Vegan Gluten-Free Peanut Butter Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Treat yourself to the most delicious vegan gluten-free peanut butter cookies ever – perfectly sweet and chewy! My easy recipe takes just 20 minutes of your time, offering a quick way to satisfy your sweet tooth. With only 5 simple ingredients, they’re a healthier dessert option compared to store-bought cookies and are loved by kids and adults alike. Plus, they are even grain-free and refined sugar free!
Cookies are a staple in our household, and with my hectic schedule, I rely on easy, foolproof recipes. This gf vegan peanut butter cookie recipe is a go-to that I can whip up anytime, and the whole family devours them!
Often I notice that gluten-free or grain-free desserts include less-ideal ingredients like processed oils, natural flavors, and lots of sugar.
Which is why I wanted to make these cookies with only wholesome ingredients like peanut butter, maple syrup, and almond flour.
I like having this tasty cookie recipe on hand, knowing it can accommodate many dietary needs for parties and family gatherings. Of course, I always make sure there are no peanut allergies in the group beforehand! (See my nut-free variation later in this post.)
They are a dessert I can feel good about indulging in, and I don’t even mind if my kids have these as part of their afternoon snack! And if you like this recipe, be sure to also check out my vegan gluten free sugar cookies or my vegan gluten free oatmeal raisin cookies which are also healthy-ish and taste amazing! Who says cookies can’t be eaten any time of day?!
👩🏽🍳 Why I Love This Recipe
I love everything about my easy vegan peanut butter cookies. They are baked to perfection – slightly crisp on the outside and soft and chewy in the middle. Every bite has an amazing balance of salty and sweet. It’s hard to not just eat the whole batch myself!
Since they only require about 7 minutes of prep time, I’ve found myself making them at all different times of day. They are great for a little something sweet with a touch of protein in the morning, as an afternoon snack, or for a classic post-dinner dessert!
I also really love that I can involve my kids in the baking process. Some baked goods are more complicated to make, but these cookies are straightforward and kid-friendly.
I can easily measure out the ingredients and place them in prep bowls so that my little ones can mix everything up, roll the dough into balls, and bake for just 13 minutes.
If you have been on the search for low sugar desserts, my healthy gluten-free peanut butter cookies will quickly rise to the top of your list! They are customizable, flavorful, and contain 6 grams of protein per serving. Ideal for anyone looking for a healthier version of a classic peanut butter cookie that’s easy to make and tastes amazing!
🥘 Ingredients
My recipe uses just 6 ingredients, all of which can be found in your pantry or at the grocery store! Here’s what you need:
Almond Flour: While these may not be flourless vegan peanut butter cookies, they are gluten-free! For a crispier cookie, I recommend substituting oat flour for some of the almond flour which worked well when I tested it out. I haven’t tried this with a gluten-free flour blend but theoretically that could work too.
Peanut Butter: You can use either crunchy or smooth peanut butter for these — I love the added texture of the crunchy! For the healthiest option, use peanut butter with just peanuts in it (no other added ingredients).
Maple Syrup: For a touch of sweetness I use pure maple syrup! I wanted to keep these gf vegan peanut butter cookies free of refined sugar. Coconut sugar or agave would also work, but would change the texture of the cookie slightly.
Baking Soda: To help these vegan cookies spread and get the best texture, you need a leavening agent like baking soda!
Sea Salt: No cookie is complete without a dash of salt to enhance all the flavors. If the peanut you chose already has salt, add to taste as you likely won’t need as much.
My vegan gf peanut butter cookies are just TOO EASY to make, with minimal dishes! Follow along with my step-by-step instructions below:
Preheat Oven & Combine Dry Ingredients: First, I preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Line a baking sheet with parchment paper. Then, I put flour, baking soda, and salt in a mixing bowl, whisking well to remove clumps and combine.
Add Wet Ingredients: Next, I make a well in the middle and add peanut butter and maple syrup. I stir to get everything mixed well.
Form Balls & Flatten: Now, I form the dough into balls and put on a parchment lined cookie sheet. Using a fork, I make a criss cross pattern on the top of the dough to press down the balls.
Bake: Finally, I bake the cookies for 13 minutes, or until they are just beginning to brown on the edges. Once they have been removed from the oven, transfer them to a cooling rack. They cook more as they cool so do not over-bake them.
💭 Expert Tips
My #1 Secret Tip for making my healthy vegan peanut butter cookies recipe is to weigh your ingredients for the very best results.
For the best texture you need accuracy with the flour and ratios of other ingredients, which is why I include weights in my recipe card at the end of this post. Baked goods are always best when made with precision. This just requires you to have a kitchen scale, and there are some affordable options online!
If you really prefer to measure or do not have a scale handy, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights, so it will best reflect the amount of flour I used.
Regardless, these gluten free vegan peanut butter cookies will taste amazing, but I find texture to be equally important!
Other Tips To Keep In Mind:
- Easy Clean Up: I like to use parchment paper to line my cookie sheet for easy removal of cookies. Parchment also helps crisp the cookie for that perfect outer texture.
- Flatten Cookies: To crosshatch the cookies, I use a fork to gently press the balls of dough down in one direction. Then, I lift up and angle the fork the other way and press down again to create a criss cross pattern. This helps the cookies bake evenly, and I like the design it creates too.
- Adjust As Needed: Make sure the peanut butter you use isn’t too dry. If it is, I have tried adding in some oil to make it creamier and it works well!
- Choose The Right Peanut Butter: To keep this recipe healthy, I always stick with a peanut butter that has no added sugar or oils, but that still stirs well and isn’t too dry. A peanut butter that has added oils or is too dry will affect the texture of the batter and will throw off the nutritional facts.
