Vegan Gluten Free Chocolate Peanut Butter Cookies
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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.
Table of Contents
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!
Ingredients
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
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)
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Step by Step Instructions
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).
FAQ's
Yes! If you’d like to use regular butter you can use that in place of vegan 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!
Absolutely! You can use any kind of milk you like – coconut, cow’s, almond, oat, pistachio, even chocolate milk will work (and be delicious!).
These cookies are soft and chewy so they need to be stored in an airtight container. That means a Tupperware or zip bag.
Craving More?
Vegan Gluten Free Chocolate Peanut Butter Cookies
Ingredients
- 113 grams vegan butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 170 grams peanut butter
- 113 grams almond flour
- 43 grams Dutch cocoa powder (sifted)
- 28 grams coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspo fine sea salt
- 28 grams cane sugar (for rolling)
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
Nutrition
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I blew it with these cookies. I’m used to baking cookies longer at altitude, so I baked them close to 16 min and burnt the bottoms a little. They are still delicious but I’m hoping my husband eats them all quickly so I can have a re do!
Haha, love an honest baking mistake! Happens to me all the time! Baking at high altitude is always shorter though for everything, so just remember that for round two!