These No Bake Vegan Peanut Butter Cookies are as easy to make as they are delicious to eat, and good for your body! A truly guilt-free little treat for the peanut butter lover in you!
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No Bake Vegan Peanut Butter Cookies

These No Bake Vegan Peanut Butter Cookies are as easy to make as they are delicious to eat, and good for your body! A truly guilt-free little treat for the peanut butter lover in you!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 123kcal
Author Sonia! The Healthy Foodie

Ingredients

Dry ingredients

Chocolate coating

Instructions

  • In a medium mixing bowl, combine the peanut butter, maple syrup and vanilla extract. Mix thoroughly with a whisk until smooth and evenly combined.
  • In a separate bowl, combine the pea protein powder, oat flour, powdered peanut butter, coconut flour and salt; mix delicately with a flat whisk, until fully combined, then add to the peanut butter mixture.
  • Mix with a rubber spatula or large wooden spoon, until a stiff dough forms. The dough will appear slightly dry but should come together easily when you squeeze it in your hands.*
  • With the help of a small ice cream scoop**, scoop the cookie dough and form balls of approximately 1" in diameter; roll them between the palms of your hands first, to shape perfectly round balls, and then flatten them down slightly and finish shaping the cookies with your fingers.*
  • Place the cookies onto a 13" x 18" cookie sheet that's been lined with parchment paper or better yet, a silicon baking mat; flatten the cookies further by pressing them delicately with the tines of a fork, thus imprinting them with a pretty criss-cross-pattern.
  • Place the cookies in the fridge for about 10 minutes to chill.
  • Meanwhile, melt the chocolate and coconut oil over a double boiler or in the microwave. Make sure that the chocolate never becomes hot, but rather gets just barely warm enough to fully melt.
  • Remove the cookies from the fridge and dip half of each cookie in the melted chocolate. Let the excess drip for a few seconds and then place the cookies back onto the lined baking sheet. Sprinkle with chopped peanuts while the chocolate is still wet and then transfer the cookies back to the refrigerator until the chocolate is completely set.
  • Store the finished cookies in the refrigerator for up to several weeks, or in the freezer for up to a few months.

Notes

*If the dough is too dry, simply add a little bit of water, about a teaspoon at a time, and knead with your hands until the desired consistency is reached. Likewise, if the dough was too soft, add coconut flour using that same method.
**If you don't have an ice cream scoop, you’ll want to scoop about 1 tablespoon of dough per ball.

Nutrition

Calories: 123kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 113mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6IU | Calcium: 17mg | Iron: 1mg