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These are the best and easiest one bowl gluten-free vegan peanut butter cookies. They’re soft melt in your mouth delicious. Made with six simple whole food ingredients, they’re dairy free, oil free, and gluten-free.
Finding a good vegan peanut butter cookie recipe is almost like stumbling upon golden treasure.
They’re one of those classic cookies that are loved by all. But recreating this classic cookie into one that is vegan, and gluten-free brought some challenges for me.
I wanted to recreate a simple peanut butter cookie recipe that required one bowl, a few simple ingredients, and a quick turn around time.
I like to make homemade plant-based dessert cookies, but I also don’t want it to take me all day and dirty up a bunch of dishes.
My oldest son loves to critique my recipes. He’s not very forgiving. He gave my first batch of cookies three stars, stating they were too crumbly.
He was right! They tasted great but they fell apart as soon as you picked them up.
I made a few adjustments to the flour and liquid ratio, also changing up the sugar hoping the second batch would hold their shape, and they came out just as crumbly but even more dry.
I realized that the gluten-free flour absorbed more moisture more than typical flour. So for the second batch I added some almond milk for more moisture, and that did it!
Here are my soft, vegan, gluten-free peanut butter cookies that hold their shape and are still melt in your mouth delicious!
This recipe was inspired by Chocolate Covered Katie. I made some adjustments to the recipe to make them gluten-free, whole food plant-based, reduce and avoid processed sugar, and help with the crumble factor.
Why You’ll Love these Gluten-Free Vegan Peanut Butter Cookies…
- Simple ingredients
- One bowl recipe for easy prep and clean-up
- No refrigeration needed for the dough
- Wholesome unprocessed ingredients
- 20 minutes from to start to finish
- No oil, and no processed vegan butter
- No refined sugars
Ingredients You’ll Need to Make Gluten-Free Vegan Peanut Butter Cookies
- Organic Natural Creamy or Crunchy Peanut Butter
- Organic Brown Rice Flour (or other gluten-free flour)
- Baking Soda
- Coconut Sugar
- Vanilla Extract
- Unsweetened Applesauce
- Unsweetened Almond Milk
Tools and Equipment You’ll Need to Make Gluten-Free Vegan Peanut Butter Cookies
I like to use this tablespoon scoop to get evenly round cookies.
How to Make Gluten-Free Vegan Peanut Butter Cookies – Step by Step
Step 1: Preheat oven to 350 F. Combine wet ingredients in your bowl (peanut butter, vanilla extract, applesauce, and almond milk). If peanut butter is thick and not easy to combine, warm it in the microwave for 30 seconds or until it softens. Add 1 tablespoon of almond milk to help make it smoother.
Step 2: Add flour, baking soda, and coconut sugar. Stir with spatula until combined. Batter will be crumbly. That’s normal.
Step 3: Scoop a tablespoon amount of dough and roll into a ball. If you choose, you can roll the balls in coconut sugar. Place 2 inches apart on baking sheet.
Step 4: When all the balls are rolled out gently press down to flatten with a fork.
Step 5: Bake at 350 F for 8 minutes. Take out and allow to cool completely before removing them from the cookie sheet.
Top Tips for Making Gluten-Free Vegan Peanut Butter Cookies
- Different brands of peanut butter have different consistencies. The first bath I made I used the peanut butter I had at the bottom of a jar. It was drier than the typical spreadable peanut butter. That contributed to my first batch turning out crumbly. If you use a drier peanut butter add a bit more almond milk for more moisture.
- Different gluten-free flours can also react differently in the baking process. I used a brown rice flour and that worked well, but a different type of gluten-free flour may absorb the liquid more which would result in you needing to add more moisture.
- If your dough is crumbly and doesn’t stick together when you roll it into a ball that means you need to add more almond milk. Try adding 1 tablespoon at a time until you reach a consistency that easily sticks together.
What can I substitute for egg in peanut butter cookies?
There’s no need for egg in these peanut butter cookies. Applesauce is substituted for egg in this recipe. Use a ratio of 1/4 cup applesauce to 1 egg.
How do you store homemade gluten-free vegan peanut butter cookies?
Allow the cookies to cool completely before storing them at room temperature in an airtight container. If you store them in an airtight container before they’ve had a chance to cool completely the steam from the cookies will dry them out and make them crumbly. Cookies will last for up to 3 days, but I doubt they’ll last that long!
Why do you fork peanut butter cookies?
When you add peanut butter to cookie recipes it makes them more dense which in turn makes it more difficult for them to bake all the way through. By using a fork to push the dough down prior to baking you allow the cookies to bake more evenly.
Are gluten-free vegan peanut butter cookies healthy?
While this version of a peanut butter cookie is much healthier than one that includes white flour, butter, white sugar, and eggs, it is still a cookie after all. These cookies are whole food plant-based meaning they contain all natural unprocessed ingredients. Enjoy them as a special treat or snack!
Gluten-Free Vegan Peanut Butter Cookies
- 1 cup organic peanut butter creamy or crunchy
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk
- 1/4 cup + 2 tbsp brown rice flour
- 1 tsp baking soda
- 2/3 cup coconut sugar plus extra to roll in the dough
- 1/4 tsp salt
- Preheat oven to 350 F.
- Combine wet ingredients in your bowl (peanut butter, vanilla extract, applesauce, and almond milk). If peanut butter is thick and not easy to combine, warm it in the microwave for 30 seconds or until it softens. You can also add 1 tablespoon of almond butter to help make it smoother.
- Add flour, baking soda, and coconut sugar. Stir with spatula until combined. Batter will be crumbly. That's normal.
- Scoop a tablespoon amount of dough and roll into a ball. If you choose, you can roll the balls in coconut sugar. Place 2 inches apart on baking sheet.
- When all the balls are rolled out gently press down to flatten with a fork.
- Bake at 350 F for 8 minutes. Take out and allow to cool completely for at least 10 minutes before removing them from the cookie sheet.
- Dough will be on the crumbly side, but should easily form into balls when rolled.
- If your peanut butter is on the drier end, and your dough will not stick together, add 1 tablespoon of almond milk at a time until dough easily rolls into balls.
- Use a fork to press dough down prior to putting the cookies in the oven.
Check Out These Other Gluten-Free Desserts!
If you’ve tried these gluten-free vegan peanut butter cookies, please rate the recipe and let me know how they turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!