These are the Best Vegan Gluten Free Peanut Butter Cookies ever! They are crispy on the outside and soft and chewy on the inside! They melt in your mouth!
4tablespoontapioca flouralso works with Bob's Red Mill all purpose baking flour in the red package
1teaspoonbaking soda
Instructions
Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper or spray with non-stick spray.
Make the flax egg in a small bowl first and set it aside to thicken and get gel like.
In a large bowl, add the peanut butter (at room temp, not melted just creamy) and then proceed to add the maple syrup, vanilla, flour, baking soda and the flax egg last because it should be thickened by this time.
Mix everything until it forms a batter.
Roll them into golf ball sized balls and place them on the lined baking sheet, using a fork flatten them making the traditional fork marks OR you can just flatten them by using your hands to push them down either way works.
Once the oven is pre-heated, place them in the oven for 14 minutes.
Remove them from the oven and let them sit for at least 15 minutes to set, otherwise they will just fall apart!
Makes about 10 large cookies. Store in a sealed container for 2-3 days.
Notes
1 flax egg = 1 tablespoon flax seeds ground up into a flax meal (this will make about 1 ½ tablespoon flax meal) -mixed with 3 tablespoon water and let sit a few minutes until it becomes a gel consistency!*if you are using flax meal that is already ground up then you need 1 ½ tablespoon flax meal with 3 tablespoon waterPEANUT BUTTER- I have tried this recipe with PB&Co. white chocolate wonderful peanut butter AND Trader Joe's all natural peanut butter (only ingredients are peanuts) and both turned out great! the all natural peanut butter from Trader Joe's had slightly more of a hard crispy texture though! BUT be sure to stir up the natural PB and place in the fridge for atleast 30 minutes so it's not super runny like natural ones tend to be when they are warm!