Best Peanut Butter Cookie Recipe (Vegan & Gluten Free)
The best peanut butter cookie recipe is super easy to make! They are so chewy on the inside and crispy on the outside, this is the perfect snack to enjoy any day of the week.
Servings 18 Cookies
Calories 107kcal
Ingredients
Flax Egg
- 1 tbsp ground flax
- 2 1/2 tbsp water
Everything Else
- ½ cup natural peanut butter
- ¼ cup vegan butter softened
- ¼ cup maple syrup
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- ¼ cup ground flax
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 2 tsp hemp hearts
Instructions
- Mix together the 1 tbsp flax with water in a small ramekin and sit in the fridge for 15 minutes to set as a flax egg.
- In a medium bowl, mix the peanut butter, butter, maple, and sugar. Beat using electric beaters until fluffy and combined.
- Add the flax egg and vanilla and beat until combined.
- In another large bowl, mix together the almond flour, flax, baking soda, baking powder, cinnamon and salt. Add the wet to the dry ingredients.
- Refrigerate the batter for 1 hour.
- Preheat to 350 F and line two baking sheets with parchment paper.
- Roll a heaping tablespoon into balls and flatten until they're about 2 inches in diameter.
- Lightly press your fork into them to make a cross hatch and sprinkle with hemp hearts. Make sure there is at least an inch between the cookies.
- Bake for 12-14 minutes or until lightly browned on the bottom. These are very delicate cookies so allow them to cool completely before transferring them to an air-tight container.
Notes
- Always use room temperature butter, vegan or non-vegan. It makes it much easier to cream with sugar. Otherwise you won't get a uniform consistency.
- You need to make sure to refrigerate the batter. This will make it way easier to scoop the cookies. It also helps prevents the cookies from spreading a ton while it bakes.
- To make these cookies gluten free, I use almond flour instead of a wheat based flour which is made from ground almonds. I love using almond flour because not only is it naturally gluten free, but it is also more nutrient-dense and lower in carbs than most flours - like wheat flour or coconut flour. Keep in mind that almond flour and almond meal are not the same. Almond meal is such coarser. This was not tested with almond meal but if you try it, please let me know how it goes in the comments down below!
- As these are gluten free and vegan, they're admittedly delicate cookies. They don't have as much structure as a typical cookie because the almond flour doesn't have any gluten in it. But I actually really prefer that texture because it means they're SUPER chewy and not dry. It does mean you need to allow the cookies to fully cool before you transfer them to a storage container.
Nutrition
Calories: 107kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 44mg | Fiber: 2g | Sugar: 6g | Vitamin A: 134IU | Calcium: 34mg | Iron: 1mg