Vegan gluten free peanut butter cookies
This EASY 7-ingredient vegan gluten-free peanut butter cookie recipe is made with all purpose gluten-free flour, no refined sugar, and is oil-free. A healthy peanut butter cookie recipes high in protein, fiber, and nutrients.
How to make easy gluten-free peanut butter cookies?
This is an easy 7-ingredient gluten-free peanut butter cookie recipe made in 1-bowl. In fact, you don’t need a food processor or any fancy kitchen tools to make these peanut butter cookies. All you need is a mixing bowl, a spoon, and a baking sheet with parchment paper. Let’s see the ingredients you need to make this dairy and gluten-free peanut butter cookie.
Only 7-ingredients
These grain-free peanut butter cookies are made with 7 wholesome ingredients:
- Natural peanut butter – use a fresh jar with oil on top or almond butter if you want to decrease the saturated fat in the recipe. However, almond butter is often less runny and oily and the cookies come out on the dry side.
- All-purpose 1:1 gluten free flour – make sure it contains xanthan gum! I am using bob’s red mill 1 to 1 baking flour blend. It contains healthy gluten free flours like rice flour, tapioca flour, sorghum, brown rice flour and xanthan gum
- Coconut sugar – or unrefined cane sugar or any crystal sugar you love! I recommend coconut sugar to add a lovely caramel flavor to your grain-free peanut butter cookies but any other crystal sugar provides tasty results.
- Dairy-free milk at room temperature – you can use soy milk, unsweetened almond milk, or oat milk. The only trick is to use milk at room temperature. In fact, if your milk is too cold it will harden the peanut butter and the dough will be difficult to stir.
- Vanilla extract
- Baking soda
A 1-bowl recipe
This is the easiest peanut butter cookie recipe. All you have to do is stir the wet ingredients with the dry ingredients to form a cookie dough. Also, chilling the dough or flax egg is not necessary for this recipe.
Peanut butter cookie shape
You can immediately roll the cookie dough balls in your hands. Then, place each ball onto a baking sheet cover with parchment paper.
Finally, press each cookie dough ball with a fork to flatten the cookies before baking. Note that these cookies won’t expand in the oven so it’s crucial to flatten the dough first.
Bake at hot oven temperature to 350F (180C) for 12 minutes or until golden and crispy on the side.
Cooling down before eating
These gluten-free dairy-free peanut butter cookies with grain-free flours require a 10-minute cool down on the rack before being transferred onto a cooling rack.
How does it taste?
These peanut butter cookies are crunchy, not soft or chewy lightly sweet with a strong peanut butter flavor. If you are looking for a soft and chewy healthy peanut butter cookie recipe, you may prefer my oatmeal vegan peanut butter cookie recipe.
How to store vegan peanut butter cookies?
These healthy vegan peanut butter cookies store very well at room temperature in a sealed jar for up to 1 week. Obviously, this is a vegan recipe so they are egg-free peanut butter cookies which means they store for longer.
Peanut Butter Cookie options
There are many ways to customize this recipe and create a range of beautiful peanut butter cookie flavor. You can add the recommended ingredients into the dough if desired:
- Vanilla extract – add 1 teaspoon for a lovely vanilla flavor.
- Chocolate chips – add 1/3 cup dark chocolate chips at the same time you add the flour and combine.
- Salt – add a pinch of salt, about 1/4 teaspoon. Note that if you are using salted peanut butter this option is not recommended.
- Paleo peanut butter cookies – this recipe uses grain-free flour and unrefined sugar. Consequently, it’s a paleo-approved recipe too if you replace the peanut butter by sunflower seed butter or almond butter! Most of the time peanut butter is on the grey zone for paleo eaters so these are two paleo-friendly options to turn this recipe into paleo cookies.
More vegan peanut butter cookie recipes
I have so many healthy peanut butter cookie recipes to try on the blog, all made with healthy flours, egg-free and natural peanut butter
Have you made these gluten-free peanut butter cookies with gluten-free flours? Share a picture with me on Instagram, I love to see your creations.
Your friend, Carine
Vegan gluten-free peanut butter cookies
Ingredients
- 1 cup Natural peanut butter - fresh, runny jar
- 6 tablespoons Unsweetened Almond milk
- 1 cup All-purpose gluten free flour - -make sure it contains xanthan gum, Bob's red mill is the best
- 1 cup Coconut sugar - or white sugar or unrefined cane sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt - - optional
Instructions
- Preheat oven to 350°F (180°C)
- Line a baking sheet with parchment paper. Set aside.
- In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk was too cold it may not stir well, microwave the bowl for 20 seconds to soften the peanut butter if needed
- Stir in all purpose gluten free flour, coconut sugar, vanilla, baking soda and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
- Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
- Place each dough balls onto the prepared baking sheet, leaving 1 thumb space between each ball.
- Repeat until all the dough is formed into balls.
- Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
- Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
- Cool down cookies 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack
- Cool 1 hour to appreciate their best texture.
Storage
- Store up to 1 week in a sealed cookie jar, in the pantry
Nutrition
Absolutely amazing cookies,thanks for it! But still not crunchy, it’s more soft and chewy, what might be wrong with mine?
May be bake them slightly longer. Which sweetener did you use?