September 12, 2018
Flourless, vegan, nut butter cookies that are impossibly delicious, and with all the protein packed into these babies, they’re practically good for you. These round delights are the perfect union of crunchy on the outside, and soft on the inside.
The recipe calls for peanut butter, but you can substitute other nut butters to add a depth of flavor and texture. Just make sure at least 70% of the ratio is peanut butter, and eyeballing is encouraged. For my last batch, I used up two half jars of peanut butter, and some mocha almond butter I was curious about. They were bomb.
INGREDIENTS
2 cups (17.6 oz) peanut butter (see above if mixing nut butters)
1 cup white sugar
½ cup brown sugar
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
Optional Add-ins
¾ cup vegan chocolate chips
INSTRUCTIONS
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
2. In a large bowl or KitchenAid mixer, whisk together ingredients together until batter appears smooth.
3. Use an ice cream scoop to roll about 2 tablespoons of dough into balls and place on baking sheet lined with parchment paper.
4. Use a fork to gently squish the top of each cookie until flat. Sprinkle the tops with white sugar.
5. Bake for 8-15 minutes or until the bottoms are just barely browned.
6. Let cookies set for 5-10 minutes on the pan, then transfer to a wire rack to cool.
Author: recipe adapted from Lakeside Orchards Gluten Free PB Cookie
Serves: 16 – 20 cookies
