Gluten-Free Vegan Peanut Butter Cookies

Name: Gluten-Free Vegan Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 cookies
Ingredients: ½ cup unsalted natural peanut butter, creamy; ¼ cup pure maple syrup; ¼ cup coconut sugar plus 2 teaspoons, divided; 1 teaspoon vanilla extract; ½ cup gluten-free 1:1 flour blend (70 g) or ⅔ cup fine oat flour (60 g); ½ teaspoon baking soda; ⅛ teaspoon fine sea salt

User Reviews

5.0

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 cookies
Calories
100 kcal
Course
Dessert
Cuisine
American

Gluten-Free Vegan Peanut Butter Cookies

Finn Russell

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These healthier vegan peanut butter cookies are gluten-free, oil-free/WFPB, sweetened with maple syrup, and so easy to make! Choose from two flour options: oat flour or a GF 1:1 blend. Irresistibly sweet-and-salty and only 25 minutes to make a batch!

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Ingredients

Servings

½ cup unsalted natural peanut butter, creamy If using salted peanut butter omit the salt listed below.
¼ cup pure maple syrup
¼ cup coconut sugar plus 2 teaspoons, divided Sub brown sugar or cane sugar, if desired.
1 teaspoon vanilla extract
½ cup gluten-free 1:1 flour blend (70 g) or ⅔ cup fine oat flour (60 g) If not using a scale, whisk flour before measuring. Then spoon into measuring cup and level off the top.
½ teaspoon baking soda
⅛ teaspoon fine sea salt Omit if using salted peanut butter.

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Instructions

Preheat oven to 375 degrees F and line a large baking sheet with parchment.
In a large bowl, stir together the peanut butter, maple syrup, ¼ cup coconut sugar, and vanilla.
Add the flour, baking soda, and salt (if using), and stir until fully combined. Use a cookie scoop or a tablespoon to scoop 1.5 tablespoons of dough into your hand. Roll the dough between your palms to form a smooth ball, and place on cookie sheet about 3 inches apart.
Place the 2 teaspoons sugar in a small bowl. Use the underside of a fork to create a criss-cross pattern on top of one ball of dough, gently pressing down to flatten it into a cookie shape. Now dip the underside of the fork tines in coconut sugar (this will help it not stick to the dough). Repeat with the remaining cookies.
Bake 10 to 12 minutes. The cookies will be very soft when removed from the oven. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Store the cookies in a container at room temperature for several days or refrigerated for up to a week. Peanut butter cookies are freezer friendly. Wrap well to protect from freezer burn.
The unbaked cookie dough can be frozen, as well. Place rolled cookie dough balls on a baking sheet and freeze for about 30 minutes. Then transfer to an airtight container and freeze until ready to bake. Bake from frozen, adding 1 to 2 minutes to the bake time.