If you don’t know by now, I’m quite obsessed with peanut butter- well all nut butter, but peanut butter has been in my life since a young age. So we have history. These cookies are soft and chewy with the perfect amount of peanut butter. These vegan chocolate peanut butter cookies are pure gold.
How To Make Vegan Gluten Free Cookies
If you are new to the whole baking vegan and gluten free you might have no idea where to start. Let me tell you, making vegan gluten free cookies requires different ingredients to the ones you were raised on, but there are very easy substitutes for those classic ingredients. I’m a huge fan of flax eggs. From their name, they mimic a traditional egg, yet they are completely vegan. Other egg alternatives are egg replacement, chia eggs, bananas, apple sauce, and psyllium husks to name a few. In these vegan chocolate peanut butter cookies, we use a flax egg which is 1 tablespoon of flax meal mixed with 3 tablespoons of water. You let the mixture sit for roughly 10 minutes until a yolky consistency has formed. It’s super simple and you’ll find I use flax eggs a lot in my recipes.
Instead of butter in these dairy-free cookies, we use melted coconut oil and peanut butter to do the job. Now the flour is a different story. If you are just vegan you can still use normal flour but not if you are gluten free as well. So to make these vegan gluten free cookies we use almond flour.
For baking cookies, I find almond flour and oat flour are my favourites to use. I hate the “gluten free” taste of things and I find these two flours don’t give your baking a “gluten free” texture or taste. I find most gluten free all-purpose flours do so I stay away from them for the most part when it comes to baking. Almond flour is a bit pricier, but you can get a killer deal at Costco on a big bag, so if you are looking for a bargain that is where you should be looking.
I know peanut butter can get a bad rep, but sometimes you just need to embrace the deliciousness that is peanut butter and have a cookie (or ten). Adam coined a term the other week. He told me to LITM (live in the moment). One of those corny acronyms. We kinda mock them but at the same time use them A LOT. So I suggest you LITM and make these dairy free cookies. They are a healthier take on a classic peanut butter cookie without compromising the taste.
here are some reasons why I love these vegan chocolate peanut butter cookies, so listen up!
- These vegan gluten free cookies have a crispy outside and a soft and chewy inside. What more can you ask for in a cookie?
- If you are a peanut butter fan, then you will love these. If you aren’t a peanut butter fan, you will probably enjoy these as the peanut butter presence. The peanut butter in these cookies won’t leave your mouth overwhelmingly dry. We all know that feeling when you need water ASAP because your mouth is as dry as the desert.
- The chocolate addition to these cookies is spot on. The chocolate dip part is optional, but I think it takes these vegan chocolate peanut butter cookies to the next level. It also makes them look a little fancier.
- Fun fact: these are my mom’s favourite cookies. She was lucky enough (or maybe I was the lucky one) to be around when I was testing them. So she ate her fair share and she LOVED them. So maybe these would be great dairy free cookies to make for your sweet mama this Mother’s Day!
These vegan chocolate peanut butter cookies use basic ingredients you would expect to find in vegan/gluten free baking. The result is a crispy and chewy cookie. If you are a lover of all things peanut butter you are going to be a big fan of these cookies. Peanut butter and jam go well together but you just can’t beat the ultimate pairing of peanut butter and chocolate.
Vegan Chocolate Peanut Butter Cookies
- 1 flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water- let sit until eggy consistency forms )
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1/3 cup peanut butter (smooth)
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
chocolate dip (optional)
- 1 tbsp coconut oil
- 1/2 cup vegan chocolate chips
- Preheat your oven to 350º F and line a baking sheet.
- Prepare your flax egg. See instructions in the ingredients. Set aside.
- Melt the coconut oil in a saucepan on low on the stovetop. Let cool for a few minutes. Then combine the peanut butter, coconut oil, maple syrup and vanilla all together, until smooth.
- Combine all the dry ingredients together in a separate bowl.
- Combine the wet ingredients with the dry ingredients. I used my Kitchen Aid for this but you can hand stir just takes a little longer!
- Take a melon ball scoop and scoop out 12 balls from the dough. Flatten them with a wet fork (dipping it in water, so the batter doesn’t stick to it). Pop in the oven for 12-14 minutes.
- Cookies should be golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a baking sheet for 10 minutes!
- optional: to dip the cookies in chocolate. Melt 1 tablespoon of coconut oil over a low temperature in a saucepan. Add 1/2 cup of chocolate chips and stir until fully melted. Dip your cookies in it or drizzle over the cookies. Pop in the freezer for roughly ten minutes so the chocolate can harden. ENJOY!