全素花生醬餅乾 6 樣食材 6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)
I've been keeping making and testing these Vegan Peanut Butter Cookies for a while, and now they are finally here! They are rich in peanut-flavor, no egg, no dairy, gluten-free, and only require 6 ingredients!
Prep Time10 minutesmins
Cook Time12 minutesmins
Resting15 minutesmins
Total Time37 minutesmins
Cuisine: American, baking, vegan
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, peanut butter, vegan
Servings: 4people
Author: Nora Hsu
Equipment
一台研磨機 或 食物調理機 (若你要像我自行磨粉)
一個混合用圓碗
一個密封罐
A grinder or blender (If you're going to ground the flour as I do)
Apinchsalt 鹽 1 小撮optional. Add if your nut butter does not have salt added
Instructions
Preheat the oven at 175℃. Line the baking sheet with a baking mat.
In the bowl, add the peanut butter, coconut oil, and maple syrup. Mix to combine.
Ground the rolled oats in a grinder or blender, then add to the wet mixture along with the almond meal, ground flaxseed, and salt (if using). Mix and with your hand press them into a dough.
Use a tablespoon to scoop. Roll them between your palms, put them on the baking sheet, and gently press them into ideal thickness. You can use a fork to make the lines like I do.
Bake at 175℃ for 12-15 minutes until you can smell the peanut butter. Leave them in the oven to cook for another 15 minutes, then transfer the baking sheet onto a wire rack to cool down completely before devouring. Enjoy!
*Peanut butter: I usually use my homemade peanut butter. You could use store-bought ones, but make sure to read the labels. It's better to choose the ones that does not contain any added oil. And if you use sweetened ones, you might need to taste and adjust the amount of syrup.
Store these cookies in an air-tight container in the fridge or at room temperature for 1-2 weeks.