3-Ingredient Vegan Peanut Butter Cookies Recipe
By Peanut Palate
🔪Prep Time: 10 mins
👩🍳Cook Time: 10 mins
1 cup natural peanut butter
1 cup coconut sugar
1 tbsp flaxmeal
3 tbsp room temperature water
1Preheat the oven to 350 degrees F.
2Mix the flaxmeal and water together in a small bowl. Set aside from 20 minutes to form the flax egg substitute.
3Once this is ready, then in a large mixing bowl cream together the peanut butter, coconut sugar and flax meal mixture with a stand mixer, electric mixer or by hand with a whisk until smooth.
4Place parchment paper on a baking tray and shape the cookies into 14 balls of dough.
5Bake for 10 minutes.
6Take the cookies out of the oven and place them on a cooling rack for 15 minutes (they continue to bake even after they come out of the oven).
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.