Vegan Gluten Free Chocolate Peanut Butter Cookies
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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, and the dry ingredients: 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
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you prefer to use a hand mixer, you can do that too.
- If you're not vegan, just use regular butter and milk for delicious soft and chewy eggless cookies.
- You can use a different nut butter in place of peanut butter. Almond, cashew, pistachio or walnut butters all work. You can tailor add ins differently, if you swap out the butter. If using cashew butter add in some chopped cashews. If using almond, add in some chopped almonds.
- If you want a sweet a salty cookie, skip the cane sugar roll on the tops of the cookies before baking and top these with flaky sea salt after coming out of the oven.
- 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.
- If you want to press the centers with a fork for the classic peanut butter design, you can totally do that!
- 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
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
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