Vegan Coconut Flour Cookies Recipe
These vegan coconut flour cookies are sweet and chewy with a hint of saltiness.
Servings: 14
Calories: 124kcal
Equipment
- Baking tray
- Parchment paper
Ingredients
- 2/3 cup smooth natural peanut butter (at room temperature)
- 2/3 cup maple syrup
- 1/2 cup coconut flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the peanut butter, maple syrup, pure vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix well.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Scoop out 1 tablespoon of dough into your hands and roll it into a ball, then place on a sheet pan lined with parchment paper. Repeat until all the cookie dough has been formed into balls.
- Use your fingers to press the dough balls down and flatten them into circle shapes.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Let the cookies cool off for at least 20 minutes before serving.
Notes
- Store in an airtight container for up to five days or freeze them for up to three months.
- Optional additions include 1/2 cup each of chopped peanuts and/or dairy-free dark chocolate chips.
Nutrition
Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Calcium: 21mg | Iron: 1mg