Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl!
Is there a better combination than EASY and HEALTHY and COOKIE?
Yes there is. Because that sentence is missing the words PEANUT BUTTER – a very important, very delicious detail.
I went through three and half jars of peanut butter and five test batches to get these cookies just right. And friends, it was all so very worth it. They are buttery and rich, sweet but not too sweet, soft with those golden edges every cookie deserves, generously salted with a little pinch of cinnamon (try it), and nothing short of peanut butter heaven.
I tried a few different types of flour and sweetener, but here is the combination of ingredients I landed on:
- Peanut butter. Obviously. I used a creamy unsalted kind, made with just roasted peanuts.
- Oat flour. But not too much, don’t ruin the butteriness. If you want to make them grain-free, tapioca flour (same as starch) works too.
- Coconut sugar. I tried maple syrup too, but coconut sugar yielded a much more rich and moist cookie.
- Vanilla extract.
- Baking powder. We want em soft and fluffy.
- Cinnamon. It’s optional, but I really love the flavor combined with PB.
- Salt. I like them pretty salty, but use a little less if your peanut butter is already salted.
You guys voted for soft and chewy, so I hope these Easy Vegan Peanut Butter Cookies are everything you were dreaming of!
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Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl!
Ingredients
- 1 cup (250g) peanut butter
- 1/2 cup (70g) coconut sugar
- 1/2 cup (60g) oat flour*
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1/2 tsp salt (1/4 tsp if your peanut butter is salted)
Instructions
- Preheat the oven to 350ºF.
- Combine all the ingredients in a bowl and mix.
- Roll the dough into 12 balls, arrange on a lined baking sheet, press flat with a fork.
- Bake for 15 minutes at 350ºF or until golden brown on the edges.
- Remove from the oven and allow to cool for at least 15 minutes before removing from the pan (they will be very delicate when hot).
- Enjoy! Keep leftovers in the fridge or freeze for longer storage.
Notes
*For a grain-free option, you can use tapioca flour/starch instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
Keywords: healthy, gluten-free, dairy free, dessert, baking, snack
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Oat is not gluten-free it does contain gluten protein !
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As I understand it, the gluten in oats is just from cross contamination. But you can buy certified gluten-free oats😊
Yep! Lots of gluten free options for oats these days. I happily use the certified GF oats from Bob’s Red Mill and grind them at home. They use a dedicated GF facility and test in a lab to ensure their GF status.
Oh these look FABULOUS! Thank you! Can’t wait to try them!
YAY!! Hope you love them, let me know what you think Maggie🤗
Can we use almond butter instead of peanut butter ?
Sure, that will be delicious too!
Planning to use almond butter made from scratch at home.do you think will it works properly with the consistency ?
Hmm it’s usually quite a bit thicker when homemade, so I’d do 3/4 cup homemade almond butter mixed with 1/4 cup coconut oil to recreate the storebought nut butter texture!
ok, so I’ve been the ONLY one who voted for thin and crispy!!!! Any sub in flour to get the crispy texture I love?
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Haha try this recipe instead perhaps: https://www.feastingonfruit.com/crispy-chocolate-chip-cookies/
thank you! 🙂
These look delicious! Thanks for sharing!
Thanks for checking them out, Kristi!
In Australia our Gluten indicators are much higher and therefor no oats are considered GF. However, an alternative is quinoa flakes (ground into flour) or rice flour. I use both of these to replace oats.
Good to know! Yes I imagine quinoa would work well here too 🙂
Hi Natalie,
Does the peanut butter you use have added oil? I used freshly ground peanut butter (no added oil or salt) and the dough was very crumbly.
No it does not, just roasted peanuts, but it’s from a jar not freshly ground (which I think gives the oils some time to come out…idk really) so it’s quite runny as you can see in the video. The freshly ground stuff would be too thick here, but you could try thinning it out with coconut oil or adding less flour!
Natalie these were amazing!! This was the first of your recipes that I’ve made and I can’t wait to try more! Thank you!
★★★★★
YAY!! I am so so happy you liked them Brittany, can’t wait to hear what you try next😊
My husband just found a monk fruit sweetener for me that is advertised as a “classic white sugar replacement.” Do you think that would work as a substitute for coconut sugar? Love love love your recipes!
I think I know the stuff you’re talking about, and yes it’s great for flavor and should work well here! It doesn’t have quite the same moisture content as coconut sugar, so they may be a little more dry. These cookies are really buttery to begin with so shouldn’t be an issue here, but just for future knowledge when using the monk fruit😊
Ah! The taste was there, but the shape/texture/glue wasn’t there! They were cooked just as you said to do, but I did forget to flatten them out. Also, I added 1/4 extra oat flour because the dough itself was so wet, it didn’t stay in a “ball” form whatsoever on the pan. So after baking, and adding extra time to stay in a solid shape/cook they fall apart to be crumbles when bit into. What gives? So sad. The taste is delicious though!
How long can i store them in the fridge and on the counter?
Fridge will last longer and is what I always recommend. But on the counter 3-4 days, in the fridge easily a week, and they actually freeze quite well too!