These are undetectably low-fat, oil-free, vegan peanut butter cookies! They are soft and chewy and mildly sweeter with maple syrup to keep things refined-sugar free. Super easy to throw together and they bake in just 15 minutes.
In order to make these low-fat, we use powdered peanut butter instead of the regular stuff! So you get all of the great plant protein from the peanuts without the extra fat! There are many brands and versions of powdered pb, and I have used them all but my favorite is by far PB2 brand. They yield the creamiest cookies of all the ones I have experimented with. You can find them here:
These cookies are sweetened with maple syrup, keeping the cookies refined sugar free! Pastry flour which lends to a more delicate textured cookie, but an equal amount of all-purpose can be used as well in a pinch. Baking powder, almond meal, a little flax for binding power, almond milk, a touch of vanilla, and a dash of salt round out the ingredients you’ll need!
Just throw all ingredients in a medium sized bowl, mix and then form into little balls of about a tablespoon for the perfectly sized cookie. You lightly press each cookie in order to make a rounded disc shape. I chose not to do the classic fork print because since there is no added oil or butter, it could take away from the softness of the cookies.
After baking, let cool completely on a wire rack.
Vegan, low-fat and oil-free peanut butter cookies with lots of healthy plant protein from the peanut butter. These cookies are made using just 1 bowl and take 15 minutes to bake!
- 1 cup pastry flour*
- 1/2 cup powdered peanut butter
- 1/4 cup almond flour
- 1 tbsp flax meal
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1/2 tsp vanilla
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper.
- In a medium sized bowl, mix dry ingredients.
- Add all wet ingredients and mix well until a dough is formed.
- Using a tablespoon measurement, scoop out dough and form into tablespoon sized balls.
- Lightly press each ball to form into a rounded disc.
- Place in preheated oven for 15 minutes.
- Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies at room temperature in a ziplock bag or a glass container for several days.
- To reheat, simply place in oven at 350 degrees F for 5 minutes.
*You can sub all-purpose flour for pastry, but the texture may be slightly more dense.