These amazingly delicious gluten-free peanut butter cookies aren’t just vegan, they’re also sugar-free and keto-friendly! A health food disguised as a family-friendly treat? Yes, please!
If you’ve been here before, you may have noticed I have a thing for peanut butter! I love finding new and inventive ways to incorporate this wonder ingredient into my vegan baking, and it very rarely leads to dissapointment.
My latest experiment? Vegan peanut cookies!
Making regular peanut cookies is nothing new, but I wanted to take it a step further and make something that my gluten-free friends could indulge in too. And while we’re at it – why not do away with the sugar and make them keto-friendly too!
Honestly though, don’t be put off by all the things that aren’t in these chewy vegan peanut butter cookies – even if you’re not following a special diet. At the end of the day, they’re a healthier alternative than regular peanut butter cookies, and you can feel good about serving them to your kids too!
Healthy vegan peanut butter cookies don’t require any speciality ingredients – only things that most people following a vegan diet will have in their pantry already – and can be prepared in just 15 minutes! Making this a great recipe to have on hand for unexpected guests, or just a healthy afternoon treat for yourself.
Ingredients for Vegan GF Peanut Butter Cookies
- Peanut Butter – 100% peanuts is best (can use smooth or crunchy)
- Flaxseed Meal (or ground your own flax seeds)
- Stevia or Monk Fruit – you can use regular sugar if not following a keto diet
- Almond Flour
- Baking Powder
- Vanilla Extract – opt for pure vanilla extract
- Roasted Peanuts – or you can use raw peanuts if you prefer
- Coconut Oil
How to Make Vegan Keto Peanut Butter Cookies
Pre-heat your oven to 325 F/160 C. Line a baking tray with baking paper, or a non-stick baking mat.
Mix flaxseed meal with water and let it sit for 5 minutes, until thickened.
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.
Finally, fold in your 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 as they cook, so leave adequate space between the cookies (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. They will be very soft at first, but they’ll harden up as they cool down.
Easy Vegan Peanut Butter Cookies Variations
It’s easy to mix things up with your gluten-free peanut butter cookies! Try one of these simple variations and play around with your next batch.
- Use almond butter instead of peanut butter for a different taste. Have a nut allergy? You can use sunflower seed butter too!
- Use a chia egg instead of a flaxseed egg.
- Add dark chocolate chips to the mixture instead of peanuts (if not worried about keeping it sugar-free!)
How to Store your Almond Flour Peanut Butter Cookies
Cookies can be stored in an airtight container for up to a week. You can also freeze these cookies for future indulgence!
Other Vegan Peanut Butter Treats to Try:
- Peanut Butter Protein Balls
- Vegan Chocolate Peanut Butter Cups
- Vegan Chocolate Rice Crispy Treats (with peanut butter!)
- 1 cup peanut butter
- 1.5 tbsp flaxseed meal
- 1/4 cup water
- 1/3 cup stevia or monk fruit (can sub for 1/2 cup sugar if not keto)
- 1.5 cups almond flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup roasted peanuts
- 1/4 cup coconut oil
- 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.
The cookies will remain soft until completely cooled, but don't think that means they're not cooked properly, that's just what almond flour does. Be careful to not overcook them.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 204mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 6g
Nutrition information should be considered as an estimation only.