Simple Gluten-free Vegan Peanut Butter Cookies

Sometimes when you are searching for healthy options for your loved ones (or yourself) you create a masterpiece.  One that is better than the original.  I tell you that it took us a few days to get a picture of these cookies.  When I opened the container, I noticed more than half of the cookies were gone.  WHAT!?!

So, I was on a mission to find the culprit.  I knew it wasn't me and the cookies were out of munchkins reach, so I approached Mr. Picky.  I asked what happened to the cookies.  He said, I ate them.  Hmmmp.  Matter of fact.  I said "you ate the gluten free vegan peanut butter cookies?  We have dozens of regular cookies."  He replied "They are taste really good and they are nice and moist and chewy, not like regular dry peanut butter cookies.  I never knew they were vegan and gluten free, that's not a selling point for me".  Ok, sold!   I bet you are going to love these too!



Fall wrapped up in a warm cozy Apple Cinnamon Oatmeal Cookie.  You are going to love it!

Simple Gluten-free Vegan Peanut Butter Cookies

makes approximately 60 (1 tablespoon) cookies
1 cup brown sugar
1 cup natural peanut butter
3 tablespoons ground flax seed
¼ cup plus 3 tablespoons water, divided
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt

Preheat oven to 350°F.

Prepare baking sheets by lining with parchment paper or silpat mats.

In a small bowl, combine flax seed and 3 tablespoons water.  Mix until it is one smooth mixture.

Combine brown sugar and peanut butter in the bowl of a stand mixer (or electric mixer).  Beat on medium until well combined.  Add flax seed and mix until combined.  Add vanilla, baking soda and salt.  Beat on medium until combined.

Add remaining water 1 tablespoon at a time, mixing between each addition, until you achieve a nice cookie texture.  My mixture takes about 3-4 tablespoons of water.

Scoop dough onto prepared cookie sheet with a 1 tablespoon scoop or using with a heaping teaspoon. 

Bake for 8-10 minutes.

Allow to cool on cookie sheet for 3 minutes and transfer to wire rack to cool completely.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com