Gluten-Free Vegan Peanut Butter Cookies
Add Preferred SourceI love sneaking warm Gluten-Free Vegan Peanut Butter Cookies right off the baking sheet. The edges are golden and slightly crisp while the centers stay soft and chewy. The peanut butter flavor is front and center, and those roasted peanut pieces add the perfect crunch. They’re naturally sweetened and absolutely delicious.
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I make them for bake sales, holiday cookie trays, potlucks, and when I need a quick dessert that comes together easily. They’re great for meal prepping since they store so well, and perfect for keto diets with the sugar substitute option. They stay soft at room temp in an airtight container for about a week, or you can freeze them for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gluten-Free Vegan Peanut Butter Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have warm cookies ready in under 30 minutes with this simple process.
Prep Your Oven and Baking Sheet
Pre-heat your oven to 325°F and line a sheet pan or baking tray with parchment paper or a non-stick surface. A silicone baking mat helps them bake evenly without burning the bottoms and makes cleanup easy.
Make Your Flax Egg
Mix the flaxseed meal with 2 tablespoons of water in a separate bowl and let it sit for 5 minutes until it becomes jelly-like. This acts as your egg replacer and helps bind everything together.
You can swap the water for vanilla almond milk or coconut milk for extra flavor. Use a small glass prep bowl for this step so you can see when it’s ready, and it’s easy to clean.
Combine the Wet Ingredients
Place the peanut butter, monk fruit (or sugar), coconut oil, vanilla extract, salt, baking powder, and your flaxseed egg in a large bowl. If you prefer a richer sweetness, swap the monk fruit for coconut sugar, brown sugar, or light brown sugar.
You can also use almond butter instead of peanut butter for a milder flavor. Stir everything together until it’s smooth and well combined.
Add the Almond Flour
Stir in the almond flour until you have a thick, cohesive dough. You can substitute oat flour, fine oat flour, or coconut flour (use half the amount since it’s more absorbent) for the almond flour.
It’ll be denser than regular cookie dough but still easy to work with. A silicone spatula helps you scrape down the sides and get everything incorporated without leaving bits stuck to the bowl.
Fold in the Peanuts
Add your chopped roasted peanuts and stir one more time until they’re evenly distributed throughout the dough. These add a crunchy texture in every bite and extra peanut flavor.
You can also fold in chocolate chips at this stage for an extra sweet touch.
Shape the Cookies
Roll the dough into 15-18 cookie dough balls by hand, then place them on your prepared baking sheet, leaving space between them, since they’ll spread slightly. I always use this cookie scoop to keep them uniform in size so they bake evenly and look professional.
Press each ball lightly with your fingers or the tines of a fork to flatten it into a round. The cookies will grow during baking, so you might need a second tray if you’re making the whole batch of 18.
Bake Until Golden
Bake them for 10 minutes for soft, chewy centers, or up to 15 minutes for crunchier, slightly crispy cookies with golden-brown edges. If you swap baking powder for baking soda, use half the amount and add a teaspoon of lemon juice or vinegar to activate it.
They’ll look slightly underdone when you first pull them out, but they’ll firm up as they cool.
Cool Completely
Let the baked cookies cool completely on the baking sheet or transfer them to a cooling rack after 5 minutes. They’re fragile when warm but become sturdy once cooled.
Serve Them Warm or at Room Temperature
You can enjoy these cookies straight from the oven when they’re warm and soft, or let them cool to room temperature for a firmer texture. I like reheating them in the microwave for 10-15 seconds before serving so the peanut butter gets slightly melty again.
Now, all that’s left is to enjoy your Gluten-free Vegan Peanut Butter Cookies!
If you’re taking them to a potluck, cookie swap, or picnic, let them cool completely first so they don’t break apart during transport. A container with dividers keeps them from sticking together and protects them from getting crushed in your bag. For holiday gifting, this Kraft gift box with a clear window showcases the cookies beautifully and makes them look bakery-made.
Ingredients
- 1 cup peanut butter
- 1.5 tablespoons flaxseed meal
- ¼ cup water
- ⅓ cup stevia or monk fruit can sub for 1/2 cup sugar if not keto
- 1.5 cups almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ cup roasted peanuts
- ¼ cup coconut oil
Instructions
- Pre-heat oven to 325 F/160 C. Line a baking tray with baking paper, or a non-stick baking mat.
- Mix flaxseed meal with 2 tbsp water and let it sit for 5 minutes, until jelly-like.
- Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder and your flaxseed ‘egg’ in a medium bowl. Stir to combine.
- Add almond flour and stir again.
- Fold in chopped peanuts and stir one more time.
- Using your hands, roll the cookie dough into 15-18 cookies. You can then use your fingers or a fork to press them lightly onto the tray. The cookies will grow so place them apart (you may need to use an extra tray to cook all 18 cookies).
- Bake them for 10 minutes if you’d like them to be soft in the middle, or, if you prefer more crunchy cookies bake them up to 15 minutes or until they are golden brown on the edges.
- Let them cool completely before transferring onto a plate.
- Store them in an airtight container for up to 1 week.
Notes
- Use natural peanut butter: Stick with creamy natural peanut butter (the kind that separates) rather than processed peanut butter with added oils and sugars. It creates a better texture and keeps them healthier.
- Adjust sweetness to taste: If you’re not following a keto diet, swap the monk fruit or stevia for 1/2 cup regular sugar for a sweeter, more traditional cookie flavor.
- Press with a fork for texture: Use the tines of a fork to create that classic crisscross pattern on top before baking; it’s not just for looks, it helps them bake more evenly.
- Check at 10 minutes for softer cookies: Pull them out at the 10-minute mark if you prefer soft, chewy centers. They’ll look slightly underdone but will set as they cool.
- Don’t skip the cooling time: Let them cool completely on the baking sheet before moving them. They’re delicate when warm but firm up beautifully once cooled.
- Flash-freeze for clean storage: Freeze the cookies on a baking sheet for 1 hour, then pack them into containers so they don’t stick together or lose their shape.
Nutrition
How to Store Leftovers
Keep them in an airtight container at room temperature for up to a week, and they’ll stay soft and chewy. If you want to freeze them, let them cool completely, then arrange them in a single layer on a baking sheet and freeze for an hour before transferring them to a zip-top bag.
A set of freezer-safe glass containers prevents them from sticking together and protects them from freezer burn for up to 3 months. When you’re ready to eat frozen cookies, let them thaw at room temperature for 15-20 minutes, or pop them in the microwave for 10-15 seconds to warm and soften them. They taste freshly baked after a quick reheat.
What to Serve With Gluten-Free Vegan Peanut Butter Cookies
I love eating them with cold almond milk or oat milk for dunking, or serving them alongside fresh fruit like sliced apples or strawberries. The cookies are rich and satisfying, so the fresh fruit adds a nice contrast.
They’re also great crumbled over dairy-free ice cream or served with hot coffee or tea for an afternoon snack. The peanut butter flavor pairs especially well with chocolate desserts when making a dessert spread.
More Easy Recipes for You to Try at Home
I have other easy vegan cookies I think you’ll love.
