Description
These vegan peanut butter chocolate chip cookies require 1 bowl, just 7 ingredients and bake in 10 minutes! A super simple, guilt-free cookie your family will love!
Scale
Ingredients
- 2/3 cup (165 grams) natural peanut butter (Please see notes)
- 1/2 cup (75 grams) cashews
- 1/2 cup (50 grams) almond meal (ground almonds)
- 1/2 cup (40 grams) desiccated coconut
- 1 tablespoon vanilla bean paste (or extract)
- 2 tablespoons pure maple syrup
- 65 grams (dairy-free) dark chocolate, cut into small pieces
Instructions
- Preheat oven to 160 degrees celsius (350F) and line an oven tray with baking paper. Set aside.
- Place the peanut butter, cashews, almond meal, desiccated coconut, vanilla and maple syrup into the large bowl of a food processor and blitz until smooth.
- Gently fold through the dark chocolate pieces.
- Using wet (or oiled) hands take teaspoons of the dough and shape into cookies. Arrange cookies on tray, slightly flatten with fork.
- Bake for 10-12 minutes or until golden. Enjoy x
Notes
Natural peanut butters can vary greatly in their oil content, if your cookie dough isn’t sticking together simply add a tablespoon of water or melted coconut oil to the dough and pulse to combine.
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: vegan chocolate chip cookies