Vegan Buckeye Cookies (Crumbl Copycat, Gluten-free)
These buckeye cookies are a Crumbl copycat, made vegan, gluten-free, and refined sugar-free and SO delicious! They're a chocolate peanut butter lovers dream and a fun spin on the classic peanut butter buckeye balls! Perfect for holiday baking or any day, really!
Ingredients
Cookies
- 2/3 cup almond flour
- 1/2 cup Maple syrup
- 2 flax eggs *See notes
- 2/3 cup creamy almond butter
- 6 tbsp cacao powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- pinch pink sea salt
Peanut butter layer
- 3/4 cup peanut butter
- 3 tbsp coconut flour
- 1/4 cup maple syrup
Chocolate layer
- 1 1/3 cups chocolate chips
Instructions
- Preheat the oven to 350F.
- Make the flax eggs by mixing the flax & water together. Let sit for 5-10 mins until it thickens. Then mix in remaining ingredients.
- Use a cookie scoop to drop dough onto a parchment-lined cookie sheet. Flatten them with your palm or a lid. Bake at 350f for 12-15 mins, until the tops are firm to touch. Let cool completely, theyll firm up a bit.
Peanut butter filling
- To make the peanut butter layer, mix all the ingredients together. It shouldn't be sticky. If it is, sprinkle in a little more flour. Roll the mixture into 12 balls and then flatten them into discs. Place one on top of each cookie, pressing it down slightly.
- In a microwave safe bowl, add the chocolate. Heat in 20 second increments, stirring well between each, until the chocolate is smooth and melted. Add a little to the top of each cookie. Top with sea salt.
- Place the cookies in the freezer for 10-15 minutes. Then add them to an air-tight container and place in the fridge. Enjoy!
Notes
*To make the flax eggs, mix together 2 tbsp ground flax seeds with 5 tbsp water. Let it sit for 10 minutes to allow it to thicken into a gel-like consistency. Then use.
**I like to store these in the freezer if keeping more than a day or two, to keep them more fresh. Then just let them thaw on the counter before eating.