when stored in an airtight container. I happen to love them when they are totally chewy and soft so if you like them that way then you are in luck! Let me know how you like them!

Makes 24-27 cookies. Prep time 10 minutes. Cook time 13 minutes. Total time 23 minutes.

Ingredients:

  • 3 tablespoons unsweetened almond milk

  • 3 tablespoons maple syrup

  • 1/4 cup applesauce

  • 1 cup peanut butter (just peanuts and salt, no added sugar)*

  • 1 cup coconut sugar

  • 1 teaspoon vanilla extract

  • 1 cup oat flour (for directions on how to make, see below)

  • 1 teaspoon baking soda

  • 1/4 teaspoon sea salt

Method:

  1. Preheat oven to 350F.

  2. Line two large baking sheets with parchment paper.

  3. In a large bowl add the first 6 ingredients (3 T almond milk, 3 T maple syrup, 1/4 cup apple sauce, 1 cup peanut butter, 1 cup coconut sugar, 1 teaspoon vanilla extract). Mix with a hand mixer.

  4. Add 1 cup oat flour, 1 tsp baking soda and 1/4 tsp sea salt. Mix again until just combined. Do not over mix.

  5. Roll into small balls and place on pan. A 1.5” cookie scoop works perfectly for this. Place each one on the lined baking sheet.

  6. Press the cookies flat with a moistened fork. Dip the fork in 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.

  7. Bake for 13 minutes.

  8. Remove from oven and let cool on tray for 1-2 minutes. Then move to a cooling rack. Store in an airtight container on the counter for up 4-5 days. Due to the nature of the ingredients, they will lose their crispness when stored in an airtight container. If you want the outside to retain its crispness, leave the lid cracked a bit. You can toss these in the freezer in an airtight container and grab them one at a time as needed!

Recipe Notes

*If your peanut butter has sugar in it, I would recommend reducing the amount of coconut sugar by a bit, however, it may affect the overall consistency of the cookie, i.e. it may be less crispy and more moist. 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 (1/8 - 1/4 tsp).

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 a few 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 seconds. In a regular blender or food processor it may take 1-2 minutes. If you only want to make exactly 1 cup of oat flour, use 1 1/3 cups of rolled oats.

You could roll each ball in sugar, then press them with a fork. I don’t think it is necessary but it would definitely make them even yummier than they already are!

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