Easy Vegan Gluten Free Peanut Butter Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Easy Vegan Gluten Free Peanut Butter Cookies have a delicate crumb that’s not only satisfyingly sweet but also mindful for those with allergies. Whether you’re following a special diet or simply seeking a guilt-free treat, these Vegan Gluten Free Peanut Butter Cookies will have your taste buds singing!
If you are looking for more naturally vegan and gluten free treats, check out some of my other favorites like my Vegan Snickers Bars, Dark Chocolate Coconut Cups, or my Puppy Chow Candy Clusters.
Table of Contents
Why You'll Love This Recipe
Soft & Chewy: You will love this recipe for Easy Vegan Gluten Free Peanut Butter Cookies because they are soft, chewy, just like your classic peanut butter cookies! I add a sprinkle of cane sugar and flaky sea salt on top of these cookies for a delicious sweet and salty treat!
Allergy Friendly: These Easy Vegan Gluten Free Peanut Butter Cookies are naturally eggless, vegan, and gluten free! If you are just eggless and gluten free, you can substitute the vegan butter for real butter if you’d like. I have made them both ways! And, if you want to substitute for another nut butter you can even use almond butter, cashew butter, or sunflower butter in place of peanut butter.
Nostalgic: This recipe for Easy Vegan Gluten Free Peanut Butter cookies are incredibly nostalgic. They remind me of the melt in your mouth peanut butter cookies I was occasionally allowed to get at the grocery store bakery. But, these soft and chewy plain peanut butter cookies are made without dairy, eggs, and gluten!
Ingredients
Miyoko's Organic Vegan Butter with Sea Salt
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Costco Kirkland Organic Peanut Butter
Real Coco Organic Coconut Milk
Food to Live Organic Almond Flour
Food to Live Organic Coconut Flour
Tools Needed
Stand Mixer (or hand mixer)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Step 3
Add the peanut butter and coconut milk and mix on low until combined.
Step 4
Add the almond flour, coconut flour, baking soda, and fine sea salt and mix on low until combined.
Step 5
Using your hands, from the dough into 20 balls and place on the prepared baking sheets. Flatten them slightly so they are about 1 ½ to 2-inches in diameter.
Step 6
Bake for 12 to 14 minutes or until the tops looked cracked and set. Sprinkle with cane sugar and flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- Use vegetable shortening in place of vegan butter if you prefer (I've tested both ways).
- Replace the vegan butter with butter if you are not vegan. (I've tested this and they're also delish!).
- Make Peanut Butter Chocolate Chip Cookies by adding in 198 grams (1 cup) chocolate chips.
- Sprinkle with flaky sea salt after coming out of the oven for a sweet and salty cookie.
- Place a piece of dark chocolate in the center before baking to make Vegan Gluten Free Peanut Butter Blossoms.
FAQ's
Yes, if you are not vegan and want to just make gluten free and eggless peanut butter cookies, then you can replace the vegan butter with butter!
Yes, this cookie recipe will with almond butter or cashew butter too!
These cookies are soft and chewy, so they need to be sotred in an airtight container. You can use a tupperware, cake dome, or even a zip bag if that's all you have!
Craving More?
Easy Vegan Gluten Free Peanut Butter Cookies
Ingredients
Dough
- 113 grams vegan butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 170 grams peanut butter
- 113 grams almond flour
- 43 grams coconut flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- Cane sugar
- Flakey sea salt optional
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the peanut butter and coconut milk and mix on low until combined.
- Add the almond flour, coconut flour, baking soda, and fine sea salt and mix on low until combined.
- Using your hands, from the dough into 20 balls and place on the prepared baking sheets. Flatten them slightly so they are about 1 ½ to 2-inches in diameter.
- Bake for 12 to 14 minutes or until the tops looked cracked and set. Sprinkle with cane sugar and flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store cookies in an airtight container for up to 7 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment