Flourless Peanut Butter Toffee Cookies

Vegan, gluten-free, oil-free, soy-free

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Quite possibly the best cookies to come out of my oven! These cookies are without a lick of flour, but you'd never know it. The peanut butter, brown sugar, maple, and coconut combo creates a crispy, toffee-like cookie just bursting with flavour. I dug up this recipe (which was originally intended for my cookbook) at the request of my sister and Eric who were both very disappointed their favourite cookie recipe didn't make it in the cookbook. Well, here it is at long last! I hope you enjoy it as much as we do.

Yield
12 cookies
Prep Time
15 Minutes
Cook time
17 Minutes
Total Time
32 Minutes

Ingredients:

  • 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats (use certified gluten-free oats, if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt (reduce if using salted peanut butter)
  • 1/4 cup mini non-dairy chocolate chips (such as Enjoy Life brand)
  • 1/2 cup natural smooth peanut butter (stir well before measuring)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup

Directions:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the flax egg and set aside.
  3. Whisk together the dry ingredients (coconut, brown sugar, rolled oats, baking powder, salt, and chocolate) in a large mixing bowl.
  4. In a smaller bowl, mix the wet ingredients together, including the flax egg. Stir until thoroughly combined. The mixture will be very thick.
  5. Scoop the wet ingredients into the dry ingredients and stir until completely mixed. The batter will appear very dry at first, like you did something wrong, but keep mixing! It will eventually come together just fine.
  6. Now that you’ve mixed the dough it will now appear quite sticky. Lightly wet your hands (shake off excess water) and form small balls of dough (about 14). Or you can use an ice-cream scoop. Place onto the baking sheet 3 inches apart to allow for expansion. If the chocolate chips don’t stick to the dough, simply push them into the dough with your hands. Do not flatten down the balls as they spread out very well on their own.
  7. Bake at 350F for 15-17 minutes (I baked for 17 minutes), until the cookies are nice and golden. The bottoms will be a light brown colour. Allow to cool on baking sheet for 3-5 minutes before carefully transferring to a cooling rack until completely cooled.

Note: For best results, use all-natural peanut butter that is runny/drippy and stir well before measuring. If your peanut butter is very thick and dry, you might need to add a tiny bit of oil to this recipe. The thickness of the cookies will depend on the thickness/thinness of the peanut butter - so if it’s super dry you will get very thick cookies and if it’s very oily and runny you will get thinner cookies.

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