These are so easy to make and always a crowd pleaser! Even picky eaters enjoy these vegan and gluten free cookies.
What you will need:
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1 cup natural unsalted peanut butter, mixed well
- 1/2 cup chocolate chips
- 1/2 cup maple syrup, the good stuff
- 2 teaspoons vanilla
Preheat the oven to 375 and line cookie sheets with silicone sheets or parchment paper.
Place all ingredients in a bowl and stir until well mixed. I have made these stirring with a spoon and in my mixer. The mixer on “stir” does the best job, but both work.
After about 90 to 120 seconds of mixing, hand knead the lump of yum to incorporate all the chocolate chips. The batter cannot be over-kneaded, so no worries there.
Make small balls of dough and flatten to make a cookie shape. These will not expand during baking, so what you see is what you get. Makes about two dozen cookies.
Bake in oven for 10 to 12 minutes. Remove sheets from the oven and let the cookies rest for at least 10 minutes so you don’t burn your mouth.
Enjoy right away for the warmth of fresh cookies or store in an air-tight container for a few days. They don’t get hard. These cookies have never lasted for more than a couple days in my home, so I don’t know the storage life. But they can be frozen and defrosted.
Mmm… Cookies… Yummers!
An Everyday Vegan 