Vegan Peanut Butter Cookies
With just 3 main ingredients these peanut butter cookies are super simple to throw together. And being egg-less makes dough eating fair game which is a plus in our household!
Servings: 18 cookies
medium mixing bowl
- 1 cup creamy peanut butter
- 4 tbs Manitoba Milled Flaxseed
- 1/3 cup maple syrup
- 3 tbs water
- 2 tbs granulated sugar for sprinkling
- 1 tsp salt optional
Preheat the oven to 375 degrees
In a small dish mix the milled flaxseed with 3 tablespoons of water and stir until combined. Set aside.
To the bowl, add peanut butter, maple syrup, flaxseed, salt and stir to combine.
The dough will be sticky but you should be able roll in small 3/4 in balls. If needed add a sprinkle of the milled flaxseed.
Place the cookie balls on to a baking sheet lined with parchment or slicone baking sheet. Sprinkle with granulated sugar and flatten with a fork to make the crosshatch marks.
Bake in the preheated oven at 375 degrees for 12-14 minutes.
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 119mg | Fiber: 1g | Sugar: 6g | Calcium: 17mg | Iron: 1mg