Vegan Peanut Butter Maple Cookies
Maintaining a vegan diet can be difficult, especially if you enjoy sweets. However, just because I have a desire to eat healthfully does not mean that I have to neglect one of my passions, which is baking. Vegan cooking and baking is possible if you are patient and open minded. It’s all about finding the right ingredient combinations. My take on Karlie Kloss’ peanut butter maple cookies are so delicious and even simpler to make.
Enjoy!
- 1 1/2 cups of Teff flour (aka gluten-free flour)
- 1/4 cup of pure maple syrup
- 1 cup of all natural peanut butter
- 1/2 cup melted coconut oil
- 2 splashes of almond milk
- 1 splash of vanilla extract
- 1 dash of cinnamon
- Start buy mixing together oil, peanut butter, syrup and extract until thoroughly combined.
- Add in dry ingredients and combine until dough is a pasty texture.
- Use melon baller to scoop rounds onto a lined cookie sheet.
- Using a fork, flatten the dough rounds so they will cook evenly.
- Bake in the oven at 350 degrees for 11 to 12 minutes.
Teff flour is my new favorite baking ingredient. It made from 100% whole grain and has an extremely high percentage of bran and germ, which explains its high fiber content, as well as protein and iron (in each 1/4 cup, there are 5 grams of both fiber and protein). I buy mine from Whole Foods or Mother’s Market & Kitchen, but if you don’t have access to a health foods store you can also order it from Bob’s Red Mill.
I love using a melon baller or small cookie scoop to make these cookies. It makes it so easy and creates the perfect shape and size every time. They are available at any cooking supply store or you can order one online here!
I hope you enjoy these delicious, guilt free cookies. Let me know how you like them in the comments below.
