Perfect (vegan) Peanut Butter Cookies

Simple, quick and delicious are the three essentials that all my go-to recipes have in common. In order to be go-to it has to be able to be whipped up in a few minutes flat and enjoyed soon after!

These have become a family favourite and are a great introduction to anyone in the family who isn’t used to baking without eggs, butter or sugar (vegan/gluten free etc). They are also super easy to make and roll into logs and freeze for whenever you have someone show unannounced for tea or just need a relatively healthy dessert right now! And if you need to make a no-peanut dessert you can substitute almond butter or a seed butter like tahini or sunflower butter if you fancy. They are equally as delicious!


Here’s how:

2 c light spelt flour (if you want to make a gluten free version, use gluten free flower and a tsp of xanthan gum)

1 tsp sea salt

1 tsp baking soda

1 c organic natural peanut butter (crunchy is great!)

1/2-2/3 c maple syrup (depending on the sweetness you and your family desire)

1/3 c olive oil

1 T vanilla extract

2 T ground flax (optional)

Preheat oven to 350F degrees.

In a medium mixing bowl combine the flour, baking soda, and salt. In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir. Line cookie sheets with parchment and either put dollops of the batter on the baking sheet or roll into rounds and press down  with the back of a fork. It’s a loose batter, so if you want to do criss-cross patterns let the batter chill in the fridge first.

Bake for 10 minutes. Let cool five minutes and then transfer to a cooling rack (they are crumbly when right of the oven and may break if you try and pick them up straight away.)

Try to eat just one. Dare you.

I win.

Well actually, you win because you have such damn good cookies now.

Enjoy! xx



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