Vegan Gluten-Free Peanut Butter Cookie Recipe (Refined Sugar-Free too!)

Sometimes you just need a little sweet treat without the guilt. Well, maybe it has a little bit of guilt. It’s all about balance and finding alternative ways of satisfying those sweet and savoury cravings. For those days when you need a little extra sweetness, turn to a vegan gluten-free peanut butter cookie with a sprinkling of salt on top (refined sugar-free too). They will satisfy those cravings, taste delicious.

These cookies are a little chewy and they have that yummy peanut butter cookie density and crumble. There is no compromising here. Just a great healthier, gluten-free version of an old reliable dessert.

Ingredients

• 1 cup natural creamy peanut butter (I used Kirkland Signature Natural Creamy Peanut Butter)
• 1 cup coconut sugar
• 6 tablespoons almond milk
• 2 teaspoons vanilla extract
• 1 cup gluten-free flour (I used a homemade blend – see below for ingredients)**
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan pink salt (1/4 teaspoon if peanut butter is salted)

** GFF Homemade Flour Blend

• 1 part cornstarch
• 1 part tapioca flour
• 1 part rice flour
• 1 part glutinous rice flour

Directions

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
2. In a large bowl, add the peanut butter and sugar and mix until creamy.
3. Add the almond milk and vanilla and stir until mixed.
4. Add in the gluten-free flour, baking soda, and 1/2 of the salt.
5. Mix using your hands as the dough will be hard to stir. 
6. Once the ingredients are fully mixed, let the dough chill in the fridge for 1/2 hour.
7. Take the chilled dough out of the fridge and divide it into 12 balls.
8. Using the back of a fork, flatten the balls of dough leaving a criss-cross pattern on the top of the cookie. 
9. Sprinkle the cookies with the other half of the Himalayan salt that is left.
10. Bake for 15-17 minutes.
11. Remove cookies from the oven and transfer them to a wire rack to cool.

Nutrichef w/Heat Red Silicone Handles, Oven Safe, 10 Piece Set, Black

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat, Pack of 3, Beige/Gray, Rectangular

FineDine Stainless Steel Mixing Bowls (Set of 6) – Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping

Checkered Chef Cooling Rack – Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking – 8” x 11 ¾”

Vegan, Gluten-Free Salted Peanut Butter Cookie Recipe (Refined Sugar-Free too!)

Print Recipe/Tips

Prep Time: 15 Cooking Time: 15-17 15-17

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup natural creamy peanut butter (I used Kirkland Signature Natural Creamy Peanut Butter)
• 1 cup coconut sugar
• 6 tablespoons almond milk
• 2 teaspoons vanilla extract
• 1 cup gluten-free flour (I used a homemade blend - see below for ingredients)**
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan pink salt (1/4 teaspoon if peanut butter is salted)

** GFF Homemade Flour Blend

• 1 part cornstarch
• 1 part tapioca flour
• 1 part rice flour
• 1 part glutinous rice flour

INSTRUCTIONS/NOTES/TIPS

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or silicone baking mat.
2. In a large bowl, add the peanut butter and sugar and mix until creamy.
3. Add the almond milk and vanilla and stir until mixed.
4. Add in the gluten-free flour, baking soda, and 1/2 of the salt.
5. Mix using your hands as the dough will be hard to stir. 
6. Once the ingredients are full mixed, let dough chill in the fridge for 1/2 hour.
7. Take the chilled dough out of the fridge and divide into 12 balls.
8. Using the back of a fork, flatten the balls of dough leaving a criss-cross pattern on the top of the cookie. 
9. Sprinkle the cookies with the other half of the Himalayan salt that is left.
10. Bake for 10 – 15 minutes.
11. Remove cookies from the oven and transfer to a wire rack to cool.

NOTES/TIPS

Makes 12 cookies. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.

Did You Try This Recipe or These Tips?

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