Three Ingredient Vegan Cookies (Print Version)
# Ingredients:
01 -
250g (1 cup) of creamy natural peanut butter.
02 -
125g (1 ¼ cups) of almond flour or finely ground blanched almonds, measured and leveled.
03 -
115g (⅓ cup) of pure maple syrup.
# Instructions:
01 -
Turn on your oven to 180°C (350°F) and get two baking trays ready by laying down parchment paper.
02 -
Pop all the ingredients into a mixing bowl and stir until well blended. Let it rest for about 2 minutes so it can thicken up. The dough should feel soft and a bit sticky, but firm enough to roll into little balls.
03 -
With clean, damp hands or a small cookie scoop, portion the dough into roughly 20 small balls, about 24g each. Place them on the prepared trays, keeping space in between.
04 -
Grab a fork and gently press down on each ball to flatten it, leaving a criss-cross design on top. You can also press them down with your hand if that's easier. Adjust thickness as you like.
05 -
Bake for 10–15 minutes, just until the edges are faintly golden. If you like chewy cookies, take them out closer to 10 minutes. If you prefer them crispy, let them bake a bit longer.
06 -
Let the cookies cool completely on the baking tray. They'll be soft at first, but they’ll firm up once fully cooled.
# Notes:
01 -
For the most accurate results, use a kitchen scale to measure ingredients in grams.
02 -
You can swap out almond flour with 100g of oat flour or 50g of finely ground white rice flour.
03 -
The cookies stay good for 5 days at room temperature, 2 weeks in the fridge, or 2 months in the freezer.