What’s a girl to do when she’s recovering from a concussion and, on day three of said recovery, has only just reached the point of being able to focus on something for more than ten minutes without getting dizzy, aching in the brain, and needing a half-hour nap to recover, but she’s also yearning to get back in the kitchen?
Why, she makes the quickest, easiest, and (let’s be honest here) ugliest 3-ingredient vegan cinnamon raisin peanut butter cookies the world e’er did see, of course.
For the ridiculously short time it took me to make these vegan peanut butter cookies (lit’rally less than 25 minutes, including the ten minutes it took for the flax “egg” to gel), I can’t believe how delicious they are. Crispy on the outside yet chewy within, redolent with cinnamon and the darker, near-molasses-y flavour of coconut sugar…
I must give credit to Peanut Butter & Co. for creating their Cinnamon Raisin Swirl peanut butter, for without this product I’d have been forced to call my creations “5-ingredient vegan cinnamon raisin peanut butter cookies”.
But they’d still be just as delicious. Now, if you’ll excuse me, I have a wobbly mind that needs another dose of resting on the couch.
3-ingredient Vegan Flourless Cinnamon Raisin Peanut Butter Cookies
Adapted from my Tabasco Peanut Butter Cookies
Note: If you live where PB&Co. doesn’t, then simply throw in 1-2 teaspoosn of cinnamon, a large handful of raisins, and another 1/4 cup of sugar and you’re golden.
- 1 tb of ground flaxseed mixed with 3 tb of water, left to “gel” for 10 minutes
- 1 cup Cinnamon Raisin Swirl peanut butter
- 1/2 cup coconut sugar
1. Preheat oven to 180C (350F). Line a baking sheet with baking paper.
2. If you haven’t already done so, mix the ground flaxseeds with 3 tb water and leave to “gel” for 10 minutes. Add in the peanut butter and sugar, and mix to combine. If the batter is quite wet, place in fridge for 5-10 minutes to firm up a little.
3. Spoon out little scoops (or odd-lookin’ oblongs, if you’re me) of the batter and place on the baking sheet.
4. Bake for 10-12 minutes, keeping in mind that the cookies will be very soft out of the oven but will firm up upon cooling. Let cool before transferring from tray.