The Ultimate Recipe for Gluten-Free Vegan Peanut Butter Cookies
These cookies are irresistibly soft, chewy, and packed with rich peanut butter flavor, all while being free from gluten, dairy, and eggs. Quick to make and even quicker to disappear, they’re perfect for satisfying a sweet craving.
Equipment
- 1 Mixing bowl
- 1 Electric hand mixer (or whisk)
- 1 Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
Ingredients
- 1 cup creamy peanut butter (unsweetened, natural)
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1 tbsp ground flaxseed (mixed with 3 tablespoons water, for flax egg)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup almond flour (or gluten-free oat flour)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper
- Prepare the flax egg: In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken.
- Mix wet and dry ingredients: In a large bowl, combine the peanut butter, coconut sugar, maple syrup, vanilla extract, and the prepared flax egg. Use an electric mixer or whisk until smooth.Add baking soda, salt, and almond flour to the wet mixture. Stir until everything is fully combined.
- Shape the cookies: Scoop about 1 tablespoon of dough per cookie and roll it into balls. Place them on the lined baking sheet, leaving space between each. Flatten each ball slightly with a fork, making a criss-cross pattern.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
- Cool the cookies:Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
