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Peanutbutter cookies (vegan, no eggs)

Great biscuits full of flavour and totally egg-free. Easy mug baking recipe. You just need a 200ml cup

You need:

  • 2 tbsp ground flaxseeds
  • 5 tbsp water
  • 1/2 cup peanut butter
  • 1 cup ground oats 1 cup flour 1/2 cup sugar
  • 1/2 cup vegetable fat (e.g. coconut)
  • 1/2 packet baking powder
  • Pinch of salt


  • Mix the finely ground flaxseeds with water and let stand for 5 minutes.
  • Mix the peanut butter with the melted fat and sugar. Add the flaxseeds, oats which have been ground finely in a food processor (alternatively you can buy oat flour).
  • And also add the flour and baking powder and a pinch of salt.
  • Knead until the ingredients come together and then roll the dough into a cylinder, wrap the cylinder in clingfilm and leave in the freezer for 20 minutes to firm up.
  • Remove the dough, unwrap from the cling film and divide into equal sized portions. Then roll these between your hands and shape into balls.
  • Place the balls on a baking tray lined with baking paper and bake at 180C for 30 minutes until crisp.
  • Remove from the baking sheet when they are cool, otherwise they may break. If you like, drizzle the finished biscuits with melted dark chocolate.

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