My batter is too soft to roll into balls?

Mix it longer. The batter will start out soft, but if you beat it on high speed for 2-3 full minutes I promise it will come together and thicken up into a roll-able consistency. Do not stop until you can pinch off a ball and roll it easily.

Can I use a natural nut butter?

Yes! I have tested with both a conventional "no stir" peanut butter and natural almond butter and both worked. It may take a little extra mixing with a runnier/more oily nut or seed butter.

Can I use baking powder instead of baking soda?

No. Baking soda is necessary for the spread and golden color, baking powder will just create doughy balls.

What is the best way to store the cookies?

In an airtight container in the fridge is ideal and will last at least a week, or you can freeze them for longer storage.

How do you get perfectly round cookies?

Immediately when you take the cookies out of the oven, use a cookie cutter slightly larger than the cookies to shape the edges of the cookies into a perfect circle.

5 Ingredient Crispy Flourless Cookies (vegan + gluten-free)

Description

The EASIEST cookie recipe with just 5 ingredients! Vegan and gluten-free with no flour, made with your favorite nut or seed butter, and plenty of room for adding chocolate chips if you wish!

Ingredients

Scale

1 cup (256g) nut or seed butter of choice (I’ve made them with SunButter, almond butter, tahini, and peanut butter–all delicious!)
1/2 cup (160g) maple syrup (or agave)
1 tbsp tapioca starch or flax meal*
1/2 tsp baking soda
1/4 tsp salt

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Instructions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Combine all the ingredients in a large mixing bowl. Use a hand mixer to beat together on medium-high speed for 2-3 minutes. It will slowly thicken into a dough consistency, I promise.
Fold in optional mix-ins.**
Scoop or roll 1-2 tablespoons of dough per cookie. Arrange on the baking sheets with plant of room in between for spreading.
Bake for 14-15 minutes at 325°F until golden around the edges.
Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Store in an airtight container in the fridge, or freeze for longer storage.

Notes

*The starch version will spread the most and be crispy, the flax meal will spread less and be more chewy inside (see photos above). You can substitute arrowroot or corn starch in place of the tapioca.

**Feel free to add chocolate chips, chopped nuts, sprinkles, or any other mix-ins you like!

Keywords: gluten free, peanut butter, tahini, sunbutter, crispy, chocolate chip, dairy free, healthy