The most delicious 4 Ingredient Vegan Peanut Butter Cookies in 1 bowl and 20 minutes! These are so easy to make, soft and chewy with a crispy exterior, thanks to a rolled coconut sugar coating. They are also gluten-free and oil-free.
4 INGREDIENT PEANUT BUTTER COOKIES
I love peanut butter and I love these vegan peanut butter cookies, even more. It should be illegal how delicious and easy these cookies are. No, really…they can be yours in 20 minutes.
I used to be obsessed with the peanut butter cookies at Subway. Believe it or not, Subway happens to have some really good cookies. Well, these have replaced those….and you only need 4 ingredients!
Basically these vegan peanut butter cookies are perfection. They are crispy, golden, sweet and absolutely delicious. The coconut sugar gives them that extra flavor and crunch. In other words, the perfect cookie texture. By making them with almond flour and maple syrup keeps them super moist and oil-free, as well as gluten-free. Most peanut butter cookies are made with eggs, however, these you can safely eat the raw dough, no eggs!
HOW TO MAKE VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES
All you need to make these cookies are:
- almond flour
- peanut butter
- maple syrup
- coconut sugar
Combine the first 3 ingredients well with a spoon. The dough should come together in a ball and be easy to form balls, if it is too wet (like Bob’s Red Mill brand), then add a touch more almond flour to make it easier to work with. Pour some coconut sugar on a flat plate. Using your palms, form the dough into the size of 10-12 small golf balls. Roll in the sugar completely. Place on the prepared pan 2 inches apart. Press them down with a fork going in both directions and bake for 8-10 minutes.
Literally, 10 minute prep, 10 minutes to bake for these 4 ingredient vegan, gluten-free, oil-free peanut butter cookies. Chances are, you may just be tempted to pop one of these suckers straight into your mouth before baking them.
However, if you can contain yourself, roll them in glorious coconut sugar and bake them to perfection!
Can’t wait to hear what you think of these 4 Ingredient Vegan Peanut Butter Cookies!
OTHER VEGAN COOKIE RECIPES TO TRY:
- Almond Butter Blossoms
- Peanut Butter Chocolate Chip Cookies
- Vegan Snickerdoodles
- Best Vegan Gluten-free Chocolate Chip Cookies
- Grain-free Chocolate Coconut Cookies
4 Ingredient Vegan Peanut Butter Cookies
Ingredients
- 1 cup (112g) blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bob's Red Mill is not recommended, as it produces too flat and gritty results)
- 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a 1/4 tsp salt)
- 1/4 cup (80g) pure maple syrup
- 1-2 tablespoons coconut sugar to roll the cookies in
- Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.
Instructions
- Preheat an oven to 375°F and line a sheetpan with parchment paper.
- Combine the first 3 ingredients well with a spoon. The dough should come together in a ball and be easy to form balls, if it is too wet (like Bob's Red Mill brand), then add a touch more almond flour to make it easier to work with. Pour some coconut sugar on a flat plate. Using your palms, form the dough into the size of 10-12 small golf balls. Roll in the sugar completely. Place on the prepared pan 2 inches apart. Press down gently with the back of a fork in both directions. Don't completely flatten, they should be about a 1/2 inch thick, as in the picture.
- Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, then transfer using a metal spatula to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
Recipe Notes
Nutrition per cookie (based on 12): 139 calories, 9.5g fat, 3.9g protein, 10.3g carbs, 1.6g fiber, 6.9g sugar, 6mg sodium
Thanks for providing alternatives to coconut sugar as I can’t eat coconut. Will have to try these!
You could also probably try organic LIGHT brown sugar as well, dark would be too wet. It’s not quite as thick as coconut sugar, but it would still work! 🙂
What is blanched almond flour?
It’s just almonds without the skins that has been ground up into a very fine flour. It yields a lightness to baked goods. It is sold at many grocery stores in the flour isle 🙂
I’ve never used coconut sugar, but it sounds delicious!
Oh, it’s fabulous Brittany!! A more floral, vanilla-ish flavor than regular sugar and of course healthier!
These look & sound amazing – plus, they’re Paleo-friendly! I can’t wait to make these asap!
Thank you Leah!! Oh good, I’m so glad they fit in with your eating plan..yay! 🙂
Brandi, these look delicious! I love anything with peanut butter!
Thank you! Me too 🙂
I love how simple these are and I love peanut butter. Another must make recipe!!
