Imagine sinking your teeth into a soft, chewy cookie that's not only incredibly delicious but also completely vegan and gluten-free. These magical Flourless Vegan Peanut Butter Chocolate Chip Cookies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With just six simple ingredients and less than 30 minutes of your time, you'll create a batch of cookies so irresistible that even non-vegans won't believe they're plant-based!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the peanut butter, brown sugar, maple syrup, and vanilla extract. Mix thoroughly using a wooden spoon or electric mixer until the ingredients are well blended and smooth.
- Sprinkle the baking soda over the mixture and stir until completely incorporated. The mixture will become slightly thicker and more cohesive.
- Gently fold in the vegan chocolate chips, distributing them evenly throughout the dough. Make sure the chocolate chips are well mixed but do not overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie with the back of a fork, creating a classic crisscross pattern. This helps the cookies bake more evenly and gives them a traditional look.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up and makes them easier to transfer.
- Carefully transfer the cookies to a wire cooling rack using a spatula. Allow them to cool completely before serving.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature peanut butter for smoother mixing and better cookie texture.
- Choose a natural, no-sugar-added peanut butter for the healthiest results.
- Don't overmix the dough to keep cookies tender and soft.
- For extra crunch, slightly toast your vegan chocolate chips before adding them to the mix.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely to allow them to set and develop their perfect chewy texture.
- If the dough seems too wet, refrigerate for 15-20 minutes before shaping cookies.
- Experiment with different nut butters like almond or cashew for unique flavor variations.
Nutrition Facts
Calories: 211kcal
Carbohydrates: 22g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
