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

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

by admin
vegan gluten-free peanut butter cookie

Sometimes you just need a little sweet treat without the guilt. Well, maybe it has a little bit of the 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 chewey 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 corn starch
  • 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 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 15-17 minutes.
  11. Remove cookies from the oven and transfer to a wire rack to cool.

vegan gluten-free peanut butter cookie

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

Print Recipe
Prep Time: Cooking Time:
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) ** Homemade Flour Blend 1 part corn starch 1 part tapioca flour 1 part rice flour 1 part glutinous rice flour

Instructions

  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 Make This Recipe?
How did it come? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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