Mimi's Organic Eats » Cookie Recipes » Vegan Gluten Free Chocolate Peanut Butter Cookies

Vegan Gluten Free Chocolate Peanut Butter Cookies

Soft, chewy, and free of eggs, dairy, and gluten! These Vegan Gluten Free Chocolate Peanut Butter Cookies will satisfy your sweet tooth while being free of allergens.

If you’re looking for more vegan and gluten free sweets then check out some of my other favorites like Sea Salt Dark Chocolate Cashew Clusters, Vegan Snickers Bars, or my Puppy Chow Candy Clusters.

vegan gluten free chocolate peanut butter cookies

Why You'll Love This Recipe

Soft & Chewy: This recipe for Vegan Gluten Free Chocolate Peanut Butter Cookies makes an incredibly soft and chewy cookie! Using peanut butter always helps cookies be really soft and chewy.

Naturally Gluten Free: This recipe is naturally gluten free, meaning I use naturally gluten free flour versus using a gluten free flour blend that you’d buy. In this recipe, I use almond flour combined with coconut flour for an incredibly soft and chewy texture that is not gooey or gummy, like some gluten free flours can be.

Vegan or Not: This recipe uses vegan butter and coconut milk, but if you are not vegan and want to make this with real butter and cow’s milk you can easily make those swaps! Sometimes you just need gluten free and eggless, so using real butter and dairy would be totally fine in this recipe. I’ve tested this both ways and both make a delicious cookie!

vegan gluten free chocolate peanut butter cookies

Ingredients for Vegan Gluten Free Chocolate Peanut Butter Cookies

Miyoko's Organic Vegan Butter with Sea Salt

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Real Coco Organic Coconut Milk

Food to Live Organic Almond Flour

NuNaturals Organic Dutch Cocoa Powder

Food to Live Organic Coconut Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Wholesome Organic Cane Sugar

vegan gluten free chocolate peanut butter cookies

Tools Needed

Digital Food Scale

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)

vegan gluten free chocolate peanut butter cookies

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How to Make Vegan Gluten Free Chocolate Peanut Butter Cookies

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla extract. Mix on low until there are no butter chunks.

Add in the coconut milk, peanut butter, almond flour, cocoa powder, coconut flour, baking powder, and sea salt in that order. Mix on low until combined.

Step 3

In a small dish, add the cane sugar.

Using your hands, from the dough into 20 balls and roll in the cane sugar. Place on the prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.

Step 4

Bake for 13 to 15 minutes or until the cookies look set and dry on the edges. Allow the cookies to cool completely on the baking sheets. (Be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

vegan gluten free chocolate peanut butter cookies

FAQ's

Can I use regular butter?

Yes! If you’d like to use regular butter you can use that in place of vegan butter.

Can I use almond butter in place of peanut butter?

Yes, if you want to swap out the peanut butter for almond butter, cashew butter, oat butter – any other kind of butter will work!

Can I use another kind of milk?

Absolutely! You can use any kind of milk you like – coconut, cow’s, almond, oat, pistachio, even chocolate milk will work (and be delicious!).

How should I store these cookies?

These cookies are soft and chewy so they need to be stored in an airtight container. That means a Tupperware or zip bag.

vegan gluten free chocolate peanut butter cookies

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

vegan gluten free chocolate peanut butter cookies

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vegan gluten free chocolate peanut butter cookies

Vegan Gluten Free Chocolate Peanut Butter Cookies

Mimi Council
Soft, chewy, and rich with chocolate, peanut butter, and a generous dusting of sugar. These easy cookies are free of top allergens and are insanely delicious!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 20 cookies
Calories 170 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla extract. Mix on low until there are no butter chunks.
  • Add in the coconut milk, peanut butter, almond flour, cocoa powder, coconut flour, baking powder, and sea salt in that order. Mix on low until combined.
  • In a small dish, add the cane sugar.
  • Using your hands, from the dough into 20 balls and roll in the cane sugar. Place on the prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.
  • Bake for 13 to 15 minutes or until the cookies look set and dry on the edges. Allow the cookies to cool completely on the baking sheets.
  • Store in an airtight container for up to 7 days.

Notes

High Altitude — Bake at 375°F for 12 to 14 minutes or until the cookies look set and dry on the edges.

Nutrition

Calories: 170kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 169mgPotassium: 100mgFiber: 2gSugar: 11gVitamin A: 216IUVitamin C: 0.03mgCalcium: 44mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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!

woman sharing cookies with pug in kitchen

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If you liked this post, it would be amazing if you left a rating and comment below! Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too!

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