These vegan, gluten-free, coconut flour peanut butter cookies are chewy with crisp edges. They’re perfect if you’re craving a treat that’s both sweet and a little salty. These vegan coconut flour cookies are grain free, dairy free, egg free, and refined sugar free. They’re a nutritious dessert or snack that is sure to satisfy both kids and grownups.
Ingredients
Coconut flour adds a subtle coconut flavor and satisfying texture to cookies. It’s highly absorbent which helps balance any oiliness from the peanut butter, giving cookies a chewy, rich texture. Coconut flour is packed with fiber and lower in carbohydrates compared to regular wheat flour. It’s a must-try if you require a gluten-free option.
This recipe calls for natural, smooth (aka creamy) peanut butter. You can substitute crunchy peanut butter if you prefer. Just be sure to use a brand of peanut butter that doesn’t contain any added sugar. The only ingredient listed on the jar should be peanuts. Alternatively you can easily make your own peanut butter at home by blending up peanuts in a food processor.
I sweetened these vegan peanut butter cookies with maple syrup. I love the flavor combination of peanut butter and maple syrup, and I find that using a liquid sweetener gives these cookies a soft, chewy texture with just the right amount of crispiness around the edges. You can substitute other liquid sweeteners such as agave if you prefer.
Step-by-Step Recipe Instructions
These vegan, gluten-free peanut butter cookies are quick and easy to make. Start by allowing the peanut butter to come to room temperature, then mix the wet ingredients and salt together. Next you’ll add the coconut flour and mix once more.
The next step is to refrigerate that mixture for 30 minutes in order to achieve a cookie dough consistency.
After 30 minutes of chilling time, preheat the oven to 375 degrees Fahrenheit, then scoop out a tablespoon of dough and roll it into a ball in your hands before placing it on a sheet pan lined with parchment paper. Repeat with the rest of the dough (this recipe makes approximately 14 cookies).
Next you’ll use your fingers to flatten the balls down into round, cookie shapes before baking the coconut flour peanut butter cookies for 10 minutes.
Once the cookies are finished baking, allow them to cool off for at least twenty minutes before removing from the pan and serving.
Optional Additions
To add an extra layer of flavor to these cookies, stir 1/2 cup each of dairy-free dark chocolate chips (or chopped dark chocolate) and/or chopped peanuts into the cookie dough.
Coconut Flour Peanut Butter Cookies Recipe (Vegan and Gluten Free)
Equipment
- Baking tray
- Parchment paper
Ingredients
- 2/3 cup smooth natural peanut butter (at room temperature)
- 2/3 cup maple syrup
- 1/2 cup coconut flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the peanut butter, maple syrup, pure vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix well.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Scoop out 1 tablespoon of dough into your hands and roll it into a ball, then place on a sheet pan lined with parchment paper. Repeat until all the cookie dough has been formed into balls.
- Use your fingers to press the dough balls down and flatten them into circle shapes.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Let the cookies cool off for at least 20 minutes before serving.
Notes
- Store in an airtight container for up to five days or freeze them for up to three months.
- Optional additions include 1/2 cup each of chopped peanuts and/or dairy-free dark chocolate chips.
These cookies are super tasty and easy to make! I decreased the amount of maple syrup to taste. Overall 5-star recipe! Thank you
Thank You! Glad you enjoyed them!
Delicious!
Thank you! Glad you enjoyed the cookies!