GF Peanut Butter Cookies

These gluten-free vegan peanut butter cookies are a dream come true! Soft, chewy, and incredibly easy to make, they strike the perfect balance of nutty goodness without being overly sweet. Made with simple, wholesome ingredients, they’re the ultimate treat for anyone craving a quick and satisfying cookie.

by Ashlie Jacobs

Servings

6 cookies

Prep Time

15 min

Cook Time

12 min

Total Time

27 Min

  • 1/2 Cup unsalted creamy peanut butter (140 grams)

  • 1/4 Cup Agave (85 grams)

  • 1/4 Cup Coconut Brown Sugar (35 grams)

  • 2 tsp Vanilla

Ingredients:

Wet

  • 1/2 Cup Gluten-free Flour (70 grams)

  • 1/2 Tsp Baking Soda

  • 1/8 Tsp Salt

  • Vegan Chocolate Chips (Optional)

    Topping

  • Additional Salt

Dry

  1. Preheat: Preheat the oven to 350°F (175°C).

  2. Prepare Wet Ingredients: In a large bowl, mix the peanut butter, agave, sugar, and vanilla.

  3. Combine Dry Ingredients: Add all the dry ingredients (excluding the chocolate chips) into the wet mixture at once and mix. Fold in the chocolate chips if using.

  4. Bake: Shape 6 balls of dough and place on a lined sheet tray. press down slightly with your palm. Use a fork to create a criss-cross pattern on each cookie. Sprinkle cookies with a pinch of salt if desired. Bake for 12 minutes, flipping half way through.

  5. Cool and Serve: Cool for at least 10 minutes, then enjoy!

Instructions:

    • For Gluten Free Flour I used Good & Gather

    • Brown Sugar should be a fine substitute for coconut sugar, though I have not tested it.

    • I used sprouts brand peanut butter, peanuts were the only ingredient.

  • 1 Cookie (excluding additional salt, and chocolate chips)

    • Calories: 235

    • Total Fat: 10 g

    • Saturated Fat: 2 g

    • Cholesterol: 0 mg

    • Sodium: 70 mg

    • Total Carbohydrate: 33 g

    • Dietary Fiber: 2 g

    • Sugars: 20 g

    • Protein: 5 g

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)