Vegan Peanut Butter Cookies – a delicious recipe with whole grain spelt flour, baking soda, salt, unsalted natural peanut butter, maple syrup, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C). Place racks in the top half of the oven. Line 2 baking sheets with parchment paper.
2
Combine spelt flour, baking soda, and salt in a medium mixing bowl.
3
Combine peanut butter, maple syrup, olive oil, and vanilla extract in a separate, larger bowl; stir well. Pour in the flour mixture and stir until barely combined and still a little dry. Let sit for 5 minutes.
4
Give dough another good stir. Drop by tablespoonfuls onto the prepared baking sheets. Press each cookie down gently.
5
Bake in the preheated oven until edges appear set, 10 to 11 minutes. Avoid overbaking or cookies may become dry. Let cool on the baking sheets for a few minutes before transferring to cooling racks.
909
kcal
Calories
51
g
Fat
98
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups whole grain spelt flour, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 cup unsalted natural peanut butter (such as East Wind), and more.
Yes, Vegan Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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