Description
Easy Gluten Free Peanut Butter Cookies (V, GF): an easy recipe for soft and chewy gluten-free peanut butter cookies that taste just like the classics! Vegan, Gluten-Free, Dairy-Free.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups gluten free oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup natural, unsalted creamy peanut butter
- 3 tablespoons melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, set for 15 mins)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oat flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: peanut butter, oil, sugar, maple syrup, flax eggs and vanilla. Whisk until well mixed.
- Pour the wet mixture over the dry mixture. Whisk thoroughly, as long as you can, until thickened and cohesive. Using a rubber spatula, fold until no flour patches remain.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet. Using a fork, press down slightly to flatten cookies. Turn the fork and press down on the cookie to create a crisscross pattern on top.
- Bake for 10-14 minutes. Mine took 11 minutes. Transfer cookie sheet to cooling rack. Allow cookies to cool on cookie sheet for 10 minutes. If desired, transfer cookies directly onto the cooling rack to cool completely. Enjoy! Storing notes below.
Notes
– Adapted from my Easy Vegan Peanut Butter Cookies.
– Store in an airtight container at room temperature for 1-3 weeks.
– More Vegan Gluten Free Cookies: double chocolate oatmeal cookies, no bake peanut butter coconut cookies, oat flour chocolate chip cookies.
- Category: Cookies, Desserts, Vegan, Gluten-Free, Dairy-Free