Easy Vegan Gluten Free Peanut Butter Cookies
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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 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
Peanut butter cookies were one of my first loves. Every once in a great while, my mom would let us get a massive peanut butter cookie from the grocery store bakery as we shopped. They were soft, chewy, and were the only sweet and salty cookies I remember eating as a child and I was obsessed. Ever since, every peanut butter cookie I have made has been compared to them.
And, this recipe for easy Vegan and Gluten Free Peanut Butter Cookies is a dairy free and gluten free version of my classic peanut butter cookies that were modeled after this bake shop classic. These soft and chewy cookies are made without dairy or gluten and I top them with a flaky sea salt for the best sweet and salty cookies made with nostalgic peanut butter!
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
- Vegan Butter: I use Miyoko's Organic Vegan Butter, you can also use vegetable shortening if you prefer. And, if you aren't vegan, you can use regular butter too. This recipe is super flexible and I've tested all three ways!
- Cane Sugar: I use organic cane sugar.
- Dark Brown Sugar: The trick to the best peanut butter cookies is using dark brown sugar, which gives them a richer flavor and darker color.
- Vanilla Extract: My favorite is Simply Organic.
- Peanut Butter: Make sure to use an organic creamy peanut butter. My favorite is Costco, I think it has the absolute best flavor!
- Coconut Milk: I use organic coconut milk as it provides great fat and flavor in these cookies and is one of my favorite egg replacers for cookies!
- Almond Flour: I use organic almond flour combined with organic coconut flour for the best gluten free flour blend without any gums!
- Coconut Flour: Find my favorite organic coconut flour here.
- Baking Soda: I use baking soda because these are cookies with an acid. For more info on leavening agents, check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Make sure to use a fine sea salt for inside the dough cookie.
- Flaky Sea Salt: I top these with flaky sea salt, but that is totally optional. But, you know I'm obsessed with sweet and salty cookies!
Tools Needed
- Scale: I always recommend using a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use prefer to use nontoxic parchment paper for ease, plus I think cookies bake best with it!
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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
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