Thank you Suzanne! These are so simple, it’s crazy. Crazy sweet, crunchy good too. 🙂
These are crazy effect my friend 🙂
Cheers
Choc Chip Uru
Thank you so much!
*perfect 😛 not effect!
The suggestion to make double is a great one. Honestly, these look really beautiful. I’m going to try them with sunflower butter so they can be nut-free for the boy’s lunches. Will report back. Oh, and yumminess is definitely a word!
Thank you so much! That’s a great idea, yes, please let me know how they turn out. I’ve never used sunbutter before…is it as creamy/oily as peanut butter…if it is, then the ratios should be the same…if it’s drier, maybe use just a hair more of it, so they aren’t too dry and maybe bake a minute less or so. 🙂
The sunbutter we buy is quite oily, so it should be a straight swap. Can’t wait to try them.
I can’t imagine a cookie being easier to make, Brandi. I’ve never used coconut sugar but I like the idea of it. Now I just need to find it. Thanks for sharing a great recipe!
Thank you John! It is sooooo good and tastes nothing like coconut, so it’s not a coconut flavor issue at all! It is at whole foods, health stores and even Walmart carries it now!
Brandi, I have eaten Subway cookies and they are good! This is probably the best looking peanut butter cookie I have ever seen. It looks and sounds so scrumptious. I wish I had one right now. I love the ingredients; especially the coconut sugar! You make the best stuff 🙂
Thank you so much for saying that Judy! I really appreciate that…they are super delicious with the golden coconut sugar! Thank you 🙂
Yumm! I looove peanut butter cookies! These look fantastic!
Thank you Raechel! Me too…these are so delicious and too easy not to make them!
I need to try them made with maple sugar for the coating 🙂
Oh yes that should work great too!! I ran out of that a couple weeks back, need some more!
very interesting !!!
Good interesting?! Lol 🙂
yes, good haha!! I’m amazed with so many healthy things you do!!! incredible!
Aww thank you so much! 🙂
Wow amazing, so easy and so delicious! I am making these 🙂
Thank you!
Thank you so much Anne!! Please do…I’d love to know if you like them! 🙂
Wow, Brandi, YUM!
Thanks Heather!! I won’t admit how many I’ve eaten in the past few days, lol!! 🙂
I love how easy these must be to bake yet they look so perfect and tasty!
Thank you!! I can’t stop making them myself…which could be bad, haha!
Brandi, I CAN’T believe these gorgeous, perfect cookies were made from only 4 ingredients. I love when you do baked goods – I’m a sugarholic and at least when I make your recipes, I know that they’re not wreaking havoc on my arteries and waistline (unlike everything that I make!). I can’t wait to try these.
Aww thank you Nancy!! I appreciate your sweet compliments! It really is shocking but I was craving something sweet over the weekend and didn’t feel like whipping up one long baking ordeal, so I literally just grabbed the almond flour, peanut butter and syrup and threw them together…then decided the coconut sugar would add another beautiful, as well as, crunchy exterior. I was thrilled when it worked out SO perfectly and delicious! Truly, sometimes the easiest recipes can be the best ones!
Please let me know if you make them…I’d love your opinion either way! 🙂
What an awesome way for an experiment to turn out. I love when that happens! This is perfect for when the mood strikes. I’ll definitely let you know when I try it.
I LOVE peanut butter cookies! They are one of my faves, next to good ole chocolate chip! These look so great and healthy, love it Brandi! 🙂
Thank you so much Alice! Mine too!! These are so delicious and easy!
I am even not a fan of PB but these cookies look to hard to resist even,….Pure deliciousness!
Thank you Sophie! You can try sun butter! Another reader I believe made them with that! 🙂
That’s great & tasty alternative!
YUM, Brandi! Impressive and so easy and … peanut butter! Truly one of life’s heavenly and healthy pleasures. Thanks so much for sharing! =)
Thank you so much Christina! I agree, I’m in love with peanut butter!
Aw…Brandi, I need to try this recipe soon …I am crazy over peanut butter cookies. Often buy from subway. It’s time to make my own. Thank you for sharing!
Yes, Danny you must! These are so much better for you and honestly I think taste better! It’s also cheaper to make them! Deciding to roll them in coconut sugar makes them like no other peanut butter cookies I’ve had before!
That’s a creative idea! 🙂
I believe it! I have googled the copy cat recipe for the raisin ones! They were only 3 pts. each and you are right Subway makes the best cookies! Thanks for this!
