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, Strawberry Chocolate Bars, Chocolate Covered Raisin Clusters, or Vegan Raspberry Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Vegan Gluten Free Chocolate Peanut Butter Cookies
- Ready In: 30 minutes
- Makes: 20 cookies
- Main Ingredients: vegan butter, light brown sugar, almond flour, Dutch cocoa powder
- Flavor Profile: rich chocolate with peanut butter
- Dietary Info: vegan, gluten free, eggless
- Difficulty: Easy!
- Why You’ll Love It: soft and chewy chocolate peanut butter cookies with a sparkly top
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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 create soft and chewy cookies.
- Naturally Gluten Free: This recipe for chocolate peanut butter cookies 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!
While I'm not vegan or gluten free, I became an expert in vegan and gluten free baking when I owned my bakery as we were very inclusive and offered a menu of vegan and gluten free options too! This cookie uses my favorite flour mix (coconut and almond flour) for the best texture without using a gluten free flour blend that contains gums!
Enjoy these cookies with a vegan drink like Coconut Hot Chocolate, Vegan Blueberry Milkshake, Creamy Vegan Chocolate Smoothie With Almond Butter, or Iced Blueberry Latte.
And, if you are looking for more vegan and gluten free recipes like Salted Almond Dark Chocolate Bars, Vegan Dark Chocolate Mini Peanut Butter Cups, Puppy Chow Candy Clusters, Homemade Crunch Bars or Vegan Chocolate Peanut Butter Ice Cream Bars.
Ingredients
- Vegan Butter: I use Miyoko's Organic Vegan Butter. You can also use vegetable shortening if you prefer.
- Light Brown Sugar: I'm using my homemade light brown sugar, but store bought also works.
- Coconut Milk: I'm using organic coconut milk in place of eggs. You can also use almond milk or oat milk, but I think coconut milk is best as it's very thick and creamy where oat milk or nut milks can be more watery.
- Dutch Cocoa Powder: You'll need organic Dutch cocoa powder, be sure it's sifted.
- Coconut Flour: I love mixing organic coconut flour with almond flour for a gluten free flour blend that's perfect for cookies and has no gums in it!
- Baking Powder: I'm using baking powder because there's Dutch cocoa powder in these cookies. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Cane Sugar: You'll need organic cane sugar to roll the cookies in. This is optional, but it's what gives these a great texture and beautiful presentation.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- If you want to use regular butter and milk, you can do that as well for just eggless cookies if you are not vegan.
- These cookies don't spread much because of the mix of almond flour and coconut flour, so the size you make the cookie dough balls are about the size the cookies will come out.
- Rolling these in cane sugar is optional, but it gives these a really nice texture!
- Be sure to store in an airtight container to these stay fresh.
- You can freeze these cookies in an airtight container for up to 3 months too.
- High Altitude — Bake at 375°F for 12 to 14 minutes or until the cookies look set and dry on the edges.
How to Make Vegan Gluten Free Chocolate Peanut Butter Cookies
- 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 peanut butter and coconut milk.
- Next, add the 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. (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
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.
More Chocolate Peanut Butter Recipes
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Vegan Gluten Free Chocolate Peanut Butter Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
Ingredients
- 113 grams vegan butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 170 grams peanut butter
- ¼ cup coconut milk
- 113 grams almond flour
- 43 grams Dutch cocoa powder (sifted)
- 28 grams coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon 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 peanut butter, coconut milk, 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.
Video
Notes
- Always weigh ingredients for the best results.
- If you want to use regular butter and milk, you can do that as well for just eggless cookies if you are not vegan.
- These cookies don't spread much because of the mix of almond flour and coconut flour, so the size you make the cookie dough balls are about the size the cookies will come out.
- Rolling these in cane sugar is optional, but it gives these a really nice texture!
- Be sure to store in an airtight container to these stay fresh.
- You can freeze these cookies in an airtight container for up to 3 months too.
- High Altitude — Bake at 375°F for 12 to 14 minutes or until the cookies look set and dry on the edges.
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!