Flourless Peanut Butter Cookies

 
      

       I might have a problem.

      I've baked these cookies twice in the past three days...is that a problem? Maybe I'm overthinking it. 

      
     Reasons you should bake these cookies: 

1. They're super easy and come together (with minimal dishes!) in less than an hour.
2. They use ingredients that you probably already have in your pantry! 
3. They are gluten-free and vegan but nobody will ever be able to tell because they taste like they're packed with butter. 
4. Did I mention I've made them twice in the past three days? 
 


      If I had to describe these cookies, I’d say they’re everything I’m looking for in a chocolate chip cookie. Chewy, gooey, and comforting with a truly unique taste from the perfect marriage of vanilla and maple syrup. Their name doesn't do them justice; they have way more than just peanut butter going on! These cookies meld the flavors of coconut, hearty oats, peanut butter, maple syrup, and chocolate into one dreamy cookie. It makes for a very layered flavor experience!



      And to complete the baking experience and maximize those summer vibes, I highly recommend playing the Dreampop playlist on Spotfiy. You're welcome.

      Here’s to perfect cookies and long summer days!

Flourless Peanut Butter Cookies

(From the amazing cookbook Oh She Glows Every Day)

 Makes 1 dozen cookies (I would highly recommend doubling it!)


Dry Ingredients

1/2  cup unsweetened shredded coconut (if you want to omit this, I would substitute more gluten-free oats instead)

1/2 cup gluten-free rolled oats

1/2 cup packed brown sugar

1 tsp baking powder

1/2 tsp fine sea salt

1/4 cup vegan mini chocolate chips (I used Enjoy Life chips to great results)



Wet Ingredients

1 tbsp ground flax

3 tbsp water

1/2 cup natural smooth peanut butter*

1 tsp pure vanilla extract

2 tbsp pure maple syrup

Instructions
1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat.


2. In a medium bowl, whisk together the ground flax and water and set aside (this creates the "egg" that will help hold the cookies together).


3. In a large bowl, combine the dry ingredients (coconut through chocolate chips). In a separate bowl, add the remaining wet ingredients to the flax mixture and stir to combine. The mixture will be very thick.


4. Incorporate the wet ingredients into the dry ingredients. It is a lot easier to do this with your hands! If the mixture is too dry and doesn't hold together, simply add another tsp of water. The cookie dough will be pretty sticky.


5. Using wet hands to avoid sticking, form the dough into 12 golf-ball sized balls. Chocolate chips might fall out of the dough...I just stuck them back onto the top of the cookies and pressed them into the dough. Place the cookie dough about 2-3 inches apart on the cookie sheet, gently press the cookies to flatten them a bit, and pop them in the oven for 12-14 minutes.


6. The cookies will need to sit on the pan for a bit after coming out of the oven, about 5-8 minutes. This ensures that they will be nice and set when you transfer them to a baking rack to cool.


7. Immediately eat all the cookies fresh from the oven. Or not, if you have more self-control than I do.


Notes:

*The author recommends using all-natural peanut butter! Apparently using conventional peanut butter messes up the recipe...and trust me you don't want to mess it up!