Why you’ll love these Gluten-Free Vegan Peanut Butter Cookies:
- they’re undetectably vegan and gluten-free
- they’re perfectly soft and chewy
- they’re salty-sweet
- they’re made using 5 ingredients
- they’re oil-free
- they’re refined sugar free
- they’re grain-free
- they’re much healthier than the traditional version
- they’re perfect for Christmas and gift-giving!
How to make these Gluten-Free Vegan Peanut Butter Cookies
Scroll down to the bottom of the post for the full recipe.
- Whizz until completely smooth.
- Transfer into a glass mixing bowl and add the ground almonds.
Tip: Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly.
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty – don’t worry, unlike traditional cookies, these ones won’t spread out as they bake.
- Lay it out onto a rectangular baking tray lined with greased baking paper.
- Repeat until the rest of the batter is used up – you should be able to make 9 cookies.
Tip: I shaped the cookie dough mixture into cookies using my hands, but if you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- The criss-cross pattern on top of the cookies may look fancy, but it’s super simple to do! All you need to do is to press the prongs of a fork on top of the cookies.
Tip: Using a wet fork makes it much easier as otherwise the fork might have problems getting unstuck from the cookies!
- Bake in the oven for 10 minutes – don’t worry if they’re quite soft when you take them out as they will firm up as they cool down.
How long do these Peanut Butter Cookies keep for?
These Peanut Butter Cookies keep in an airtight container for a few days.
Substitutions you can make to this recipe:
- you can substitute the peanut butter with any other nut or seed butter: almond butter, cashew butter, sunflower seed butter etc
- the ground almonds can be substituted with ground walnuts or ground sunflower seeds
- you can add chocolate chips, desiccated coconut or dried cranberries to the cookies – if adding extra ingredients,
More vegan gluten-free cookies:
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Chocolate Cookies
- Coconut Flour Cookies
- Pumpkin Cookies
- Oatmeal Cookies
- Sugar Cookies
- Chocolate Chip Cookies
- Carrot Cake Cookies
- Lemon Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Peanut Butter Cookies
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Drain the soaked dates and place in a blender or food processor with the salt, vanilla and peanut butter
- Whizz until completely smooth
- Transfer into a bowl, add the ground almonds and mix well
- Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly
- Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty – don't worry, unlike traditional cookies, these ones won't spread out as they bake **
- Lay it out onto a baking tray lined with baking paper (no need to grease it)
- Repeat until the rest of the batter is used up – you should be able to make 9 cookies
- Take a wet fork and press the prongs of the fork across the top of a cookie then turn the fork around 180 degrees and press the fork prongs over the patty again to create a criss-cross pattern – a wet fork will make this easier
- Repeat for the rest of the cookies
- Bake in the oven for around 12 minutes – don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
- Leave to cool completely before storing in an airtight container – keeps in the fridge for a good few days
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