the EASIEST vegan + gluten free peanut butter cookies
So simple, anyone (I mean anyone!) can make them! They are also SO fast to make – I’m talking freshly baked cookies in 30 minutes or less!
*Warning* these are a major crowd-pleaser and do not last long 🙂
the EASIEST vegan + gluten free peanut butter cookies
So simple, anyone (I mean anyone!) can make them! They are also SO fast to make – I'm talking freshly baked cookies in 30 minutes or less!*Warning* these are a major crowd-pleaser and do not last long 🙂
Ingredients
- 1 cup peanut butter creamy is easier to mix, but crunchy will work too (as long as it's not TOO crunchy i.e. you can mix it and it's not solid)
- 1 cup sugar brown sugar, coconut sugar or normal cane sugar will all work
- 1/3 cup almond or other dairy-free milk
- 1 cup gluten free flour I recommend Bob's Red Mill or you can use oat flour (simply blend oats in blender until a flour-like texture) or almond flour (process almonds until they reach a fine texture). You can also use normal flour for a non-gluten free version.
- 1 tsp baking soda
- 1/2 tsp salt optional
Instructions
- In a large bowl, combine peanut butter and sugar until evenly mixed.
- Add almond milk and stir.
- Add gluten free flour and baking soda and stir.
- (optional) add salt and combine.
- Roll dough into small balls about 1-inch thick and space evenly on parchment covered baking tray with about 2 inches in between each cookie
- With a fork, gently press down into the dough ball, and then press down in the other direction, making a criss-cross pattern.
- Bake at 350F/180C for 10-12 minutes or until golden brown on the outside. These will continue to crisp up once you remove them from the oven, so I would err on the side of under rather than over cooking.
- Let the cookies cool completely before transferring to plate or sealed storage. Best enjoyed within the first week – if they last that long!