Emulsifier Free Vegan Toasted Walnut Peanut Butter Cookies
Total time37 min
Prep time15 min
Cook time12 min
4.6(3)
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Learn more →Ingredients
18 servings
- 1 cup walnut halves
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup creamy peanut butter
- ¾ cup organic cane sugar
- ¼ cup vegan butter, softened
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the walnuts in a single layer on the baking sheet and toast for 7–8 minutes, until fragrant and lightly golden. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
- 2
In a small bowl, stir together the ground flaxseed and water. Let the mixture rest for 5 minutes, until thickened and gel-like.
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