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There is nothing better than the smell of cookies baking drifting through my house, and these vegan gluten-free peanut butter cookies are no exception. I use almond flour, maple syrup, and natural peanut butter to create cookies that taste far richer than a 5-ingredient cookie should. It’s a good thing these cookies take just 20 minutes to make, because my boys count down the minutes until they are done, whenever I start baking.
I love these vegan, gluten-free peanut butter cookies because other recipes turn out dry or grainy once they cool. I wanted a quick recipe with a tender center and unmistakable flavor. And if you prefer getting the flavor without the oiliness of natural peanut butter, then try baking a batch of powdered peanut butter cookies.
Before moving on to more plant-based recipes, I used to make almond flour peanut butter cookies for my boys every week. I created this version when I needed one that did not contain eggs or dairy chocolate. I first made them while my kids were at school, and refilled the cookie jar with the intention of mentally preparing them for this vegan version. Obviously, I forgot to do that, and only realized when I saw two of my kids eating the cookies while doing homework later that evening. As long as it is sweet and shaped like a cookie, I guess I have nothing to worry about.
These vegan gluten-free peanut butter cookies are definitely one of the quickest desserts to disappear in my house. I love that the natural peanut butter gives the cookies a rich and authentic flavor, unlike commercial brands, while the almond flour keeps the texture soft. These cookies also use maple syrup and no other refined sugar, which really pleases me as a health coach and mom. And the fact that they contain a bit of protein along with healthy fats is a huge bonus.
The dough for these cookies comes together quickly and does not stray from traditional methods. But the ingredient ratios matter for the final texture. I start by whisking the dry ingredients together so the baking soda distributes evenly. Then I add all my wet ingredients directly into the dry, and mix until it forms a dough, and there is no trace of dry flour. Once the dough has formed, I roll the balls, ensuring not to squash or overwork them. Then I flatten each one slightly before baking, and remove them from the oven when the centers still look slightly underdone to help the cookies stay chewy after cooling.
My youngest son had a friend over one rainy weekend who never ate anything that had the word “vegan” in the title, thinking all vegan food contained some weird secret ingredient that made it inedible to those not following a plant-based diet. I made a fresh batch of these cookies and gave them to the boys while they sat playing games, and before I knew it, they had both finished the entire plate. My kid gave his friend a smirk and asked him if he enjoyed the vegan cookies. Ha! He’s still not convinced that these cookies are really vegan. Be sure to make these cookies on your next rainy baking day.
🥘 Ingredients
For these vegan gluten-free peanut butter cookies, I use a handful of plant-based baking staples. This is everything I need to create these soft chewy cookies:
Almond flour: This keeps the cookies tender while adding a lightly nutty flavor that works well with the peanut butter.
Peanut butter: I prefer using natural peanut butter with just peanuts and salt for the best flavor and texture.
Maple syrup: This sweetens the dough while helping the centers stay soft after baking.
Baking soda: I use this to help the cookies rise and spread slightly, keeping them from becoming too dense.
Sea salt: A small amount of salt sharpens the peanut butter flavor and balances the sweetness.
Vanilla extract: I like adding vanilla for extra warmth and a classic finish.
🔪 How To Make
I make these vegan gluten-free peanut butter cookies in one bowl with very little prep, which is the kind of baking I love. This is how I make them:
Preheat, prepare, and mix dry ingredients: First, I preheat the oven to 350F and line a baking sheet with parchment paper. Then, in a large bowl, I whisk together the almond flour, baking soda, and salt until there are no clumps.
Stir in wet ingredients: Next, I add the peanut butter, maple syrup, and vanilla extract directly into the dry ingredients, and stir until a thick, slightly sticky dough forms.
Shape cookies: I roll the dough into balls and place them onto the prepared baking sheet. Then I gently press each cookie with a fork in opposite directions to create that iconic criss-cross pattern.
Bake cookies: I bake the cookies for about 13 minutes, until the edges look lightly golden, and the centers appear a bit soft. Once out of the oven, I leave the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
My #1 Secret Tip for this vegan gluten-free peanut butter cookies recipe is to avoid overbaking them. The cookies continue to set as they cool, so I always pull them out of the oven while the centers still look slightly soft. This keeps the final texture chewy instead of dry.
Other Tips To Keep In Mind:
- Stir peanut butter: I always use natural peanut butter, which has a tendency to separate as it sits. I make sure to stir it thoroughly and bring it to room temperature before using. This way, I can ensure that the oil is distributed evenly through the dough.
- Leave space: These cookies spread slightly, so I leave room between each one on the baking tray.
- Add flaky salt: I never skip adding a tiny sprinkle of flaky salt on top, to make the peanut butter flavor even richer. This is especially important if using natural peanut butter, which does not contain any added salt.
- Dampen hands: I like dampening my hands slightly before rolling the dough or working with the dough to avoid it sticking. If you are using a cookie scoop, this tip can be skipped.