Thank you so much! Subway, yummy cookies, but these are better I think and certainly healthier 🙂
My recipe is also featured here for review and works with maple sugar! Thanks to Gazing In for featuring my recipe! 🙂
http://gazingin.com/2013/01/28/4-ingredient-peanut-butter-cookies/
I just baked a batch and they are divine! I rolled them in maple sugar before baking. They’ll be a terrific dessert tonight alongside flourless chocolate cake. Speaking of chocolate and peanut butter, have you ever tried rolling the cookies in cacao nibs?
Wonderful Hannah! It means so much to me that you are trying several of my recipes 🙂 Flourless cake with cookies sounds like the perfect evening to me! No, I haven’t tried that yet with cocoa nibs, but now that you mentioned it, I think I will tomorrow! Yummy!
The cookies were a hit with all our guests! No one could believe the simple ingredients and how delicious they are. And we had whipped creme fraiche and started dipping the cookies…oh wow.
That’s so wonderful to hear, you made my night! I’m so happy your guests enjoyed them. I made a batch today as well for a friend and her family and they loved them. You can’t beat easy, quick and delicious can you?! 🙂
I really really love this recipe. This is the third time I’m visiting this post and I’m getting my oven ready 🙂
Thank you soooo much Danny! They have been my post popular recipe thus far! Did you end up making them? 🙂
will be making them soon and i’ll let you know how it goes 🙂
Hi Brandi, I wanted to bake these for Chinese New Year but having a hard time finding almond flour over here. Do you think there is any other flour I can replace with?
Hey Danny! I wouldn’t sub another flour because the almond flour gives lots of moisture and crisp and chew. You can easily make your own almond flour. All you have to do is grind up some almonds in a food processor, that’s it! Only difference is the kind in the stores doesn’t have the skins on them and is a bit softer than if you grind your own. But it will still work, grinding your own will probably just make them slightly chewier. He is another one of my cookie recipes where I grind my own almond flour, with the pics, for this specific recipe. It only tajes like 2 minutes. You can see here. Just make sure to measure the 1 cup of almond flour after you grind, not before! 🙂
http://thehealthyflavor.com/2012/08/01/double-chocolate-espresso-almond-cookies-vegan/
Hi Brandi, thank you so much for your reply. I do see almond powder over here but I thought that wasn’t almond flour. Silly me. I do have almonds at home with skin on. I’ll try blending on my own. It’s Chinese New Year tomorrow, most stores are closed now. But I’ll get those almond flour soon and try your double chocolate espresso version too! Thanks again! 🙂 Tomorrow starts the year of the snake in the Chinese zodiac. Happy New Year! 🙂
Oh good I’m so glad you found some! If you don’t buy it, it should work grinding your own as well! I can’t wait to hear after you try them! Happy new year to you too! 🙂
WOW! These cookies DO sound amazing–so smart to roll them in coconut sugar! Where have these cookies been all my life??
Oh you gotta make them, only 20 minutes, it’s so easy! I’ve seen so many people pinning it and some are just eating the dough, lol!!
On one recipe you had added the nutritional info, with calories. Wishing it were done on all of them, I’m trying to lose weight and just trying some vegan recipes, as I have a cousin who has controlled his cancer for three years (or more?) by eating vegan. Therefore, I’m trying to introduce more recipes to my family. Love your site so far, lots to explore! Thank you for sharing!
Thank you so much for visiting Donna! I just added the nutrition for these cookies. Sorry about that. I try to add the nutrition on all my recipes going forwrd, it can get a bit time consuming and delay me posting the recipe, so I post with the intention of coming back to add the nutrition stats. Then I get so busy with the next recipe, it slips my mind. 🙂 I will try to have the nutrition added more quickly. Thank you so much for following my blog! 🙂
Oh, and that’s wonderful news about your cousin…going vegan has been life changing for my husband and I as well!
Hi Brandi, I was looking for this recipe and I am glad I found it. It was in my inbox then it disappeared 🙁 I searched your site and finally found them, yeaaaah 🙂 So excited to make these cookies as I love simple and delicious recipes. I wonder if these would work equally well using almond butter? Thanks again!
