Craving cookies? These peanut butter chocolate chip cookies are flourless, vegan and gluten-free!
- 1 tablespoon ground flax
- 3 tablespoons water
- 1/2 cup unsweetened shredded coconut
- 1/2 cup gluten-free rolled oats
- 1/2 cup packed coconut or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)
- 1/4 cup (49 g) mini non-dairy chocolate chips (I use Enjoy Life)
- 1/2 cup (125 mL) natural smooth peanut butter
- 2 tablespoons (30 mL) pure maple syrup
- Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.
- Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.
- To a large bowl, add the coconut, rolled oats, sugar, baking powder, salt, and chocolate chips. Stir to combine.
- To the same bowl as the flax mixture, add the peanut butter, and maple syrup. Stir until smooth. The mixture will be very thick.
- Using a spatula scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again.
- Form about 13 balls, just smaller than golf balls. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.
- Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They’ll be delicate coming out of the oven, but they will firm up as they cool. Allow the cookies to cool for 10 minutes before carefully transferring to a cooling rack until completely cooled. Store in an airtight container or freezer bag in the freezer for up to 1 month.