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The best vegan, grain-free, refined sugar-free peanut butter cookies

Time: 20 minutes Servings: Lots! 2 baking sheets of medium cookies

OK, OK, I know what you're thinking! I've removed all the yummy stuff and there's no way these still taste good! But I promise you these are darn good peanut butter cookies and they are 100% anti-inflammatory, which makes them so much sweeter, am I right?! My little sticky toddler's fingers can't get enough!

What you need:

Wet ingredients:

  • 1 cup extra virgin coconut oil

  • 2 x vegan egg replacers (or make your own with 2 tbsp flaxseed to 6 tbsp water)*

  • 1 cup smooth peanut butter

  • 1 tsp vanilla extract

Dry ingredients:

  • 1/2 cup granulated monk fruit sweetener or 3/4 cup coconut sugar

  • 2 cups fine-ground almond flour

  • 1/4 cup coconut flour

  • 2 tsp baking soda

  • 1 tsp salt

What to do:
  1. Preheat your oven to 350 degrees Celsius

  2. Melt your coconut oil in a small pot over med-low heat

  3. Add your vegan egg replacers into a large mixing bowl with the rest of your wet ingredients including coconut oil when melted

  4. Add and mix your dry ingredients into the wet, one by one until you have a nicely formed dough

  5. Line 2 baking sheets with parchment paper and roll 1-inch balls in your hands to create medium-sized cookies. Press cookies down with your fingers and leave at least 1 inch on all sides between cookies.

  6. Bake each tray separately for 12 minutes. I always leave half out for us to enjoy throughout the week and freeze the other half!

If you make this recipe, please take a photo and tag @yourbestlifewithlisa

*Note: I've only used the egg replacer so I can't confirm if flaxseed eggs will work!

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