This vegan cookie recipe is flexible, delicious and so very easy. In fact, you probably have all the ingredients on hand right now to have warm cookies in your mouth in like 20 minutes. Let’s get started!
My favorite thing about this cookie is the flexibility: you can use nut butter of any variety, some flour, maple syrup or agave, and some chocolate. Or raisins, if you choose the healthier routhe. You can also make this small batch cookie recipe into two large, bakery sized cookies, or use a small cookie scoop to make about 10 teeny cookies. Either way, enjoy right from the oven or days later! They also freeze well!
Delicious Nut Butter Cookies for Two
3 Tablespoons crunchy natural peanut, tahini, or almond butter
3 Tablespoons pure maple syrup
1/4 teaspoon pure vanilla extract
1/4 cup + 1 Tbsp spelt flour
1/8 tsp baking soda
pinch sea salt
2 Tablespoons semisweet chocolate chips or chunks (or raisins, or goji berries, etc.)
- Preheat oven to 375ºF. Prepare one cookie sheet with some parchment paper, or lightly grease with a bit of oil.
- Whisk nut butter, maple syrup, and vanilla in a large bowl. Add dry ingredients to wet ingredients and stir until well combined. Add chocolate chips and stir to combine (batter will be very thick).
- For large cookies, separate dough into two balls, then squash in your hands or on the baking sheet to about 1/2 inch thick. For small cookies, use a small cookie scoop and scoop out onto baking sheet. Bake for 13-14 minutes for large, 10-12 for small. Let the cookies cool on cookie sheet for 10 minutes before moving them to a cooling rack (they will be very soft when the come out of the oven). Enjoy with someone you love!
Yield: 2 large cookies or about 10 small cookies
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