Vegan Gluten Free Peanut Butter Cookies

These Vegan Gluten Free Peanut Butter Cookies are the more allergen friendly version of a classic peanut butter cookie. Made with simple ingredients and the perfect texture, they are sure to please the whole family.

Vegan Gluten Free Peanut Butter Cookies

These delicious vegan gluten free peanut butter cookies are the perfect cookie for those with food allergies over the holidays. With just the right amount of peanut butter flavor and sweetness, they will satisfy all peanut butter cravings.

Speaking from experience, there’s nothing worse than not being able to indulge in baked cookies with family and friends during the holiday season. Which is why I made it a priority to use gluten-free ingredients and dairy-free milk to keep this a vegan gluten free recipe.

If you love peanut butter treats you need to try my No Bake Peanut Butter Balls (5 Ingredients) and my Easy Peanut Butter Marshmallow Squares.

INGREDIENTS FOR THE VEGAN GLUTEN FREE PEANUT BUTTER COOKIES

You will need the following ingredients listed below to make these chewy cookies (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of this post):

• Gluten-Free Flour Blend – any type of 1 to 1 gluten-free flour with xanthan gum. Regular flour will also work.
• White sugar – for a lower glycemic option try using coconut sugar, cane sugar or brown sugar. You may need slightly more coconut sugar as it’s not as sweet as granulated sugar.
• Baking soda
• Salt
• Natural Peanut Butter – Smooth peanut butter is best, however if you have a peanut butter allergy you could try with almond butter or sunflower seed butter. I have also made this recipe with crunchy peanut butter and it added a nice crunch to the cookies.
• Almond milk – any type of non-dairy milk will do. Soy milk, oat milk and coconut milk work, however I recommend using a milk with a mild flavor.
• Vanilla Extract 
• Optional – dark chocolate chocolate chips, maple syrup, almond flour, unsweetened applesauce, etc.

HOW TO MAKE THE SOFT VEGAN PEANUT BUTTER COOKIE RECIPE

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

In a large bowl combine the gluten free flour, sugar, baking soda and salt. 

In a separate small bowl combine the heated peanut butter, and room temperature almond milk. Add the wet ingredients into the dry ingredients and add vanilla. 

Mix until dough forms, you may need to use your hands. 

Roll into cookie dough balls using a cookie scoop and place on prepared baking sheet in a single layer. Press down with a fork in a crisscross pattern.

Bake for 12-14 minutes or until the bottoms are golden brown. Allow cookies to cool for 15 minutes, then transfer to a cooling rack or wire rack. 

They will continue to firm up as they sit. 

Keep in mind, the cookies will appear underdone and very sot but they will continue to firm up as they cool. If you choose to continue baking them they will become a crispier cookie instead of being chewy and soft.

WHY ARE THESE THE BEST VEGAN PEANUT BUTTER COOKIES?

• Short ingredient list. Just 7 pantry staples. Nothing weird or hard to find.

• One bowl, no chill. Mix, crisscross, bake. Because who’s waiting for cookies?

• Fast. About 30 minutes, start to finish.

• Dreamy texture. Crispy edges with soft, chewy centers.

• Big PB energy. Rich, natural peanut butter flavor in every bite.

• Fully vegan. No eggs, no dairy — and still perfectly tender.

• Gluten-free that behaves. 1:1 flour keeps the classic crisscross without crumbling.

• Budget + beginner friendly. No fancy gear, no special technique.

STORING THE EASY VEGAN PEANUT BUTTER COOKIES

Store the vegan cookies in an airtight container on the kitchen counter for up to 6 days or in the fridge for up to 2 weeks.

CAN I I FREEZE THESE VEGAN GLUTEN FREE PEANUT BUTTER COOKIES?

CAN I ADD MIX-INS LIKE CHOCOLATE CHIPS OR NUTS?

Absolutely! Feel free to customize your cookies by adding dairy-free chocolate chips, chopped nuts, or dried fruit to the dough.

CAN I MAKE THE DOUGH AHEAD OF TIME AND BAKE LATER?

Yes, you can prepare the cookie dough in advance, shape it into dough balls, and refrigerate or freeze them. Bake them as needed by placing the dough balls on a baking sheet and following the baking instructions.

OTHER DELICIOUS HOLIDAY SWEET TREAT RECIPES!

• 30 Easy Christmas Cookie Recipes With Few Ingredients
• Christmas Chocolate Peppermint Truffles
• The Best Fluffy Plant-Based Cinnamon Rolls
• Heart Shaped Jam Thumbprint Cookies
• Gluten Free Dairy Free Chocolate Chip Cookies
• Easy Christmas Sugar Cookie Fudge

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5 from 11 votes

Gluten Free Vegan Peanut Butter Cookies

These Gluten Free Vegan Peanut Butter Cookies are the more allergen friendly version of a classic peanut butter cookie. Made with simple ingredients and the perfect texture, they are sure to please the whole family.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Cookies

Cuisine: American

Servings: 16 cookies

Calories: 178kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 cup gluten free 1:1 all-purpose flour
• 1 cup white sugar
• 1 tsp baking soda
• pinch of salt
• 1 cup natural peanut butter
• ¼ cup + 2 tbsp almond milk room temperature
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a medium size bowl combine the gluten free flour, sugar, baking soda and salt.
• In a separate small bowl combine the heated peanut butter and room temperature almond milk.
• Add the wet ingredients into the dry ingredients and add vanilla. Mix until dough forms. You may need to use your hands.
• Roll into balls and place on prepared baking sheet. Press down with a fork in a crisscross pattern.
• Bake for 12-14 minutes. Allow cookies to cool for 15 minutes, then transfer to a cooling rack. They will continue to firm up as they sit.

Nutrition

Serving: 1grams | Calories: 178kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 147mg | Fiber: 2g | Sugar: 13g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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