Easy Vegan Peanut Butter Cookies drizzled with chocolate for the perfect bite. Hands down the best peanut butter cookie recipe ever, they are soft, pillowy and taste just like the classic cookie you love!
Looking for more Peanut Butter Cookie Recipes? You need to try my Chocolate Dipped Peanut Butter Oatmeal Cookies or my No Bake Peanut Butter Chocolate Bars.
Table of Contents
- Peanut Butter Cookies Recipe
- Can I use natural peanut butter for cookies?
- Why do peanut butter cookies have fork marks?
- Should you refrigerator peanut butter cookie dough before baking?
- How to tell if peanut butter cookies are done?
- How do you store cookie dough?
- More Vegan Dessert Recipes you Need to Try:
- Get the Recipe
Tis the season! The cookie season that is! Which means it’s the best time of the year, am I right? What are your favorite Christmas cookie staples?
Growing up my mom would also make peanut butter blossom cookies. You know, the peanut butter cookie coated in granulated sugar and then stuffed with a Hersey kiss. Those were probably some of my favorites because it had the best of both worlds, peanut butter and chocolate!
Well, today I’m revamping the peanut butter cookie classic with a vegan and gluten free twist! You guys are going to love it, trust me! I cannot wait to make them for our family who’s coming in town. One has an egg allergy and the other a gluten allergy, so these cookies are perfection! Let’s get started!
Natural peanut butter, the kind you get in the natural foods section at the grocery store, tends not have as much salt in it. So if you use natural peanut butter in your cookies I’d recommend adding more salt to the dough.
Have you ever wondered why peanut butter cookies have fork marks in them? I know I have, so I looked it up! Peanut butter cookie dough can be a lot denser than other doughs. Putting the hash marks in the cookie dough balls actually helps flatten the cookies so they cook more evenly.
Some cookie dough recipes call for you to refrigerator the dough before baking it to solidify the fat in the dough (the butter or oil). However, if you don’t have time to refrigerate the cookie dough it’s ok. The cookies will still turn out and taste amazing, they just may spread a little bit more than usual because the “fat” is already warm. Peanut butter Cookies are a little different because they are denser than most cookies, so you shouldn’t have the “spreading” problem.
Usually to determine a cookies “doneness” you can lightly nudge the edges to see if they are firm. If the edges don’t budge the cookies are done. For peanut butter cookies, the bottom will also be slightly browned which tells you they are perfectly cooked!
Homemade cookie dough can be kept in the refrigerator, covered, for up to two days. To freeze the cookie dough, scoop out individual cookie dough balls and place on a baking sheet. Place baking sheet in the freezer for 1 to 2 hours so the dough balls freeze. Then place cookie dough balls in a freezer safe storage bag and store. The dough will keep up to 3 months.
Last week I posted my Vegan Chocolate Cake Recipe and oh my goodness! You guys, I’m not vegan but lately these vegan gluten free desserts have been rocking my world and making me think twice.
I love the texture of these cookies, they are so pillowy and soft but the exterior has a slight crunch. Each bite is tender and loaded with peanut butter flavor and a slight hint of cinnamon. The finishing touch was the chocolate drizzle on top. They are heavenly! If you’re looking for a new Christmas cookie recipe to make this year, I have it!
Bon Appetit friends!
More Vegan Dessert Recipes you Need to Try:
- No Bake Vegan Cookie Dough Energy Bites
- Vegan Thin Mint Cookie Dough
- Chocolate Chip Pumpkin Vegan Cookie Dough
- The BESt Vegan Chocolate Chip Cookies
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 20 cookies 1x
- Category: Dessert, Cookie, Vegan, Gluten Free, Holiday, Christmas
- Method: Baking
- Cuisine: American
Description
Easy Vegan Peanut Butter Cookies drizzled with chocolate for the perfect bite. Hands down the best peanut butter cookie recipe ever, they are soft, pillowy and taste just like the classic cookie you love!
Ingredients
- 1 3/4 cup bobs red mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup coconut oil, solid
- 1/2 cup creamy peanut butter
- 1/3 cup maple syrup
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Chocolate Ganache: (optional)
- 1/3 cup vegan chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper and set aside.
- To a small bowl add gluten free flour, baking soda, salt and cinnamon. Set aside.
- To a stand mixer add coconut oil, peanut butter, maple syrup and vanilla extract. Using the paddle attachment, mix until smooth.
- Add dry ingredients and almond milk to stand mixer and mix until well combined.
- Using a spoon or a small cookie scoop, form small 1″ balls and place 1″ apart on prepared baking sheet. Gently press down on each ball with a fork to create a criss cross pattern.
- Bake for 10 minutes. Remove from oven and let cool on a cooling rack.
Optional:
- In a small bowl, add chocolate chips and coconut oil. Place in the microwave for 30 second increments until melted and smooth.
- Drizzle or dunk peanut butter cookies with chocolate ganache.
Nutrition
- Serving Size: 2 cookies
- Calories: 299
- Sugar: 13 g
- Sodium: 284 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 g
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