Oh good! Yes, almond butter should work but it is oilier than peanut butter, so you may have to slightly increase the amount of almond flour so the batter can be formed into balls. Peanut butter is very dry, so that’s why it works so well. Try it out and let me know if you do the almond butter! Thank you! 🙂
Thank you so much Brandi. I will try them with peanut butter first. Bought a big bag to make my own homemade PB 🙂 I agree almond butter is oily so I won’t try it the first time around. I will post it when I make it. Thanks again 🙂
Hello Brandi,
I made these cookies today and they turned out amazing! Now I switched up a few things but this will be my go-to for when cravings hit. I just posted it on my page with a link back to your wonderful original recipe. A million thanks 🙂
Sincerely,
Eva
Thank you so much Eva!! I just checked it out! I’m so greatful to you for trying my recipe and linking back to me. More importantly, I’m glad you loved it. I’m a little addicted to them because they are so easy and hit the spot. Thanks again 🙂
Thank YOU Brandi! These are my new addiction! I love any recipe that is quick, easy and more importantly tasty and healthy. What more can you ask for from 4 simple ingredients right? Thank you for saving me from PMS hell and the junk that I would have reached for in my daughter’s “junk” drawer lol
I made these tonight! I used almond butter in place of peanut and i used raw honey in place of maple syrup… they were good! If i make them again im goinna try a little coconut oil in hopes to moisten them up a little bit! thanks for this great recipe!
eatlovelivelove.blogspot.com
Im so glad you enjoyed them! Thank you so much for the feedback…everybody has loved them. I find maple syrup to be much more liquidy than honey, so the honey may have made them drier. Also, make sure not to cook them too long, they can dry out quickly…mine are always crispy on the outside and moist on the inside. 🙂 Thank you again, I really appreciate it!
I tried to make these and they completely broke into pieces when i tried to get them off the cookie tray. I dont think I got even one fully off. Im not sure what went wrong?
Hi Jessica! I’m not sure, others have all had success making them. Maybe a couple of things… Did you use commercial blanched almond flour? Did you use crunchy peanut butter or a brand that has added oils? Did you bake them too long? If you overtake them, they can become to crispy and brittle. Did you try removing them off the tray too soon while still warm? Any of those could contribute or help me to troubleshoot what may have happened. I’ve made them multiple times and never had that happen. Please let me know, so I can try to help 🙂
Would Almond butter work?
Yes, absolutely, I would recommend using roasted creamy almond butter, definitely not chunky. Also, my peanut butter has salt in it, so if your almond butter doesn’t have salt, then add a couple pinches of salt to the flour before mixing, for flavor. You can also add chocolate chips if you like before adding the wet. I do that when I make an almond butter version, since almond butter has less flavor than peanut butter. Let me know how they turn out! 🙂
These look fantastic but I’m allergic to almonds. Any other fours I could use? Coconut flour? I’m not educated in the properties of various flour types. Thanks!
Hi Laurel! No, coconut flour wouldn’t work at all for these actually. Coconut flour absorbs TONS of liquid and makes things very dry and crumbly. Your best option would be to use raw sunflower kernels ground up into “flour” with your food processor. Since blanched almond flour is more fluffy, then you will probably need to use maybe a couple extra tablespoons or so of the ground up sunflower kernels to have enough. You want the dough to be sticky, but dry enough to roll into balls with your hands. It may make them more delicate after baking too, so just make sure to use parchment paper and let the cookies COMPLETELY cool before handling and don’t pull them off the pan with your hands…use a thin metal spatula and transfer them to a cooling rack. Please let me know how they turn out!
These cookies were TRULY fantastic! My entire family loved them! I do have to say, they didn’t last very long… Whoops.
Haha, that is a good problem to have!
Another recipe added to my list. Thank you. Tried 8 recipes and my family loved them all!
Wonderful Ayisat!! So glad to hear that so much!
I made these cookies today. Very Good and so simple to make. Thank you so much for all you do, it is very much appreciated.
There are several of your recipes that I have made, all good.
Cindi
I’m so happy to hear that Cindi! Thank you so much for the awesome, sweet feedback, I love hearing it!
My 14 year old son helped me make these. He really liked them. They were super easy and I had a hard time keeping my fingers out of the bowl and glad no one saw me liking the bowl. The texture is head on and they are so crispy without any oil. Great, fast recipe.
I’m so happy to hear these cookies were perfect and such a hit for your son a s well, thank you so much for the feedback Estee!
I just made these. I didn’t have any coconut sugar, or any other kind of sugar so i didn’t roll them in anything. I added about 1/2- 1 teas. of vanilla extract. They are delicious! ! Thank you!
I’m so glad you loved these so much Sherry, thank you so much for making them! I really appreciate the feedback!
