Some people prefer a classic chocolate chip cookie, but I'm Team Peanut Butter Cookie all the way. I could easily eat a full dozen of these vegan and gluten free peanut butter cookies in one go. They're that good!
My sweet tooth isn't as big as it used to be, but if you put either ice cream or a tray of freshly baked cookies in front of me, they won't be around for long. I don't think I need to convince anyone how good cookies are, but here's why you should make these.
- If you're gluten free and/or vegan (which I'm assuming you are, since you clicked on this recipe), these are just as good as any traditional peanut butter cookie you've ever tried.
- You can dip or drizzle these in chocolate. Seriously, who could say no to that?
- Do you really need more convincing?
We're slowly but surely working our way through all of our favorite cookie recipes to make them gluten free and vegan. We've already nailed classic Oatmeal Chocolate Chip and Sugar Cookies, as well as a few less common ones, like Linzers, Samoa cookies and Chocolate Cherry Macadamia.
Being the peanut butter-obsessed freak that I am, these have been at the top of my to-do list for a while.
They're soft, chewy, and packed with both peanut butter and chopped peanuts for extra texture. The best part: you can make an extra large batch and freeze them so you can satisfy your cookie cravings at any time!
Instructions
For the most part, these cookies are incredibly easy to make. Mix up the dry ingredients, mix up the wet ingredients, then slowly incorporate and bake.
But since gluten free/vegan baking can differ significantly from regular baking, we're answering some FAQ's below.
Do I need to chill the dough?
Short answer: no. But if you want to, sure. Some people prefer chilling cookie dough for about 30 minutes before scooping. But it's really not necessary for this recipe!
The cookies actually won't spread much on their own in the oven, so we suggest using a fork to flatten the cookie before baking. Use a fork with long tines and create a criss-cross pattern. If the dough is sticking to the fork, try greasing it with a bit of oil.
You can also use the flat bottom of a jar or a measuring cup. We like the criss-cross pattern of the fork, but a flat cookie works, too!
Recipe/ingredient notes
- Xanthan gum: you'll see this listed in the ingredients. It's optional, but encouraged if you have some on hand. Most gluten free flour blends already contain xanthan, but we've found that a little extra helps improve the texture of gluten free and vegan baked goods. You should be able to find it at a natural grocery store like Whole Foods.
- Chopped peanuts: optional if you like a bit of texture. If you prefer a more classic peanut butter cookie, leave 'em out.
- Almond flour: almond flour? In peanut butter cookies? I know, sounds weird. But almond flour helps bring a bit more moisture back into the cookie, which can be lacking in gluten free/vegan baked goods. And don't worry, it still tastes predominately like peanut butter.
- Dark chocolate drizzle: If you're a peanut butter cookie purist, skip this step. But if you're extra indulgent (like me), melt some vegan dark chocolate and dip or drizzle your freshly baked cookies. Top with more chopped peanuts. SO. GOOD.
How to store and freeze
Store freshly baked, cooled cookies in an airtight container for up to a week. Throw in a slice of bread (gluten free or regular) to keep the cookies moist. The cookies will absorb the bread's moisture, so although the bread will dry up, the cookies won't.
Sounds crazy, I know. But google something like "bread to keep cookies moist" and read up on it. It really works!
Alternatively, store the cookies in an airtight container in the freezer for months. To avoid freezer burn, we suggest using a vacuum sealer, like this one from FoodSaver. It really makes a difference!
You can also freeze the dough and bake at a later date.
To do so, freeze pre-portioned cookie dough on a sheet pan, then transfer to an airtight container. When ready to bake, simply remove a ball of dough and bake as usual! It may take an extra minute or two to bake, but it works like a charm.
More of our favorite peanut butter dessert recipes
If you love peanut butter as much as I do, here are a few more recipes to try:
- Easy Vegan Peanut Butter Cups
- Vegan Peanut Butter Mousse Tart
- Peanut Butter Chocolate Chip Banana Bread (GF, vegan)
- Vegan Chocolate Peanut Butter Pretzel Tart
- Vegan Chocolate Peanut Butter Rice Krispies
What cookie recipe should we try next? Currently thinking either snickerdoodles or a classic chocolate chip, but we're always open to your suggestions.
Speaking of...if you make these vegan and gluten free peanut butter cookies, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print
Vegan Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 dozen 1x
Description
These delicious peanut butter cookies are both gluten free and vegan!
Ingredients
- ¼ cup vegan butter, softened at room temperature
- 1 cup brown sugar
- ⅓ cup maple syrup
- 1 tbsp vanilla extract
- 1 cup smooth peanut butter
- ½ cup nondairy milk (we used almond or cashew)
- 1 ½ cups gluten free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp xanthan gum (optional)
- ½ tsp salt
- ⅓ cup finely chopped peanuts(optional)
- 4 oz melted dark chocolate (optional)
Instructions
- Preheat oven to 350˚F.
- In a large bowl, stir together gluten free flour, almond flour, baking powder, baking soda, xanthan, and salt.
- In a separate mixing bowl, use a stand mixer or electric hand mixer to beat butter, peanut butter, brown sugar, maple syrup, and vanilla until smooth and creamy.
- Slowly incorporate dry ingredients. Once well incorporated, slowly stream in nondairy milk and continue mixing until incorporated. Optional: stir in chopped peanuts.
- Use a cookie scoop to portion onto parchment paper lined baking sheet. Use a fork (or a measuring cup) to flatten cookies in a criss-cross pattern.
- Bake for 11-13 minutes, then remove from oven and let cool slightly before transferring to cooling rack. When completely cooled, dip or drizzle some in dark chocolate and top with more crushed peanuts (optional). Store in airtight container for up to a week, or freeze for up to 6 months.
Notes
We used unsweetened peanut butter, so note that if you use a sweetened version, these will be much sweeter.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: vegan peanut butter cookies
Amanda
What is something that can be substituted for the almond flour? Regular gluten free all purpose in the same amount?
Lexi
Hey! Yes, regular GF flour or oat flour should work fine as a substitute. We just use almond flour because it adds more moisture which is sometimes needed without the egg. Thanks and hope you enjoy!