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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