FYI Our Newsletter is filled with exclusive content and weekly favourites.

FYI Our Newsletter is filled with exclusive content and weekly favourites.

Almond Peanut Butter Cookies (GF & Vegan)


Up Next

A Timeless Classic: LEOPARD PRINT


Almond Peanut Butter Cookies (GF & Vegan)

January 23, 2017

Almond Peanut Butter Cookies (GF & Vegan)

Written By Kayla Seah

I’ve never been to the person to grab a bag a chips when my snack cravings kick in, cookies however, well thats a different story. One of my new years resolutions was to cook something new every week from my cookbook collection. So far, so good, and these cookies just reinforced the importance of that goal. I can’t believe it took me so long to bake these delicious Almond-Peanut butter cookies from the Oh She Glows cookbook. They are the perfect cookie texture, with a crispy exterior and chewy, decadent inside. There’s absolutely no butter, eggs or flour in here so if you are looking for “healthier” version dessert, then look no further than these Almond-Peanut cookies.

Almond Peanut Butter Cookies (gluten/vegan)
Altered slightly from Oh She Glows 

1 tablespoon of ground flaxseed (or 1 egg)
1/4 cup of melted coconut oil
1/8 cup of almond butter
1/8 cup natural peanut butter
1/4 cup of light brown sugar
1/4 cup of coconut sugar
1 teaspoon of vanilla extract or paste
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of gluten free small rolled oats (or regular rolled small oats if you don’t care about GF)
1 cup of almond meal

1/4 cup of dark chocolate chips or dark chocolate chopped up


1.Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.

2.In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes

3. In your stand mixer fitted with a paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture and vanilla until combined.

4. One by one, beat in the baking soda, baking power, oats and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.

5. Using cookie scoop or spoon, scoop 1.5-2-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. Fatten slightly.

6. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Let sit on pan for 5 minutes and then transfer to cool on a wire rack. Store in container. They also freeze well.


Avocado & Corn Salad

5 Minute Vegan Pesto