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.
These delicious 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’re a peanut butter lover like myself, adding this vegan peanut butter cookie recipe to your baking recipe collection is a must. There are so few ingredients needed, and they taste just as good as the original recipe with all the gluten and dairy.
Eggs aren’t required in this recipe so there is no need to find the best egg alternative like a flax egg or chia egg. Sometimes egg can be the trickiest to substitute so this is just another reason why this makes such an awesome recipe.
This is truly the best cookie as you just mix the dry ingredients in one large mixing bowl, and the wet ingredients in a separate bowl, then combine the two and bake until these healthy peanut butter cookies are done.
For best results I recommend keeping the cookie jar high enough on the counters, because your kids will be all over these!
Table of Contents
INGREDIENTS FOR 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
- 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 COOKIES
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.
DO I NEED TO CHILL THE DOUGH BEFORE BAKING?
In a traditional vegan gluten-free cookie recipe you do need to chill the dough for a bit before baking. The reason behind this is so the balls of dough will stay firm and won’t spread too much while baking.
In this easy peanut butter cookies recipe it isn’t necessary to chill the dough beforehand. The cookie shape will not change will baking, besides them growing in size.
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.
If you want to freeze the baked cookies, add them to a ziploc bag or freezer safe bag and freeze for up to 3 months. When ready to eat, allow them to thaw in the fridge or at room temperature.
Alternatively, if you want to make the dough and bake at a later date you can also choose to do this. Roll out each cookie dough ball and place on baking sheet to freeze.
Once “flash frozen” add the frozen cookies to a freezer-safe bag or sealed container and freeze for up to 3 months. Bake in the oven when you’re ready!
DO THESE COOKIES TASTE STRONGLY OF PEANUT BUTTER?
Yes, these cookies have a delicious peanut butter flavor. The intensity of the peanut butter taste will depend on the type and quality of peanut butter you use.
Alternatively you can use another type of nut butter if you prefer.
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.
CAN I MAKE THE COOKIES WITHOUT REFINED SUGAR?
Many recipes offer options to use natural sweeteners like maple syrup, coconut sugar, or agave nectar instead of refined sugars. These alternatives can provide a different flavor profile while still sweetening the cookies.
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
- 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
- 1/4 cup + 2 tbsp almond milk, room temperature
- 1 tsp vanilla extract
- 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.
Serving Size:1 grams
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 147mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 5g
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.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…