Walker was batting his eyes at me this afternoon so I indulged him with a small batch of cookies. Gluten-free, vegan, plant-based and really, really tasty.
I took Brandi’s recipe from her blog, The Healthy Flavor. Mine was a bit more rustic than hers, but I am sure just as delicious. And don’t feel they need to be made with peanut butter. Use what you like! Maple sugar can be hard to find, although Trader Joe’s has kept carrying it this year, and I keep stocking up!
And…the “raw” cookie dough is just as good to eat. Heck, I’d call them “energy balls” and eat them….Walker and Ford loved the cookies, and were happy to get a quick treat.
Peanut Butter Cookies
Ingredients:
- 1 cup ground almonds (see below)
- ½ cup natural peanut butter (used chunky, lightly salted)
- ¼ cup pure maple syrup
- Maple sugar
Directions:
Preheat oven to 375°, line a baking sheet with parchment paper.
To grin almonds, add cold (or frozen) to a food processor bowl, run on high till finely ground, scraping often. Measure and add to a mixing bowl, add in peanut butter and maple syrup, mix with a spoon.
Make balls with a 1 Tablespoon Disher (scoop)
Place on baking sheet, make hatch marks with a fork, gently pressing down.
Bake for 10 minutes, let cool for 10 minutes, then transfer to a cooling rack. Delicious when still warm as well…..
Makes about 16 cookies.
~Sarah
Awesome girl! Thanks so much for featuring and making my recipe! Aren’t they just so yummy and easy?!! I love that you ground up your almonds…I do that for my Chocolate Espresso Almond Cookies. I’ll need to try that next time with the peanut butter ones…Im sure it gives them more crunch. Yours look fantastic 🙂 Oh and this recipe has had the most views and repins on pinterest than any other recipe of mine! Guess people love quick and easy! I know I do! 🙂
No kidding! I had them whipped and baked in 25 minutes – and that included grinding the almonds 🙂
Now though I am thinking…ground up cashews and cashew butter. Drooling 😉
Mmmmm, that sounds yum! 🙂
I just plopped some cashews in water to soak earlier for tomorrow! Oh, and I agree with you…I could eat the dough all by itself 🙂
So simple! I’ll have to try these. They look great.
Thank you!! I will make these tonight! I have almonds in the freezer all ready to go! Little man is doing very well right now and so is eating a little bit. I think he would like these! I know I would. I like how simple they are.
I swear they tasted better today – they got even crispier – yum. Walker loved them, so hopefully your man will too! Glad to hear he is doing good 🙂
Say wha? Wow. I must have missed these or forgotten about these on Brandi’s blog! FUN!
Thankfully I tucked the link to hers in my “file” I keep 😉
I need one of those that doesn’t involve pinterest….
Oy…and there lies half my addiction! So many vegan/plant-based board groups. So many ideas!
I KNOW! Oh, here’s another peanut butter cookie to try. With 3 ingredients….. You could probably use flax egg instead of the egg replacer…. http://www.forkandbeans.com/an-armor-of-peanut-butter-cookies/
Ooh, that reminds me of one I used to make for my Dad, when he was on a GF diet (before GF was common). I used eggs then, but that was 12 or 13 years ago.
Sounds yummy. Nothing to inhibit the peanut buttery goodness.
It’s probably the same recipe. Cara is gluten free and was GF before she went vegan…
I bet. They were so good but holy sugary..lol!
Yeah, It sounds good in theory, but I haven’t had that much sugar ratio in anything for a good long while. They probably need the almond/cashew flour for balance.
I had a few after my workout today, and I felt really good. I am thinking it was the high ratio of nuts 🙂
Yum!
I was just thinking I should make some peanut butter cookies….
The kitchen is calling you 😉
Yeah – just salivated!
this is so awesome:) I love few ingredient recipes!