Soft and Chewy Vegan Peanut Cookies
Author -Yields: 12 cookies
Ingredients
- 1 tablespoon ground flax meal (8g)
- 4 tablespoons water (60ml)
- 3/4 cup unbleached, all-purpose flour (90g)
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup coconut sugar or lightly packed brown sugar (100g; you can substitute cane sugar)
- 6 tablespoons smooth, creamy peanut butter (90g)
- 1/2 teaspoon vanilla extract
- 2 tablespoons roughly chopped, dry roasted, salted peanuts
- Maldon salt (for decorating)
Instructions
- Preheat the oven to 350°F / 175°C.
- Place the ground flax and water into a medium sized mixing bowl. Add the water, stir, and set this mixture aside.
- In a separate, medium small mixing bowl, whisk together the flour, baking powder, and salt.
- Add the sugar, peanut butter, and vanilla extract to the flax mixture. Whisk until this mixture is smooth and evenly combined.
- Add the flour mixture to the wet ingredients. Beat with a spoon until you have an evenly combined cookie dough. Allow this mixture to rest in the fridge for 15-30 minutes, or you can cover the bowl and refrigerate it for up to 2 hours.
- Scoop the dough up by heaping tablespoons and use your hands to roll it into balls that are about 1 1/4-inches / 3cm in diameter. You’re aiming for 10-12 cookies.
- Arrange these cookies onto a nonstick or parchment or silpat-lined baking sheet. Gently press a small amount of the chopped peanuts on top of each cookie, using light pressure. Then, sprinkle the cookies with the Maldon.
- Bake the cookies for 9 minutes. The should be puffy and just golden—the texture is meant to be soft, so be very careful not to overbake!
- Transfer the cookies to a wire cooling rack and cool for at least 20 minutes before enjoying. Store the cookies at room temperature in an airtight container for up to 4 days.