Enjoy these Flourless Peanut Butter Cookies for a vegan and gluten-free snack that is packed with proteins, healthy fats, and unbelievably good flavor.
It’s cookie time on My Darling Vegan!
Since the new year, I’ve only shared one cookie recipe on the blog – these Classic Chocolate Chip Cookies – and while they are one of my favorites, one cookie recipe is not nearly enough. But as my eating habits have changed (less gluten, specifically) I have noticed that the recipes on My Darling Vegan have followed suit.
We need more cookies!
So to make every part of my happy (the cookie-loving-me and the limited-gluten-eating-me), I made these Flourless Peanut Butter Cookies – a deliciously soft and chewy cookie that is packed with peanut butter flavor and made with no flour or grain at all. Woohoo!
Sound too good to be true? Let’s take a closer look, shall we?
Recommended Ingredients & Equipment
You might be surprised at how easy these vegan peanut butter cookies are to make. To start, these cookies are made with just 6 simple ingredients.
Ingredients & Substitutions
- Creamy Peanut Butter – I always prefer natural peanut butter that has no added sugar or preservatives. However, any peanut butter will do.
- Naked PB Protein Powder – This is used instead of flour to give the cookies structure while providing a ton of protein and delicious flavor.
- Applesauce – This is the binder of the recipe. You could replace it with equal amounts of mashed banana, pumpkin puree, or a variety of other egg replacers.
- Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements.
- Maple Syrup
For all my cookie recipes, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Flourless Peanut Butter Cookies
Step One – Combine the Ingredients
In a bowl combine peanut butter, Naked PB protein powder, apple sauce, brown sugar, and maple syrup. Stir together until smooth.
Once well combined, fold in the peanuts until they are evenly dispersed.
Step Two – Bake the Cookies
Roll cookie dough into balls about 2 tablespoons big and place them on a parchment-lined baking sheet. Repeat until all the dough is gone and then press a criss-cross into the top of the cookies with a fork (see photo below)
Bake the cookies for about 10 minutes until the edges are slightly brown. They should be slightly underdone; they will continue to harden as they cool.
Serving and Storing
Serving – Let these cookies cool 5 minutes before transferring to a wire cooling rack. When they come out of the oven they are fairly crumbling. They will harden as they cool.
Storing – Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze these cookies for up to 2 months. When ready to serve, remove them from the freezer for at least 2 hours prior to let them thaw completely.
Tips and Tricks
- Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
- Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have soft gooeyness on the inside.
- Remove from the oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.
Frequently Asked Questions
Peanut flour contains one ingredient. Peanuts. The peanuts are slowly pressed – a process that removes all fats and oils and creates a powder that is over 40% protein.
For each serving of peanut flour, you’ll get 16 grams of protein at just 110 calories! It’s hard to beat that ratio. And because it’s made solely from peanuts, peanut flour doesn’t have that weird aftertaste you’ll find with many other brands of protein powder; it just creamy, peanut-y goodness.
Easy. Naked Nutrition.
Naked Nutrition is a company dedicated to providing you with the best protein powders and supplements using only whole food ingredients. They strip away everything but pure, protein-packed, whole food ingredients such as pea, peanut, and brown rice. What you won’t find with Naked Nutrition’s proteins are additives and artificial sweeteners, colors, or flavors of any kind.
While not all of their products are vegan, you can find their full vegan line here. At this point, they carry 6 different flavors including my favorite, Naked PB. (<<affiliate link)
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Peanut Butter Cookies
- Double Chocolate Cookies
- Lemon Crinkle Cookies
Cuisine: Vegan, Gluten-Free
Servings: 15 cookies
Calories: 154 kcal
Author: Sarah McMinn
Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a bowl combine peanut butter, Naked PB protein powder, apple sauce, brown sugar, and maple syrup. Stir together until smooth. Alternatively, you can also use a stand-up mixer with the paddle attachment. Fold in peanuts until they are evenly dispersed.
Scoop out about 2 tbsp of dough and roll it into a ball. Place it on parchment paper. Repeat until all the dough is gone. Using a fork, press the cookies down in a criss-cross pattern.
Bake for 10-12 minutes, until sides are lightly brown. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Serving and Storing - Let these cookies cool 5 minutes before transferring to a wire cooling rack. When they come out of the oven they are fairly crumbling. They will harden as they cool. Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze these cookies for up to 2 months. When ready to serve, remove them from the freezer for at least 2 hours prior to let them thaw completely.