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5-Ingredient soft & fudgey peanut butter cookies



This is a strong contender for one of my favourite cookie recipes of all time. They're easy to make, and surprisingly decadent and satisfying considering they're gluten free and refined sugar free. The fudge-like middle is what makes these peanut butter cookies so special! They were never my favourite growing up because I always thought they were too dry, but this recipe is really unique for a peanut butter cookie. I've made these over a half a dozen times, experimenting with different ratios (both accidentally and purposefully), and if you're a few tablespoons short of flour or add a few extra tablespoons of non-dairy milk, they become more crispy instead of fudgey. They're still really good that way too! So, if you're not much a baker, have no fear. They're delicious every time, and pretty much fool-proof.


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca

 

Serves 20-24 Ready in 30m, set 1h vegan gluten free refined sugar free

 

Ingredients


1 cup natural peanut butter

1 cup coconut sugar

2/3 cup oat flour

1/4 cup non-dairy milk

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoons salt


Instructions

  1. Preheat oven to 350 F

  2. In a mixing bowl, stir together peanut butter and coconut sugar. Stir in non-dairy milk and vanilla until uniform in texture

  3. Combine oat flour, baking soda, and salt. Slowly incorporate it into the peanut butter and sugar mixture. Stir until no dry bits remain

  4. Spoon heaping tablespoon-sized amounts of the dough onto a large baking tray

  5. Roll into balls, and bake for 8-10 minutes, until the edges begin to brown

  6. Immediately after baking, with a fork or spoon, gently press down the middle of the cookie to flatten and crackle the edges, like in the photo

  7. You must let the cookies cool directly onto the pan, because they will firm up significantly. If you eat them hot, they definitely will fall apart

 

Remember

  • Make sure you use a large baking pan. These cookies spread out! Leave at least two inches between each cookie

  • When you take the cookies out of the oven, they will seem underbaked in the middle. They're not! If the edges look slightly browned, they are done. They will finish cooking and firm up as you let them sit on the pan. I recommend waiting at least one hour

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