Gluten-Free Vegan Peanut Butter Cookies
User Reviews
5
Gluten-Free Vegan Peanut Butter Cookies
Description
Gluten-Free Vegan Peanut Butter Cookies rely on smooth peanut butter, maple syrup, and coconut sugar to create a tender, slightly chewy cookie without eggs or butter. The use of gluten-free flour blend or fine oat flour with baking soda helps the cookies rise gently and maintain structure. Pressing a fork in a criss-cross pattern before baking both flattens and adds a traditional peanut butter cookie appearance. Baked at 375°F for about 10 to 12 minutes, these cookies are soft when removed and firm up slightly as they cool, retaining a pleasant texture. They make a practical snack or dessert for those avoiding gluten and animal products.
The simple mix of ingredients ensures an approachable preparation, inviting homemade variations on sugar or flour types if desired. The mild flavors and soft crumb allow these cookies to pair well with beverages or be included in lunchboxes.
Storing them in an airtight container keeps them fresh for several days at room temperature or up to a week in the refrigerator. Both baked cookies and shaped but unbaked dough balls freeze well, allowing convenient preparation ahead of time. Baking from frozen dough requires a slightly longer baking time to achieve the ideal texture. This flexibility supports easy, on-demand servings without quality loss.
Ingredients
- ½ cup peanut butter If using salted peanut butter omit the salt listed below, unsalted, natural, creamy
- ¼ cup pure maple syrup
- ¼ cup coconut sugar Sub brown sugar or cane sugar, if desired, quantity plus 2 teaspoons, divided
- 1 teaspoon vanilla extract
- ½ cup gluten-free flour blend If not using a scale, whisk flour before measuring. Then spoon into measuring cup and level off the top, 1:1 blend, 70 g; or ⅔ cup fine oat flour (60 g
- ½ teaspoon baking soda
- ⅛ teaspoon salt Omit if using salted peanut butter, fine sea salt
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 cookies in an airtight container at room temperature for a few days or refrigerate for up to one week to maintain freshness.
- Freeze baked cookies well wrapped to prevent freezer burn and thaw before serving.
- Freeze unbaked cookie dough balls on a tray before transferring to a sealed container; bake from frozen with an extra 1 to 2 minutes added to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3.5g | 7% |
| Fat | 5.5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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