Easy, four ingredient flourless Gluten Free Vegan Peanut Butter Cookies made in one bowl in about 20 minutes!
Time for a little mid-week pick me up in the form of these soft and chewy gluten free + vegan peanut butter cookies.
How to Make: Gluten Free Vegan Peanut Butter Cookies
These cookies are as easy as it gets. Altogether they come together in one bowl, four ingredients (and you can even ditch the baking powder if you really wanted to) and can be made and enjoyed all within 30 minutes.
The recipe for these isn’t exactly unique. They’re based off of a popular, tried and true three ingredient peanut butter cookies recipe that you’ve probably seen (or have eaten!) before. The original recipe is very basic but always delivers:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Just mix and bake – that’s it!
How these are different:
These cookies are very similar with a just a few difference:
- Less sugar with the choice of which sugar to use
- Egg free with the use a flax egg
- Added baking powder so the cookies spread more while baking
While the ingredients do slightly differ the method is still the same – just mix, bake, flatten and enjoy.
Feel free to play around with these cookies if you’re feeling adventurous! You can always add a little vanilla, maybe some extra salt or a handful of chocolate chips if you’d like. If you do try something new please let me know in the comments below how it went!
Gluten Free Vegan Peanut Butter Cookies
Easy, four ingredient Gluten Free Vegan Peanut Butter Cookies made in one bowl in about 20 minutes!
Ingredients
- 1 cup (250 g) smooth, natural peanut butter, no sugar added
- 3/4 cup (165g) soft brown sugar (can use coconut or white cane sugar)
- 1/4 teaspoon baking powder
- 1 tablespoon ground flax seed mixed in a small bowl with 2 tablespoons water
Instructions
- Preheat oven to 375°F/190°C. Lightly grease or line a couple large baking trays. Set aside.
- Mix the peanut butter and sugar together in a medium sized mixing bowl. Stir in the baking powder and flax egg until fully combined. The dough will be thick and a little sticky.
- Scoop out the dough - about 2 tablespoons worth of dough and roll into balls. Place on the prepared baking sheets, about 2 inches apart. Flatten the balls with a fork making a cross hatch on the top of each cookie. Flattening the cookies will help them bake more evenly.
- Place in the oven and bake for 9-11 minutes. The tops will be starting to golden. Let the cookies cool on the trays completely before transfer to a wire cooling rack to cool.
- Enjoy!
Notes
How to Make a Flax Egg: Make the flax egg: Mix 1 tablespoons ground flax (or ground chia seeds) with 2 tablespoons water. Stir and set aside about 10 minutes until the mixture gels up and then you're ready to use it.
You can also use a regular egg instead of the flax egg.
Make sure to let to cookies cool completely before trying to handle or they will crumble.
Nutrition Information
Serving Size:
cookie Calories: 167Saturated Fat: 1gSodium: 120mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 5gOther peanut butter desserts you might enjoy:
Kathy hill says
Non-vegan consumers can’t tell they are vegan/gluten free. To make the dough easier to shape i refrerated about 20 mins before rolling into balls.
Sarah Nevins says
So glad to hear that! Great tip on the dough too – thanks Kathy!
Kevis Brownson says
Hi, I tried this recipe as written, and also using chia egg instead of the flax. It works both ways but I prefer the flax egg. Also, my original with egg recipe for “Skippy Truffles” uses 1/2 cup chocolate chips, which also works in this recipe.
Sarah Nevins says
Ooh those skippy truffles sound amazing! Thanks Kevis!
nicole says
made these with cane sugar as its all i had and while they’re good i definitely think brown sugar is important! the cane sugar really didnt melt properly and im basically chewing on peanut buttery sugar pieces. lol
Sarah says
Hi Nicole! That’s interesting! How long did you bake them? Cane sugar will definitely make for a crispier cookie but it is the standard type of sugar that is usually used in peanut butter cookies. I’m wondering if maybe the cook time might have been a little long making them even crunchier
Lital says
hey! I hope you’ll read this.
is it possible to convert some of the peanut butter with a GF flour (oat/cheakpee/rice/coconut)?
Sarah says
Hi Lital! You might like this recipe for peanut butter oatmeal cookies better if you’re looking for something with a little more to it: https://www.asaucykitchen.com/flourless-peanut-butter-oat-cookies/
Kay says
These are so good! Made them today with the help of my little one. Thanks!!
Sarah says
Thanks Kay! So glad you liked them!
SteadyDancing says
I used Bob’s Red Mill vegan & gf egg replacer because I read that it was a superior method to the flax egg; however, my cookies seem to be crumbling aftering breaking. Any tips? I made these cookies previously with an egg and they were awesome, but for some reason it didn’t work with this method.
Sarah says
How long are you letting the cookies set/cool for? I’ve found that when it comes to egg free cookies you really have to let them cool completely before handling too much or else they do tend to crumble
Kat says
These are my favorite cookies!!! Very easy to make and taste great! Thank you!!
Sarah says
Thanks Kat! So glad you like them!
Haley says
This is wonderful!! So good and easy to make. Thank you so much!!
Sarah says
Thanks Haley! Glad you liked them!
Lynn | The Road to Honey says
Woah Sarah! Boy are you ever reminding me that it has been far too long since I last had a peanut butter cookie. They truly are one of my favorite cookie & the hubby has many a story of me sending him on a wild goose chase in a foreign land trying to track down a peanut butter cookie to satisfy my mad craving. Perhaps the lesson to be learned is that I should pack them for me trips. . .but that would be too easy, wouldn’t eat.