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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.

gluten-free peanut butter cookies on parchment paper and a glass of milk

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

vegan peanut butter cookie recipe on baking sheet with parchment paper

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!

INGREDIENTS FOR GLUTEN-FREE PEANUT BUTTER COOKIES

You will need the following ingredients listed below to make these chewy cookies (the exact measurements and full recipe are in the 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. 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 to add to cookie dough or to dip in once the cookies are baked and cooled.

natural peanut butter and other simple ingredients for gluten-free peanut butter cookie recipe

HOW TO MAKE THE SOFT VEGAN PEANUT BUTTER COOKIES

Preheat oven to 350F. 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. 

dough of soft vegan peanut butter cookies in a white bowl

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.

peanut butter cookies with crisscross pattern on baking sheet in a single layer

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.

delicious peanut butter cookies for a peanut butter lover on cookie sheet

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!

OTHER DELICIOUS HOLIDAY SWEET TREAT RECIPES

Yield: 16 cookies

Gluten Free Vegan Peanut Butter Cookies

gluten-free peanut butter cookies on parchment paper and a glass of milk

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 Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup gluten free flour , 1:1 baking 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

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. In a medium size bowl combine the gluten free flour, sugar, baking soda and salt.
  3. In a separate small bowl combine the heated peanut butter and room temperature almond milk.
  4. Add the wet ingredients into the dry ingredients and add vanilla. Mix until dough forms. You may need to use your hands.
  5. Roll into balls and place on prepared baking sheet. Press down with a fork in a crisscross pattern.
  6. 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 Information:

Yield:

16

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

IF YOU TRIED THIS RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

bailey

About Bailey

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…

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9 Comments

  1. These are my absolute favourite peanut butter cookies hands down! I have made quite a few and these take the cake. They’re the perfect balance of sweet and salty, with just the right amount of peanut butter. Will definitely be making them again!

    1. Hi Kayla,

      Thanks so much for the 5 star review! So glad you enjoyed them!! 🙂

  2. Soft peanut butter cookies are my weakness!! These look SO yummy.

    1. Thank so much for the 5 star review Samantha! They’re a new favourite over here that’s for sure!

  3. YUM! These are so delicious! Peanut butter cookies have always been my favorite cookie to eat and to bake, but these hit a whole new level of deliciousness! They’re perfectly balanced for sweet and saltiness! Again I repeat myself, YUM!

    1. Hi Stacey,

      Thank you so much for the kinds words and the 5 star review! So glad you love them as much as I do!! 🙂

  4. OMG these are so good!!! I can’t believe they’re gf and vegan. New favourite Christmas cookie!