Made these this a.m. to add to my Christmas cookie trays. So easy and tasty! I made them with a smaller scoop just to get a few more cookies. I got 19 with the small scoop. Thanks again for a great recipe!!!
I’m so happy to hear that Kathleen, thank you so much for the wonderful feedback!
OMG – these are sensational! Unbelievably simple – you are a genius! Made them tonight and they are a hit. Thanks so much!
Thank you so much Carol for the awesome feedback, I’m so happy to hear you loved them!
Hi!
Can I use coconut flour intead of almond ?
Hi Alex! Unfortunately, coconut flour will not yield the same results at all. The almond flour is the main ingredient and is what makes these cookies moist, another flour won’t work unfortunately.
Best cookies EVER! My husband loves them! I have made these 4 times already. I have found organic maple syrup and organic peanut butter in bulk at a great price at Costco so that I can always have these ingredients on hand! Kroger has the almond flour and coconut palm sugar at a good price, too.
Yay, so happy to hear that Gale! Thank you so much for the wonderful feedback! Thank you for the info too, so glad these were a hit!
These cookies are so yummy! I think I will use regular sugar to roll them in next time. They needed to be a tad bit sweeter for me. Do you think that would work?
Hi Tina! Sure, use any granulated sugar you like 🙂
I love your recipes and came to your site needing a quick and easy cookie recipe. These were perfect and so delicious! I threw in some chocolate chips too. I used Bobs red mill almond flour as it was the only one I could find. They still turned out moist and amazing!!
I’m so happy to hear that Erin, thank you so much for the wonderful feedback!
Hi, I just found your website by accident and made the peanut butter cookies. I used date sugar, as that’s what I had. I also put 2 chocolate chips in each one. They are delicious! I’m excited to see that your recipes are oil-free! Thank you, Brandi.
Wonderful Sandi! I’m so happy to hear you loved these and mmmmmm on the chocolate chips, great idea!!
How did you know I was craving peanut butter!?!?! THANKYOU, maybe tomorrow…can’t wait!!!
Wonderful! Hope you love them!
Ok, my friend, you know how I sub ingredients when I’m just desperate to make something you’ve taken PAINS to perfect? Well, generally, it doesn’t turn out well (of course, Carol!), but THIS time, yay! I only had Bob’s Red Mill finely grounded almond flour on hand, crunchy raw peanut butter, lightly salted, (and I even added 1/8 tsp more salt), then I DO have 100% maple syrup and palm sugar…I used a tsp cookie scoop (yielded 20 cookies), rolled them into the sugar, and baked on parchment. Oh. My. Gosh. They are HEAVEN! Next time I will have the correct ingredients…THANKYOU FOR THIS RECIPE!
So wonderful to hear Carol!! So glad they were a hit, thank you so much for your kind words!! 🙂
I went back through the comments and can’t believe I never commented on these!!! These are THE MOST AMAZING COOKIES, bar none! Super simple to make is just one of the reasons we love them. They crumble just the right amount as you bite into all that peanut buttery goodness, and then melt in your mouth. You can add mini Enjoy Life chips, or leave them out and family and friends will BEG for more. I’ve shared this recipe more than any other because they are JUST THAT GOOD. Shame on me for not reviewing them sooner!! It’s the first recipe I started with of yours, Brandi, and we’ve been loyal to your site ever since. Love, love, love these cookies! ♥♥♥
Colleen, can I tell you how much it means to me that you are always so thoughtful in taking the time to come back and leave reviews on my recipes?! Seriously, you are such a wonderful lady, thank you! So glad you loved these!
OMG I just made these tonight and love them Brandi!! I weighed out all the ingredients and they came out so perfect. I also added a dash of cinnamon and a little bit of maldon sea salt. Love them!
Yay! So glad to hear that Marinna, thank you so much for the wonderful feedback!
Definitely on my “short list”. These look great and so simple! Hmmmm, wonder who it would be to add chocolate chips? Can’t beat peanut butter and chocolate for yum. Have to try that second after making as written. 🙂
Hi Geoffrey! Yes, I think chocolate chips would be delicious in these!
First peanut butter cookie I’ve really liked (some have been dry and tasteless). What’s amazing is how simple they are to make (just a few ingredients and the ease of making them). Brandi, you’ve done it again!
