These Vegan Cinnamon Peanut Cookies follow a super basic recipe. No frills, nothing fancy! Ready in less than 30 minutes, plus baking time. A great sweet tea time treat for these grey, cold, rainy days.
You are going to love these beauties: super easy to make, perfectly sweet, chewy on the inside, protein-packed, satisfying, seriously DELICIOUS and made from healthy natural plant-based ingredients. They stay soft for days, but I’m sure they won’t last that long.
Fun Fact: As peanuts (or peanut butter, of course) are the most commonly used ‘nuts’ in the U.S., do you know they are actually legumes, not nuts at all? They belong to the Leguminosae family (or Fabaceae) and grow underground in contrast to other nuts such as almonds.
1 cup of peanuts
1/2 cup of cashews (almonds work great too)
1 cup of oat flour
1 cup of barley flour (can substitute with buckwheat, all-purpose, or any GF flour)
2 flax seed “eggs” (2 tbsp of ground flax seeds soaked in 6 tbsp of water for 10 min)
2 tbsp of coconut oil, melted
1/3 cup of fresh squeezed orange juice (or more if needed)
1/4 cup of maple syrup (or any other liquid sweetener)
6 medjool dates, chopped (raisins work great too)
1 tbsp of Ceylon cinnamon
1/2 tsp of vanilla extract (or powder)
1) Add both nuts to a food processor and blend until in flour form.
2) In a medium bowl, add all the ingredients and mix until well combined.
3) Take a scoop of the mixture and make small balls with your hands. Flatten slightly and place them on a well-greased baking tray.
4) Bake for about 20 minutes at 350 F (or 175 C) and then leave to cool.