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Flourless Peanut Butter Cookies
Yield
13 cookies
Prep time
Cook time
Total time
Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).
Ingredients
- 1 tablespoon (5 g) ground flax*
- 3 tablespoons (45 mL) water
- 1/2 cup (53 g) unsweetened shredded coconut
- 1/2 cup (52 g) gluten-free rolled oats
- 1/2 cup (68 g) packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)
- 1/4 cup (49 g) mini non-dairy chocolate chips**
- 1/2 cup (125 mL) natural smooth peanut butter***
- 1 teaspoon (5 mL) pure vanilla extract
- 2 tablespoons (30 mL) pure maple syrup
Directions
- Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.
- Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.
- To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine.
- To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick.
- Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You'll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again.
- Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.
- Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They'll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month.
Tip:
* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.
** I use Enjoy Life Mini Chocolate Chips which are vegan.
*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn't work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.
Nutrition Information
(click to expand)photo credit: Ashley McLaughlin
HOLY COW! I made these cookies on a whim and I am so glad I did. I love cookies and have quite a few recipes that I make throughout the year. These, however, are my absolute favorite and I don’t even like coconut! Thank you for such an amazing treat!
Wow, they look great! Since I’ve used rolled oats for cookies, I don’t miss flour anymore. Shredded coconut also became my favourite ingredient.
Amzing recipe as always.
Amazing recipe! I’ve made it several times now over the past year and it’s a crowd favorite! I’ve tried using it with almond butter instead of peanut butter as well. The almond butter was much more runny so the cookies ended up not keeping its shape and flattened out more, but still tasted amazing and chewy. Will be making it again and again!
I just made these tonight from your cookbook. Absolutely amazing! I made a double batch to take to a vegan friend. I can’t wait to impress her with a cookie recipe that rivals her own (she’s a professional baker!).
These are so so good! They have such incredible flavour and a great mouth feel.
Great recipe! I used carob chips because that is what I had on hand. I am going to make them again with Life Mini Chocolate Chips.
Yummy! If I exclude brown sugar will the recipe still be a success?
I make these every. single. week. and i loooooooooooooooooove them so much.
Will this work with other but butters like almond or cashew?
Is there a substitution for the oats which Im not eating right now? Thanks!
my mom use to bake these cookies for me when i was like 4 and she still does!
These are amazing and EVERYONE loves them. They are flat but not crisp they are a bit chewy. My partner says they are 10/10 and I agree. The second time I made them I tripled the recipe. Today I put a plate out for guests and they were inhaled.
These cookies are delicious!! I made them from the cookbook. I used Kraft Smooth PB (not 100% natural) and so reduced the sugar a bit and they turned out great. I used steel cut instead of rolled oats as that’s all I had but I softened them a bit with some boiling water. Anyway, I heard they were good and I they definitely delivered!! Thanks for posting.
We are not fans of the taste of coconut. Any swaps suggested?
These are fantastic! They have a fantastic flavor and feel in the mouth.
I loooooove these, they’re absolutely delicious, thank you so so much for sharing <3
I swapped the brown sugar for 1/2 cup of vanilla protein powder, and added a 1/4 cup more peanutbutter, making 10 cookies. The cookies came out crunchy and awesome. 200 cal. 18.3g carbs. 12.3g fat. 7.3g protein.
I tried this recipe at home it’s just
I left out the sugar and the maple syrup. I put in a quarter cup of honey (sorry I know not technically vegan). Also I used quick oats, becasue that is what I had on hand. And swapped chia seeds for flax. Delicious. My kids loved them too. Usually they don’t go for healthy treats I bake. I was surprised that the coconut and peanut flavors married so harmoniously. Very good recipe, thank you!