📖 Variations
My peanut butter cookies are vegan and gluten-free already, but I did throw in two more dietary options below. You can also easily switch up the flavor or nutrients of my cookies with some simple swaps and additions! Here are my favorite variations:
Nut-Free Option: While peanut butter is the main ingredient in my recipe, it can work with other nut and seed butters. For a nut-free option, use sunflower seed butter. It has a very similar consistency to peanut butter, equally creamy and delicious!
Other Nuts: Sometimes I’ll make almond butter or cashew butter cookies by using either as a 1:1 swap for the peanut butter!
Flourless Option: These cookies are gluten-free and grain free, but I know some of you might be trying to avoid all types of flour altogether. Making flourless and eggless peanut butter cookies is doable, but the texture will change. Swap the almond flour for an additional ½ cup of peanut butter. I can’t guarantee these will be absolutely perfect, but they will taste so good!
Chocolate Chip PB Cookies: PB cookies with dark chocolate chips in them remind me of Reese’s peanut butter cups! I prefer to use healthier, vegan friendly brands like Hu.
Blossom Cookies: This recipe can also be used to make blossom cookies! Instead of pressing down with a fork, roll the ball of dough in sugar and bake. Once removed from the oven, top with a vegan chocolate chunk or Hershey’s kiss (if not vegan).
Protein Boost: While peanut butter offers a good source of protein for these cookies, I like to occasionally add more to the mix. Try adding in hemp seeds, chia seeds, chopped walnuts, or sunflower seeds for a subtle crunch.
More Mix-Ins: Try adding in some shredded coconut, raisins, white chocolate chips, or unsweetened dried fruits.
🍽 Serving Suggestions
My vegan gluten-free peanut butter cookies recipe works great as a healthier dessert or snack! But if you’re like me, you might find it fun to make these cookies even more indulgent. Try out my most-loved pairings:
Ice Cream Scoop: Enhance the cookies with a generous dollop of ice cream over top! I love to do this when they are still a bit warm and gooey. Vanilla or chocolate ice cream pairs great with the peanut butter flavor, but I also love to pick from all of these dairy-free tofu ice cream flavors!
Warm Drinks: For an afternoon pick-me-up I pair these cookies with an oatmilk honey latte. For a cozy dessert they go great with my golden turmeric milk latte.
With Protein Snacks: Make a protein-rich spread! I love to enjoy these cookies with this protein hot chocolate, or as part of a crumbled topping over yogurt or smoothie bowls with this high protein low sugar granola.
🫙 Storage Instructions
If these non-dairy gluten-free peanut butter cookies don’t disappear immediately, you’ll want to make sure you store them properly to keep them fresh. Here’s how I store them:
Fridge: I store leftover cookies in an airtight container at room temperature for 2-3 days. I recommend avoiding refrigerating baked cookies as it will dry them out.
Freeze: You can also freeze these cookies! When I make a big batch, I seal some of them in a freezer safe airtight container and store them for up to three months. The raw dough can also be frozen. To do so, form the balls and place them in the freezer on a freezer safe dish for 15 minutes before transferring to the container for storage.
Reheat: If the cookies have been stored at room temperature, you don’t have to reheat them but my family prefers to warm them a little. If frozen, take out the ones you want to eat and let them defrost. Enjoy at room temp or heat in the microwave for 10-15 seconds.
❓Recipe FAQs
Do I need to flatten my peanut butter cookies before baking?
Yes! Peanut butter cookie dough is dense, so it needs to be flattened out in order for the cookies to bake evenly. An easy way to do this is using a fork to press them down in a criss cross style, which spreads them out in an even fashion. I also love the classic look it gives the cookies – it feels authentic and traditional!
Why are my cookies falling apart?
This could be due to a couple reasons. First, your dough could be too dry if your peanut butter doesn’t have enough oil; add a little bit of oil if this is the case. Second, you could be baking them too long. The cookies will continue to cook after they come out of the oven, so make sure to bake following my exact instructions.
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📋 Recipe Card
Vegan Gluten-Free Peanut Butter Cookies
My vegan gluten-free peanut butter cookies are so easy to make and only 5 ingredients. They are both grain free and done in under 30 minutes!
Servings: 12
Calories: 179kcal
Ingredients
- 1½ cups fine ground almond flour
- 1½ teaspoons baking soda
- ¼ teaspoon sea salt (see note)
- ½ cup creamy or crunchy peanut butter (see note)
- ½ cup maple syrup
Optional: For Crispier Cookies
- 2 tablespoons oat flour take out 2 tablespoons of the almond flour and sub with this oat flour
Instructions
- Preheat oven to 350 degrees F / 175 C.
- Put flour, baking soda, and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add peanut butter and maple syrup.
- Stir to get everything mixed well.
- Form into balls and put on a parchment lined cookie sheet.
- Using a fork, make a criss cross pattern on the top of the cookies as you press down the balls.
- Bake for 13 minutes. Until just beginning to brown on the edges. They cook more as they cool, if you overbake they will be dry.
Notes
- If your peanut butter is dry, you will not get cookies that spread as well. You could add a touch of oil to get it creamy.
- If your peanut butter has salt, you may not need as much.
Nutrition
Calories: 179kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 231mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g
These vegan peanut butter cookies were so delish!
Awesome, so happy to hear that you liked this recipe Paula!
What a delightful cookie! This was easy to make and the almond flour added such great texture. Definitely a keeper!
Yay! Thanks Angela!
Wow…what a delicious treat. Perfect as a time time snack and I made these to go in my little ones snack box today.
Awesome! That’s great to hear, thanks Lubna!
Healthy and delicious, love this recipe. thanks for this!
So glad you liked it!