No flour, no sugar, no oil, but mega peanut flavor with only 6 ingredients. The chocolate chunks take these simple vegan cookies over-the-top.
1 cup smooth natural peanut butter
1/3 cup whole flaxseeds
1/2 cup chopped Medjool dates, soaked 30 minutes and drained
1 tsp. vanilla extract
1 tsp. liquid stevia
15 vegan semi-sweet chocolate chunks (or more if they’re small pieces)
Preheat the oven the 350-degrees and line two baking sheets with parchment or silicone sheets.
Toast the flaxseeds over medium-low heat, making sure to stir often so that they don’t burn. Let cool, the grind in a coffee grinder. Don’t skip this step and try to process them with the other ingredients. They won’t break down into a fine powder.
In the bowl of a food processor, add the dates and pulse a few times to break down. Add the remaining ingredients – except for the chocolate chunks – and process until very smooth. The mixture will form a ball.
Scoop up walnut-sized pieces of dough and roll into balls. Lay them on the cookie sheets and press them down slightly. Using the tines of a fork, make criss-cross indents on the tops of the cookies. Bake for 12-15 minutes, switching the pans halfway through for even baking.
As soon as the cookies come out of the oven, place the chocolate chunks on the tops of the cookies and gently press. The chocolate will melt. If they don’t melt as much as you’d like, put the pans back in the oven for about 30 seconds.
Let the cookies cool for a few minutes on the pans, then transfer to wire racks. Allow them to cool completely before eating. These cookies are especially delicate right out of the oven. They will firm up slightly, but they are a bit crumbly.
If you don’t like peanut butter or are allergic, give these a try with your favorite nut butter.
Although there is no added oil in these cookies, they do contain a fair amount of fat. Go easy on these bad boys.