Vegan Peanut Butter Drop Cookies


These can very easily be made gluten free.

2/3 cups raw cashews, soaked 6 hours or overnight

1/4-cup water

2/3-cup oat flour

1/2 tsp. vanilla

3 tbsp. maple syrup

2 tbsp. peanut butter

1 flax egg

Optional additions:

3 tablespoons Enjoy Life chocolate chips

2-tablespoons jam


Preheat oven to 350F.

Cover raw cashews with water in a container and soak 6 hours or overnight.

Drain cashews after soaking.

Combine soaked, drained cashews and 1/4-cup water in a food processor or blender and puree until smooth and creamy, 2-3 minutes.

Add vanilla, maple syrup, peanut butter, and flax egg to blended cashews and combine until smooth.

Pour mixture into a bowl and stir in oat flour.


Drop cookies by the tablespoonful onto a parchment paper lined baking sheet. Top each cookie with either chocolate chips or 1/2 tsp. jam. Bake 13-15 minutes or until lightly colored and firm in texture.


Makes 1 dozen cookies.


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