These vegan gluten-free peanut butter cookies with chocolate chips are made with simple, wholesome ingredients. Packed with rich peanut butter flavor and melty chocolate, they’re the perfect oil-free plant-based dessert for any occasion.
Why You'll Love These Vegan Peanut Butter Cookies
- Only 9 ingredients!
- Not too sweet, and perfectly peanut buttery with the perfect amount of melty chocolate chips
- Gluten-free and made with oats and almond flour
- Oil-free and healthier than other cookie recipes, but with loads of indulgent flavor!
- Easy to make and ready in only 30 minutes!
Ingredients for Gluten Free Peanut Butter Cookies
- Peanut butter. I prefer to use unsalted peanut butter. This recipe works best with a softer or slightly runny nut butter. Almond butter will also work for this recipe, if you would like to make it peanut-free.
- Maple syrup. Make sure to use the pure maple syrup and not the corn syrup versions. Alternatively, you can choose agave syrup.
- Cane sugar
- Flaxmeal. This acts as an egg-free binder in vegan baking recipes.
- Rolled Oats (gluten-free if needed).
- Almond flour. Can be substituted with any other flour.
- Baking powder. Try to find an aluminum-free version.
- Salt
- Vegan chocolate chips. Can be substituted with chopped peanuts if desired.
When making these gluten free cookies, you will notice that the batter is pretty thick. And don’t worry, it should be! Vegan cookie dough is often thicker than non-vegan recipes. Also, when you form your batter into cookie, make it the size you want the cookie to be. This gluten free vegan dough does not spread out much when baking.
How to Make Vegan Gluten Free Peanut Butter Cookies
- Preheat the oven to 350 F (177 C). Prepare a large baking sheet with a silicone baking mat or baking parchment paper.
- In a large mixing bowl, combine the peanut butter, maple syrup, flaxmeal, and sugar. Mix well.
- In another mixing bowl, whisk together the oats, almond flour, baking powder, and salt.
- Add the oat and flour mixture to the peanut butter mixture in the large mixing bowl. Stir until well combined.
- Mix in the chocolate chips or chopped peanuts.
- Use hands or a spoon to form the cookie dough into 1 1/2 inch balls, place on the baking sheet, and flatten out slightly. These cookies do not spread much when baking.
- Bake for 12-15 minutes. Remove from the oven and let sit for 10 minutes before removing from the pan.
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Storage Tips
These peanut butter cookies will stay fresh for 5 days in a sealed container. For longer storage, they will freeze well in an air-tight freezer bag.
Want more easy vegan desserts? Try these recipes:
These vegan gluten-free peanut butter cookies with chocolate chips prove that a treat can be both wholesome and indulgent. With their crunchy texture, nutty flavor, and gooey chocolate chunks, they’re a dessert you’ll want to bake again and again. Whether you’re looking for an oil-free vegan cookie recipe, a gluten-free sweet to share, or just a quick plant-based snack, these cookies hit the spot every time!
Vegan Gluten Free Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
These vegan gluten-free peanut butter cookies with chocolate chips are soft, chewy, oil-free, and packed with rich peanut butter flavor and melty chocolate in every bite.
Ingredients
- 1 cup peanut butter (soft or slightly runny), preferably no salt added
- 1/4 cup maple syrup
- 1 Tablespoon flaxmeal
- 1/4 cup cane sugar
- 1 cup rolled oats
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (1/8 teaspoon if using salted peanut butter)
- 1/3 cup vegan chocolate chips or chopped peanuts
Instructions
- Preheat the oven to 350 F (177 C). Prepare a large baking sheet with a silicone baking mat or baking parchment paper.
- In a large mixing bowl, combine the peanut butter, maple syrup, flaxmeal, and sugar. Mix well.
- In another mixing bowl, whisk together the oats, almond flour, baking powder, and salt.
- Add the oat and flour mixture to the peanut butter mixture in the large mixing bowl. Stir until well combined.
- Mix in the chocolate chips or chopped peanuts.
- Use hands or a spoon to form the cookie dough into 1 1/2 inch balls, place on the baking sheet, and flatten out slightly. These cookies do not spread much when baking.
- Bake for 12-15 minutes. Remove from the oven and let sit for 10 minutes before removing from the pan.
Notes
- See above for substitutions and storage tips
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 1 Cookie
- Calories: 230
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
Peanut Butter Cookies – Vegan & Gluten Free
Peanut Butter Chocolate Chip Cookies
These tasty cookies are free from gluten, oil, and animal products. They are filled with sweet peanut buttery flavor and make a great hiking snack and vegan meal prep addition.
- Total Time30 min
- Yield10 2-inch cookies
Ingredients
- 1 cup peanut butter (soft or runny), preferably no salt added
- 1/4 cup maple syrup
- 1 TBSP flaxmeal
- 1/4 cup sugar
- 1 cup oats
- 1/3 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt (use 1/8 tsp if using salted peanut butter)
- 1/3 cup vegan chocolate chips or chopped peanuts
Directions
Preheat the oven to 350F.
In a large bowl, combine the peanut butter, syrup, flax, and sugar. Mix well.
In another bowl, whisk together the oats, almond flour, baking powder, and salt.
Mix the dry ingredients into the peanut butter mixture. Stir until well combined. Then, mix in the chocolate chips or chopped peanuts.
Bake at 350F for 12-15 minutes. Remove from oven, let sit for 10 minutes before removing from the pan.
Enjoy with a glass of non-dairy milk!
I hope you enjoy this recipe as much as I do. Let me know if you tried it in the comments below =]
