When I was a kid my mum used to make peanut butter cookies and they were so good! Sometimes she would put chocolate chips in too! In my adult years I have made full sugar and animal product versions complete with choccie chips and I’ve also made a vegan, gluten free version, still full of sugar. I actually first made the vegan, gluten free version for Guide Dogs Bikkie Day to raise money and I brought them to work and sold them and they were a hit! So this is a similar version but sugar free. Actually this is my first attempt at sugar free, vegan, gluten free peanut butter cookies and I’m pretty happy with them. They are also super easy and quick to make. You can use whichever peanut butter is your fave, but I love the natural oily stuff. I went for a mix of smooth and crunchy, but again the choice is yours.
For this recipe I have used my easy flaxseed egg replacer, see here for recipe.
I’ve used Natvia powdered sweetener for this, you could change the type of sweetener you use but I can’t vouch for other brands in this recipe so I make no guarantee it’ll work the same. Let me know in the comments if you have used another brand/type and what quantities worked or didn’t work!
Ingredients
Instructions
- Preheat oven to 180 degrees celcius
- Cream peanut butter and sweetener together with electric beaters or mixer.
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Add vanilla and egg replacer and continue to beat until well combined.
- Grease an oven tray with dairy free margarine or line with baking paper.
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Dot spoonfuls of cookie dough onto the tray about 2cm apart. Then go around with a fork and press lightly on each cookie dough blob to flatten slightly. You may need to wet the fork with water if the dough is sticking.
- Bake in the oven for 12-15mins or until the cookies are just starting to brown around the edges.
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Leave to cool for 15mins or until they are starting to set (they will appear soft when you first take them out of the oven), then transfer to a cooling rack and let cool completely.
I need to make these 😊