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Peanut Butter "Minus" Cookies
Peanut Butter

The ingredient list for the peanut butter cookies in Victoria Moran’s new book, Main Street Vegan, won’t look familiar if you’re used to baking with animal products. The easy recipe (which comes from Chicago Tribune columnist Kay Stepkin) doesn’t use gluten, eggs, butter, baking soda or baking powder. Nor does it rely on any oils other than those in the peanut butter. Try them and we bet you won’t find yourself thinking about what the recipe lacks: These cookies are incredibly satisfying whether you’re a vegan, aspiring vegan or just a gal who appreciates a healthy snack.

Makes 12 cookies

½ cup brown rice flour

½ cup shelled roasted peanuts

¼ teaspoon sea salt

1½ cups smooth unsalted natural peanut butter

½ cup pure maple syrup

½ teaspoon pure vanilla extract

1. Preheat the oven to 350° and line a baking sheet with parchment paper.

2. In a medium bowl, mix the brown rice flour with the peanuts and sea salt until combined. In a large bowl, mix the peanut butter with the maple syrup and vanilla until combined. Add the flour mixture to the peanut butter mixture and stir until just combined.

3. Using a 2-inch ice-cream scoop, scoop the batter onto the prepared baking sheet, leaving about an inch between the cookies. Flatten the cookies with the tines of a fork and bake for 12 minutes, or until the bottoms are lightly browned. (The cookies will firm up as they cool.) Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely before serving.

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