Here’s a super easy-to-make recipe for delicious crispy cookies that requires no flour. It’s dairy-free, vegan and gluten-free.
What’s more is these cookies are packed with healthy fats and B vitamins, as well as potassium, calcium, copper, iron, manganese, and other minerals.
You need only 4 ingredients for this delicious recipe which are: flax meal or ground flaxseed, nut butter of your choice (I usually mix peanut butter and tahini), a little bit of water and some sweetener of your choice (brown sugar in my case, but you can use stevia, agave or maple syrup instead).
Ingredients
- 2 tablespoons of water
- 2 tablespoons of flax meal
- 6 tablespoons of nut butter of your choice
- 2 tablespoons of sweetener of your choice
Directions
Preheat your oven to 180°C (350°F).
Mix the flax meal with water and whisk until everything is mixed well.
Then, add the peanut butter and the sweetener and mix everything together.
Place spoonfuls of the mixture onto a baking tray covered with baking paper leaving enough space between them.
Bake for about 8-10 minutes, but keep an eye on the cookies. Don’t touch them while they are still warm because they are very soft.
Let them cool down completely and then enjoy! 🙂
Ingredients
- 2 tablespoons of water
- 2 tablespoons of flax meal
- 6 tablespoons of nut butter of your choice
- 2 tablespoons of sweetener of your choice
Instructions
- Preheat your oven to 180°C (350°F).
- Mix the flax meal with water and whisk until everything is mixed well.
- Then, add the peanut butter and the sweetener and mix everything together.
- Pour spoonfuls of the mixture onto a baking tray covered with baking paper leaving enough space between them.
- Bake for about 8-10 minutes, but keep an eye on the cookies. Don’t touch them while they are still warm because they are very soft.
- Let them cool down completely and then enjoy!
If you like the recipe, share it with your friends and don’t forget to follow me on my social media pages to know when a new recipe is up. ?
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I’ve been on the hunt for a good GF/V cookie with lactation boosting ingredients (flax). I made these and added a tbsp of brewer’s yeast. The best recipe I’ve found yet for my super specific needs.
I made 16 teeny cookies, and pressed them with a fork for a classic PB cookie look.
Really loving this recipe.
Thank you so much for the feedback, Amanda! I am very happy to hear that you loved the recipe. Have a wonderful weekend! 🙂
These are awesome. I use peanut butter and no sweetener. Thank you for this recipe.
Happy New year! I am glad you like it! I usually use peanut butter or tahini.
I used sunflower butter and less sweetener. This was super easy and the cookies are good! Thanks for the recipe:)
Thank you very much for the feedback, Mila! Happy weekend! 🙂
Hi
I am going to make these cookies but I have never used tahini
I will go and buy it but need to know if it is creamy like peanut butter or is it hard like coconut butter?
I tried using coconut butter to make a fudge recipe but it’s hard so that’s why I need to know if tahini is soft
Hi Ileana! Tahini is a lot like peanut butter and even smoother. However, any nut butter will work for this recipe.
I agree about coconut butter, it’s a little bit tricky to use, but you shouldn’t worry about using thaini. Have a wonderful week! 🙂
What a wonderful, wholesome recipe Ellie! I see we both have a love of tahini ? I often use it when nut butter is called for. I’ll be trying this one too!
Thank you so much! I’m obsessed with tahini lately, haha. Let me know what you think if you try the recipe. 🙂
These look fantastic Ellie! Lovely Sunday! 🙂
Thank you so much! Have a wonderful new week! 🙂
How many does this recipe make?
About 10, but they are very small. I recommend eating in moderation. 🙂
These look so yummy and delicious! We would love to see it on WholeYum!
These look delicious and addicting. I know for a fact I would eat toooooo many and then my stomach would NOT be pleased LOL!
Hehe, be careful because they are very rich 😀