These soft and chewy peanut butter cookies are so easy to make and only require a handful of ingredients. Without the need of flour, these vegan peanut butter cookies are naturally GF too!
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
Make flax egg: Mix ground flaxseed and water in a small bowl and place in the fridge for 5-10 minutes to set.
Mix all ingredients together using a rubber spatula. The dough should be thick and not stick to your hands when you touch it. Let rest in the fridge for 20-30 minutes.
Using a cookie scoop, scoop dough, and place on baking sheet. Using the backside of a fork, make a criss-cross on the top.
Bake for 8-10 minutes until edges look crispy.
Let cool completely before transferring to a cooling rack.
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Notes
I get better results when the peanut butter isn't too oily. Make sure to mix it up well in the jar before spooning it out to measure it!Keep completely cooled vegan peanut butter cookies stored in a sealed container at room temperature for up to 5 days. You can also freeze them in plastic bags for up to 3 months.