Vegan and Gluten Free peanut butter cookies taste just like the standard peanut butter cookies, despite being grain free, and naturally sweetened. These super healthy cookies are made with coconut flour and lightly sweetened with maple syrup. You'll hardly notice the difference between these cookies and the overly sweetened ones. And you'll hardly feel guilty consuming the whole batch! It's a win/win.

These are my go-to flourless cookies to make in case I'm in a pinch and need to bring something over to a family event. I may be biased, but these are better than regular cookies! It's way too easy - no egg beating, and all made in a single bowl! The end results are slightly soft and a chewy cookie.


Peanut Butter Cookies

  • Smooth Peanut Butter - Get unsweetened smooth peanut butter. You could work with chunky peanut butter, but your cookies will be more textured, and might be prone to more cracks when you make the crosshatch pattern. You could use other nut butters you have on hand. Such as Almond Butter, Cashew Butter, or even Hazelnut Butter. I'm curious what kind of cookies you'll end up with if you use Pistachio Butter.
  • Coconut Flour - Coconut Flour is a very dry flour and down absorb a lot of the moisture in baking. So when you do use coconut flour, you have to make sure that the recipe specifically calls for coconut flour.
  • Maple Syrup - It's a natural sweetener in this recipe. You can barely notice the maple taste, if you don't want to use maple syrup, you could substitute it fo honey.
  • Non Dairy Milk - I used Almond Milk in this recipe, but you could use other milks if you prefer.
  • Avocado Oil - Gives it a lot more moisture, because we're using coconut flour. You could use Vegetable Oil, or Canola Oil if you don't have Avocado Oil.
  • Sea Salt - A secret ingredient!
  • Vanilla Extract - This is optional, but I think that vanilla extract gives these cookies a little extra something!


How to Make Peanut Butter Cookies

This simple recipe can be a little finicky because of the coconut flour, but I have easy step-by-step pictures to show you how to make these delicious cookies. And because this might be a different cookie method than you might be used to.

Start by adding the peanut butter, maple syrup, milk, avocado oil, salt, and vanilla (if using) to a large bowl.

Give the peanut butter mixture a good stir. It might look a bit curdled and strange at first, but keep stirring. It will come together. Mix until smooth and glossy.

Add the coconut flour. If you're using coconut flour for the first time, add in one tablespoon at a time. Stirring between each addition. If you've used coconut flour before, you can go ahead and use the full amount.

Stir the coconut flour until the dough start forming. It'll harden a bit, and will become scoop-able with your cookie scooper. You may be stirring and feel like it's not coming together, but it will! The coconut flour needs a little bit of time to absorb the liquid.

Preheat the oven. Using a cookie scooper or a spoon, make 14-15 equal dough balls. About the size of a golf ball. Place them on your prepared lined sheet - don't worry if they're not spaced out, these cookies don't spread out too much. Then using a fork, press into the dough to create a crosshatch pattern.

The outer edges of the cookies will crack a bit, but thats okay and normal! If they do end up splitting up, push them back together, or re-roll the dough back into a ball. You want about 2cm (3/4 in) of the cookie thickness, but a little thicker or thinner is fine too.

Bake the cookies for about ten minutes, then cool on the tray for five minutes or so before transferring them to a cookie rack. If they seem too delicate, leave them to cool longer. It's okay to completely cool them off on the baking sheet.

Once the cookies are cool, it's time to melt your chocolate for dipping! You can either melt them over a double boiler, or melt the chocolate in your microwave.

Dip your cooled cookies into the melted chocolate, then place them back onto the parchment lined baking tray. Let them set at room temperature before storing or serving. Though I don't blame you if you want tot eat them right away! To speed up the setting process, you can pop the cookies into the fridge for a few minutes before dipping them into the chocolate.

Storing and Serving

After the cookies have cooled and the chocolate has set, you can store the cookies in an air tight container. The cookie will keep up to 4 days, or you can freeze them up to a month in your freezer (but make sure to freeze them without the chocolate).

These cookies taste amazing when they're nice and fresh, so I really don't blame you if you want to eat them before the chocolate has set, because they are THAT good! But they do taste even better after the chocolate has set.


Other Cookie Recipes to Try

Prep time:
5 minutes
Cook time:
10 minutes
Chill time:
Total time:
15 minutes
Yield:
14-15 Cookies
Cuisine:
Category:

Ingredients

  • 150 grams (1/2 cup) Peanut Butter
  • 60 ml (1/4 cup) Maple Syrup
  • 2 tbsp Non-Dairy Milk
  • 1 tbsp Avocado Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 4 tbsp Coconut Flour
  • 50 grams (1/4 cup) Dark Chocolate, for dipping

Directions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Add peanut butter, maple syrup, milk, olive oil, vanilla, and salt to a mixing bowl. Stir for thirty seconds, or until the mixture is smooth.
  3. Add the coconut flour, a tablespoon at a time, stirring between each addition.
  4. Once your cookie dough is ready, roll 14-15 equal balls of dough and place them onto the prepared baking sheet. Using a fork, press down each cookie to create a crosshatch pattern.
  5. Bake 350F. for 10-12 minutes, or until lightly golden. Cool on the pan for five minutes, then transfer them to a cooling rack.

Chocolate Dip

  1. Using a double boiler or the microwave, melt your chocolate.
  2. Dip the cookies halfway into the chocolate mixture, place them back on the cookie rack so the chocolate can fully set at room temperature.
  3. Store cookies in a sealed container at room temperature up to three days or freeze up to a month.
  4. Enjoy.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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