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+ servings
peanut butter cookies on wire rack
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3.67 from 3 votes

Vegan Low FODMAP Peanut Butter Cookies

These healthyish vegan peanut butter cookies come together in one bowl, with just 8 ingredients, in less than 30 minutes! They're also gluten free and grain free too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Baked Good, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: almond meal, cookies, Peanut Butter
Dietary Preference: dairy free, egg free, Gluten-Free, grain free, low FODMAP, vegan, vegetarian
Servings: 18 cookies

Ingredients

  • 1 tablespoon ground flax
  • 1 cup creamy natural peanut butter
  • ¼ cup pure cane sugar
  • ¼ cup brown cane sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup almond meal or flour (terms used interchangably)
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375°F (190°C). Prepare a large baking sheet with parchment paper and set aside.
  • In a medium bowl, stir the ground flax with 2 tablespoons of warm water and let sit for 5 minutes to thicken.
  • Add peanut butter, cane sugar and brown sugar and vanilla and mix with a fork until blended. Then, sprinkle over almond meal, baking powder and salt and work in thoroughly with a fork until mixture is thick and well-combined.
  • Scoop 1 tablespoon of dough and roll into a ball. Then flatten to ¼ inch (0.75cm) thick and 2 inches (5 cm) wide. Place 1 inch (2.5cm) apart on cookie sheet.
  • Bake for 8-10 minutes until cookies look cracked on top (it will settle as they cool!) and bottoms appear golden brown. Remove from heat and let cool for at least 10 minutes - or completely - before handling as they will firm as they cool up.
  • Store at room temperature, lightly covered, for 3-4 days. Cookies will freeze well.