- Chill dough: If it is a warm day or the dough seems extra sticky, I chill it in the refrigerator for 5 minutes before shaping. This makes the dough a lot easier to manage.
- Use smart ingredients: If you would like to swap out the peanut butter for a different nut butter, or are unsure of which brand is the healthiest, be sure to check out my nut butter buying guide.
📖 Variations
These are a few variations I have made with these vegan gluten-free peanut butter cookies, which I highly recommend trying:
Chocolate chunk: I fold in 1/2 cup dairy-free chopped dark chocolate into the dough for a richer cookie, with chocolatey pockets. My kids and husband love this version, warm from the oven while the chocolate is still gooey.
Seed butter: If I am making a nut-free version, I swap out the peanut butter with pumpkin seed butter and replace the almond flour with 1:1 gluten-free flour with xanthan gum. The cookies take on a slightly darker color, but are still delicious. If you do not have an allergy to sesame seeds, I recommend sprinkling a few on top before baking.
Coconut addition: I stir in 1/3 cup unsweetened shredded coconut into the dough for extra texture and a lightly toasted flavor. I love this version, as it reminds me of the subtle flavor you get from macarons.
🍽 Serving Suggestions
Fresh vegan gluten-free peanut butter cookies and a cold glass of oat milk are a classic combination. But if you want to kick it up a notch, I recommend trying these cookies with a glass of chilled chocolate milk tea, or an oat milk honey latte if you prefer something warmer.
If your kids are anything like mine, then I would bet that they also went through a phase where they were obsessed with anything that contained peanut butter, like my vegan peanut butter cup milkshake. A few years ago, my boys wanted a peanut butter-based dessert and decided to make their own sundaes. They started with a scoop of 3 ingredient peanut butter banana nice cream, followed by a few chunks of vegan gluten-free peanut butter cookies, a fresh banana, and a drizzle of vegan caramel sauce.
🧊 Storing And ♨️ Reheating
Room temperature: I usually keep these cookies in an airtight container at room temperature for up to 3 days. Storing them in the refrigerator can dry out the texture slightly.
Freezing: I freeze baked cookies or raw dough balls in freezer-safe containers for up to 3 months.
Reheating: To warm the cookies, I microwave them for about 10 seconds or place them in a low oven for a few minutes until the center is soft again.
❓Recipe FAQs
Natural peanut butters vary quite a bit in texture and oil content. If the peanut butter is very runny, the dough can spread more than I want during baking. In that case, I chill the dough for about 15 minutes before shaping the cookies.
The dough should feel thick, soft, and slightly sticky without being wet. If the dough crumbles apart easily, the peanut butter may be too dry. I use 1/2 teaspoon of melted coconut oil at a time or runnier peanut butter to fix the texture. If it seems overly loose, I add a small spoonful of almond flour to bring it back together.
For a crispier texture, I flatten the cookies slightly more before baking and add a few extra minutes to the baking time. You could also replace a small portion of the almond flour with oat flour to create slightly firmer edges. Just remember to let the dough rest and hydrate if you have decided to use oat flour.
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📋 Recipe Card
Vegan Gluten-Free Peanut Butter Cookies
There is nothing better than the smell of cookies baking drifting through my house, and these vegan gluten-free peanut butter cookies are no exception. I use almond flour, maple syrup, and natural peanut butter to create cookies that taste far richer than a 5-ingredient cookie should. It’s a good thing these cookies take just 20 minutes to make, because my boys count down the minutes until they are done, whenever I start baking.
Servings: 12
Calories: 179kcal
Optional: For Crispier Cookies
- My #1 Secret Tip for this vegan gluten-free peanut butter cookies recipe is to avoid overbaking them. The cookies continue to set as they cool, so I always pull them out of the oven while the centers still look slightly soft. This keeps the final texture chewy instead of dry.
- Stir peanut butter: I always use natural peanut butter, which has a tendency to separate as it sits. I make sure to stir it thoroughly and bring it to room temperature before using. This way, I can ensure that the oil is distributed evenly through the dough.
- Leave space: These cookies spread slightly, so I leave room between each one on the baking tray.
- Add flaky salt: I never skip adding a tiny sprinkle of flaky salt on top, to make the peanut butter flavor even richer. This is especially important if using natural peanut butter, which does not contain any added salt.
- Dampen hands: I like dampening my hands slightly before rolling the dough or working with the dough to avoid it sticking. If you are using a cookie scoop, this tip can be skipped.
- Chill dough: If it is a warm day or the dough seems extra sticky, I chill it in the refrigerator for 5 minutes before shaping. This makes the dough a lot easier to manage.
- Use smart ingredients: If you would like to swap out the peanut butter for a different nut butter, or are unsure of which brand is the healthiest, be sure to check out my nut butter buying guide.
Calories: 179kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 231mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g