Flourless Peanut Butter Cookies
These flourless peanut butter cookies are soft, and each bite melts in your mouth! You can also make them with no eggs and thus vegan-friendly! They are simply delicious!
Servings: 12 cookies
Calories: 192kcal
Ingredients
- 1 cup packed, pitted dates (about 10 dates) 185 grams
- 1 tablespoon solid coconut oil 13 grams
- ½ cup plant milk 120 grams
- 1 tablespoon Blackstrap molasses or maple syrup
- 1 cup creamy or crunchy peanut butter 265 grams
- 2 eggs beaten or use Bob's Red Mill egg substitute
- 1 teaspoon cinnamon powder
- ¼ cup cacao powder or carob powder or blanched almond flour 25 grams
- 1 teaspoon baking soda
- 1 pinch sea salt
Instructions
- Preheat the oven to 375 degrees (or 190 °C) and cover the bottom of a large baking sheet with parchment paper.
- Place the dates, coconut oil, milk, and molasses in a high-speed blender (like a Vitamix) or food processor. Blend for a couple of seconds at high speed until you have a beautiful brown paste; reserve.
- In a bowl, stir the eggs (or egg substitute prepared according to package instructions), peanut butter, cinnamon powder, Cacao powder or almond flour, baking soda, and salt to combine.
- Stir in the reserved brown paste until everything is well combined and smooth. The dough should be relatively sticky.
- Lightly wet your hands. Take a generous spoonful of the cookie dough and drop it on the parchment paper, round the edges with your fingers.
- Leave enough space in between each spoonful of cookie dough. Repeat until all mixture is used up.
- Bake for a full 8 to 10 minutes (10 to 13 minutes if you use almond flour, about 15 minutes for the egg-free version) or until the cookies are firm to the touch. Allow it to cool completely before consuming it.
Notes
- Yields 10-15 cookies depending on size.
- Instead of using cacao powder, you can add the same amount of blanched almond flour to add texture to these flourless peanut butter cookies, but it certainly changes their taste.
- You can use flaxseed milk, nut milk, or even unsweetened vanilla pea milk.
- Try using Bob's Red Mill Egg Replacer to make these vegan.
- Store the cookies in an airtight container for up to 5 days at room temperature or in the fridge for up to two weeks.
- Freeze them for more extended storage! No need to defrost. Enjoy immediately.
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 224mg | Potassium: 303mg | Fiber: 3g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg