These Gluten-Free Vegan Peanut Butter Cookies are soft, chewy and packed with peanut butter! They are simple to make and the dough requires no chilling.
Who doesn't love a peanut butter dessert? I know I do, and my recipes reflect that. I have so many peanut butter centric recipes like Gluten-Free Peanut Butter Blondies, and No-Bake Cookie Dough Bites and even Chocolate Covered Dates that are stuffed with peanut butter.
But, I thought it was time to add some Gluten-Free Vegan Peanut Butter Cookies to the recipe book! And this recipe really knocks it out of the park. They have a crisp edge and soft and chewy interior and are absolutely packed with peanut butter flavor. Plus, they are so simple to make!
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Why You'll Love This Recipe
- This recipe uses 9 simple ingredients and is so easy to make!
- And the dough requires no chill time which is a huge plus.
- These Peanut Butter Cookies are gluten-free and vegan, so anyone can enjoy them!
- The cookies bake up super chewy with a crisp edge.
- And most importantly, they are absolutely delicious!
Ingredients
Gluten-Free Flour: I recommend King Arthur Measure for Measure Flour for this recipe. Its neutral in flavor and is dairy-free and nut-free, too! And it already contains xanthan gum, so you don't need to add it separately. I love to use this flour in my Vegan Gluten-Free Oatmeal Cookies and Vegan Gluten-Free Chocolate Crinkle Cookies too!
Natural Creamy Peanut Butter: Be sure to use a natural peanut butter for these Vegan Gluten-Free Peanut Butter Cookies- the kind you have to stir! My favorite is Teddie Creamy Peanut Butter.
Vegan Butter: I used Country Crock Plant Butter for this recipe. Use what you like, but make sure it is a butter that comes in stick form, not in a plastic tub!
Brown Sugar: Brown sugar keeps these cookies soft and moist and have them a rich, warm flavor.
Roasted Peanuts: I like to top the cookies with a sprinkle of roasted peanuts, but this is optional!
Variations
If you want Gluten-Free Peanut Butter Chocolate Chip Cookies, add ¾ cup chocolate chips to the cookie dough right before scooping!
Instructions
Step 1. In a large mixing bowl using a hand mixer, cream the vegan butter and brown sugar until smooth and creamy.
Then, add peanut butter and mix on low until just combined.
Step 2. Next, add non-dairy milk and vanilla and mix to combine.
Step 3.Now, add King Arthur Measure for Measure Gluten-Free Flour, baking soda and salt and mix to form the cookie dough.
Step 4. Scoop the cookie dough onto two lined baking sheets. You should get about 8 cookie dough balls per baking sheet. Use a fork to gently press a cross-hatch pattern onto the cookie dough, then top them with chopped peanuts.
Bake the Vegan Gluten-Free Peanut Butter Cookies, one tray at a time in a 350* F oven for 13-15 minutes. They should be golden brown around the edges.
Recipe FAQs
Place the cookies into an airtight container and freeze. The texture of gluten-free baked goods degrades quickly, so freezing is the best way to keep them tasting fresh.
I love King Arthur's Measure for Measure Gluten-Free Flour. It is neutral in flavor and is dairy-free and nut-free, too!
If your gluten-free flour has xanthan in it, do not add additional xanthan gum. Your cookies will come out gummy.
Expert Recipe Tips
When you press the cross-hatch pattern into the gluten-free vegan peanut butter cookie dough with a fork, don't press the dough down too much! The dough balls should still be about an inch tall.
If you don't use King Arthur Measure for Measure Gluten-Free Flour, be sure to use a cup-for-cup style blend that contains xanthan gum. If your blend doesn't contain xanthan gum with recipe will not work!
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📖 Recipe
Gluten-Free Vegan Peanut Butter Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Natural Creamy Peanut Butter
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ¼ Cup King Arthur Measure for Measure Gluten-Free Flour See Note!
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¼ Cup Roasted Unsalted Peanuts, chopped Optional
Instructions
- Preheat oven to 350* F. Line two baking sheets with parchment paper.
- In a large mixing bowl using a hand mixer, cream vegan butter and brown sugar until smooth and creamy. Then, add the peanut butter and mix to combine.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed, ½ Cup Natural Creamy Peanut Butter
- Add non-dairy milk and vanilla and mix on low to combine.¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add King Arthur Measure for Measure Gluten-Free Flour, baking soda and salt and mix on low to form the cookie dough.1 ¼ Cup King Arthur Measure for Measure Gluten-Free Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Use a 3 tablespoon cookie scoop to scoop about 8 cookie dough balls onto each baking sheet. Then, use a fork to gently press a cross-hatch patter into the top of the cookie dough. The dough balls should still be about 1 inch tall.
- Top each cookie with a sprinkle of chopped peanuts, if using, then bake one tray at a time in a 350* F oven for 13-15 minutes. The cookies should be golden brown at the edges.¼ Cup Roasted Unsalted Peanuts, chopped
- Allow the cookies to cool on the baking sheets for 10 minutes before tranfering them to a wire cooling rack to cool completely.
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