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.
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.
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.