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Vegan Gluten-Free Peanut Butter Cookies
www.theconsciousplantkitchen.comAn easy 7-ingredient healthy peanut butter cookie recipe made with gluten-free flour.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-gluten-free-peanut-butter-cookies/ or scan the QR code here ➡️
Servings: 18 cookies
Calories: 137kcal
Ingredients
- 1 cup Peanut Butter (Unsalted) (note 1)
- 6 tablespoons Almond Milk (note 2)
- 1 cup All-Purpose Gluten-Free Flour (note 3)
- 1 cup Coconut Sugar (note 4)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt optional
Instructions
- Preheat the 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 is 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 the cookie dough into a ball between your hands.
- Place each dough ball onto the prepared baking sheet, leaving 1 inch of 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 the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
- Let them cool again for 1 hour to appreciate their best texture.
Notes
Note 1: Always use natural (pure) peanut butter from a fresh, runny jar. You can swap it for almond butter or sunflower seed butter.
Note 2: Any dairy-free milk works, like oat milk, coconut milk, or soy milk.
Note 3: Make sure the GF blend contains xanthan gum. Bob's Red Mill is the best I've tried.
Note 4: You can also use white sugar or unrefined cane sugar.
Storage: Store the cookies for up to 1 week in a sealed cookie jar in the pantry.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 93mg | Fiber: 2g | Sugar: 7g | Calcium: 17mg | Iron: 1mg