Vegan Peanut Butter Cookies
Vegan Peanut Butter Cookies
These vegan gluten free peanut butter cookies are soft melt in your mouth pieces of deliciousness that will fit every craving for the classic cookies. Unlike some gluten-free cookies, they are not crunchy or grainy, so you will not miss the wheat. You will definitely love these vegan peanut butter cookies! Also try Vegan Chocolate Chip Cookies, Vegan Thumbprint Cookies, and Vegan Mexican Wedding Cookies.
The consistency of your dough will differ based on a lot of different factors. I used natural peanut butter, which can have varying thicknesses, and what type of flour will also affect your recipe.
However, these easy vegan peanut butter cookies are very forgiving, and you can just add a little extra milk or flour if the dough is not at the right consistency. It should be firm enough to form into a ball, but slightly crumbly; but also soft enough to not fall apart when handled.
How To Make Vegan Peanut Butter Cookies?
- Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat.
- Add all-purpose flour, oat flour, ground flaxseeds, baking powder, and salt to a mixing bowl and stir.
- In a separate mixing bowl, mix peanut butter and sugar with a handheld beater or whisk until fully combined. Add milk and vanilla, and continue mixing.
- Slowly add in dry ingredients. You may have to mix with a fork or your hand because the mixture will become crumbly.
- Form the mixture into a ball, and scoop out balls with a tablespoon. Roll until they’re smooth and place about 2 inches apart from each other on the baking sheets.
- Take a fork and lightly press until the balls are flattened, then once again perpendicularly to make the classic crisscross pattern.
- Bake for 10-15 minutes, until just slightly golden. They should still be slightly soft but will harden as they cool, so don’t remove them from the sheet until after about 10 minutes.
- Store in an airtight storage container for up to 5 days, so the cookies stay fresh.
Tips For Making Vegan Peanut Butter Cookies:
- You can use all gluten-free all-purpose flour instead of adding the oat flour. I find that I love the slightly chewy texture that oat flour gives cookies, but it’s not absolutely necessary.
- Make your own oat flour by putting oats in a blender until smooth. A food processor will also work but they will not be as smooth.
Are Oats Gluten Free?
Technically, yes. However, a lot of commercially produced oats become cross-contaminated, so I only buy oats that have a gluten-free label, such as Trader Joe’s or Bob’s Red Mill brands. More on oats and a gluten-free diet here.
Can You Freeze Homemade Cookies?
These egg-less peanut butter cookies are perfect for entertaining since you can bake them way ahead of time. To keep them fresh, cool them down completely, freeze on a baking sheet, then place in a freezer bag for up to 3 months.
When you’re ready to serve the cookies, let them defrost at room temperature, or warm up in the oven for 2-4 minutes.
Can You Freeze Cookie Dough?
This cookie dough is a great way to have fresh-baked cookies in under 20 minutes, any time you like.
Shape the cookies how you normally would and place them on a lined baking sheet. Freeze for 2 hours or until hard. Place in a freezer bag and keep for up to 3 months.
When you’re ready to serve your peanut butter cookies, just bake them for 3-5 minutes longer than normal.
Can Dogs Eat Peanut Butter Cookies?
Lots of dogs love peanut butter, and therefore will love a taste of these cookies. However, excess sugar is not good for them, so it’s important to not make it a habit or give them too much at once.
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Vegan Peanut Butter Cookies
Equipment
Ingredients
Dry Ingredients
- 1/2 cup all purpose gluten-free flour
- 1/2 cup oat flour
- 1 tablespoon ground golden flaxseeds
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
Wet Ingredients
- 1 cup creamy peanut butter
- 3/4 cup organic cane sugar
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat.
- Add all-purpose flour, oat flour, ground flaxseeds, baking powder, and salt to a mixing bowl and stir.
- In a separate mixing bowl, mix peanut butter and sugar with a handheld beater or whisk until fully combined. Add milk and vanilla, and continue mixing.
- Slowly add in dry ingredients. You may have to mix with a fork or your hand, because the mixture will become crumbly.
- Form the mixture into a ball, and scoop out balls with a tablespoon. Roll until they’re smooth and place about 2 inches apart from each other on the baking sheets.
- Take a fork and lightly press until the balls are flattened, then perpendicularly again to make the classic crisscross pattern.
- Bake for 10-15 minutes, until just slightly golden. They should still be slightly soft and will harden as they cool, so don’t remove them from the sheet until after about 10 minutes.
- Store in an airtight storage container for up to 5 days, so the cookies stay fresh.
