Vegan Peanut Butter Cookies, Gluten-Free
Chewy peanut butter cookies sweetened with maple syrup and coconut sugar, bound with flax eggs instead of dairy. Naturally vegan, gluten-free, and refined sugar-free, these cookies deliver rich peanut flavor with a soft interior and slight crispy edges. Perfect for plant-based bakers seeking wholesome treats that don't sacrifice taste. The crisscross fork pattern is traditional, adding visual appeal and slight texture variation.
Ingredients
- 1 cup gluten-free oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup natural unsalted creamy peanut butter
- 3 tablespoon coconut oil, melted
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, whisked ground flax (2 tablespoon) with warm water (6 tablespoon), set 15 minutesaquafaba (3 tablespoon)1:1lighter risethinner dough
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- 1 teaspoon pure vanilla extract
Instructions
- 1
Preheat oven to 350F. Line baking sheet with parchment paper.
- 2
Whisk together oat flour, baking powder, baking soda, and salt in large bowl.
- 3
In medium bowl, whisk peanut butter, coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla until well combined.
- 4
Pour wet mixture into dry mixture and whisk thoroughly until thickened and cohesive.
- 5
Fold with rubber spatula until no flour patches remain.
- 6
Scoop dough onto prepared baking sheet, spacing evenly.
- 7
Flatten slightly with fork, then press in opposite direction to create crisscross pattern.
- 8
Bake 10-14 minutes until edges set and tops lightly golden.
- 9
Cool on sheet for 10 minutes, then transfer to rack to cool completely.
Tips
Make flax eggs 15 minutes ahead so they thicken properly. This binding step is essential for structure without eggs.
Don't skip the 10-minute rest on the hot sheet. Cookies continue cooking and set up properly, preventing breakage.
Good to Know
Cool completely, then store in airtight container at room temperature up to 5 days. Freezer-safe up to 3 months.
Dough scoops can be frozen on sheet, then transferred to bag up to 1 month. Bake directly from frozen, adding 2-3 minutes.
Room temperature with plant-based milk, coffee, or tea. Serve within 2 hours of baking for warmest enjoyment.
Common Mistakes
Skip whisking flax mixture the full 15 minutes to avoid cookies spreading too much or becoming too dense.
Don't skip cooling on the hot sheet to avoid cookies breaking apart when moving.
Avoid overmixing after combining wet and dry to prevent dense, tough texture.
Substitutions
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use regular all-purpose flour instead of oat flour?
Yes, use all-purpose flour 1:1 for a slightly less dense crumb. Recipe will no longer be certified gluten-free. All-purpose flour may require slightly less liquid due to different absorption rates.
What if my dough is too sticky to scoop?
Refrigerate for 30 minutes before scooping. If still tacky, lightly wet your hands or use a wet cookie scoop. Dough should be soft but hold together.
How long do baked cookies keep, and can I freeze them?
Baked cookies stay fresh 5 days in an airtight container. Freeze baked cookies up to 3 months in freezer bag, or freeze raw scoops up to 1 month. Thaw at room temperature 30 minutes before serving.