The most delicious Vegan Peanut Butter Cookies only 4 ingredients, made in 1 bowl, gluten-free and ready in 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.
1/2cup(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)
1/4cup(80g) pure maple syrup
3tablespoonscoconut sugar to roll the cookies in
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.
Preheat an oven to 375°F and line a sheet pan with parchment paper.
To a large bowl, add the almond flour, peanut butter and syrup. Stir for a few minutes until the dough comes together into a very thick ball.
Add the coconut sugar to a separate bowl or plate. Roll the batter into small balls, 10-12. I used my cookie scoop and got exactly 11.
Roll each ball well in the coconut sugar until coated all around.
Place each ball on the prepared pan about 2 inches apart. Press down each cookie gently with the back of a fork in a criss-cross pattern.. 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, they will crisp up as they cool.
Use a thin metal spatula and transfer each cookie to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
If you are allergic to peanut butter, make these Almond Butter Cookies instead, as since almond butter is oilier and more runny, an even swap doesn't work as well for these cookies.