These Salted Vegan Peanut Butter Cookies are crisp on the outside and melt-in-your-mouth soft on the inside.
- 1½ tablespoons ground flaxseed (also called flaxseed meal)
- 2 tablespoons water
- ¾ cup creamy salted peanut butter, so sugar added
- ½ cup coconut oil, melted
- 1 cup coconut sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- Maldon or flaky sea salt
- Combine the ground flaxseed and water in a small bowl to create a flax egg. Set aside.
- Scoop the peanut butter into a medium bowl. Add the melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk to combine.
- In a larger bowl, whisk together the flour, baking powder, salt, and baking soda.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir the dough together. Refrigerate the peanut butter cookie dough an hour.
- Preheat your oven to 350F degrees and line two baking sheets with parchment paper or silicone baking mats.
- Roll the peanut butter cookies into balls about the size of a golf ball and place them at least two inches apart on the prepared baking sheets.
- Use a fork to lightly flatten each ball of cookie dough in a criss cross pattern. Sprinkle each cookie with a pinch of flaky sea salt.
- Bake the salted peanut butter cookies for 20 minutes. They will be very squishy and appear uncooked when you take them out of the oven. Don’t worry!
- Allow the cookies to cool on the baking sheet undisturbed for 5 minutes, then use a spatula to transfer them to a platter or cutting board to cool to room temperature.
Cook time does not include 1 hour of refrigeration.
Serving size = 1 cookie