Yay! Wonderful to hear this is the first you’ve liked! Thank you so much for letting me know Ellen and it’s good to hear from you 🙂
Peanut Butter Cookies are my husband’s favorite! I can’t wait to make these tomorrow. One thing I don’t understand is why it says, ‘1 Cookie’ at the tope of the recipe page. I take things literally, so had to check the recipe for details, lol.
So sorry Donna, it’s fixed! I had switched recipe printout plugins awhile back and it messed up all of my servings/yield section.
I have made these cookies a number of times now, and I’m still amazed at how simple, yet delicious they are! I usually skip the coconut sugar sugar, which makes them even easier! 😉 YUM!
Yay! Thank you so much for the awesome review!
My son is allergic to almonds. Do you have a substitute for almond flour? Thanks!!
Hi Heidi, you can try grinding up raw, unsalted sunflower kernels into a flour and try that instead. You may need slightly more since they won’t be as fine as the almond flour and will yield somewhat a sunbutter taste.
These are my favorites! I’ve been making them for a couple of years, they always get rave reviews!
Thank you for the recipe!
So very happy to hear that Ginger, thank you so much for the review!!
These are one of the best peanut butter cookies I’ve ever had. You can’t beat the simplicity of the ingredients and how incredible the texture and taste is. Thank you for another winning recipe. My search for vegan, oil free peanut butter cookies is over, this IS the perfect cookie!
Yay!! This makes me so happy to hear Susanne, thank you for the awesome review!!
These cookies were awesome!! Crunchy on the outside and chewy in the middle!! Thanks so much for sharing this recipe!!
So awesome to hear this, thank you for the review!
So you posted these on Facebook today and I mentioned that to hubby and he begged me to make them tonight! As you know these are his favorite all time cookie (not just from your recipes but from all the cookie recipes in the entire universe) So now he’s sitting happily on the couch with peanut butter breath and cookie crumbs on his shirt.
Haha, oh you have made my day and week making both cookie recipes and these wonderful feedbacks Diana, that’s such a HUGE compliment, tell hubby thank you!! I’m sharing your Chai cookies remake soon too because they looked just gorgeous!!
These cookies were divine and so easy to make. I swapped almond butter for peanut butter due to personal preferences and they came out perfect.
Thank you so much Roza for the wonderful review! So happy the almond butter worked out!
These are so good! I haven’t eaten cookies in a long time and am hesitant to make recipes that call for a cup of sugar. These are fast, easy, and so delicious.
I’m so happy you loved these Nicole, yay! I agree too, I’ve seen those peanut butter cookie versions and always think it sounds excessive too and funny enough, I like these so much better than the traditional sugar/peanut butter and egg version!
Thx forever for vegan baked goods that are worth eating and not full of harmful ingredients!
♥️
Much love,
Erin
We’ve made these cookies multiple times and they turn out A-MAZ-ING every time! Quick, easy, soft on the inside, crispy on the outside and incredibly peanuty! Makes the perfect number of cookies too, about 12. Just the right sized batch. Thanks for another winner!
I’m so happy to hear how much you love these Cathrine, I really appreciate you taking the time to leave a review!
These are very good! I use monkfruit sugar & the monkfruit golden (brown sugar) from Costco thet carry both! These work very well
So glad you love them!
These cookies are the BOMB!!! Easy peasy! Crisp, yet chewy! Sooo peanut buttery!!! 😄 I shared this recipe with an omni coworker who absolutely loves these too! My only problem with these is that I want to make them ALL. THE. TIME!
Thank you so much Cathrine!! So happy you loved them, thank you for the awesome review!
I just made these using hemp seed butter. I didn’t press them out with a fork so they look like delicate little bonbons; they’re so cute! They’re mostly green but have browned on the top. The flavor is divine! Hemp seed butter kind of tastes like an earthier, blander almond butter, so really these taste like maple syrup, and I’m not complaining. The sugar coating is essential – it imparts a slight crunch into an otherwise soft and chewy cookie. Also, I used Bob’s Red Mill superfine blanched almond flour. Maybe the fineness of the flour has an effect on the results, because I think they’re perfect, though I did use closer to 130 grams of it. I had read your note on it so just kept adding it until the dough was closer to the consistency of conventional cookie dough.
Honestly I made these with hemp seed butter because I bought hemp seed butter out of curiosity, having never tried it before, and I don’t love it, lol. These cookies were an elegant solution for how to use up the butter.
Thanks for the recipe! I look forward to making it with peanut butter, almond butter, hazelnut butter… 🙂