Soft + Tender Peanut Butter Cookies | Vegan and Gluten-Free
The softest and most tender peanut butter cookies ever... and you'd never know they were vegan and gluten free unless you read this recipe! Peanut butter heaven wrapped up in pretty little crisscrossed packages. (tip: make your own oat flour by tossing rolled oats in a food processor and processing for 2-3 minutes until a fine "flour" has formed).
Servings: 12 -14 cookies
Calories: 161kcal
Ingredients
- 1 cup peanut butter (you can also use ½ peanut butter and ½ almond butter)*
- 1 cup brown sugar**
- 2 teaspoons vanilla extract
- ⅔ cup oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
- 1 teaspoon baking soda
- ⅛ to ¼ teaspoon fine salt
- ¼ cup filtered water (readers have also had success using ¼ cup almond milk)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
- In a separate mixing bowl, whisk together the dry ingredients (oat flour, baking soda, and salt).
- While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add the water and continue to beat until distributed. Do not over mix.
- Line two baking sheets with parchment paper.
- Roll the dough into balls (about 1 ½ - 2 tablespoons per cookie), drop onto parchment-lined pan, and flatten with a fork one way and then the other to create a crisscross pattern.
- Bake for 8-12 minutes, or until just starting to turn golden at the edges (they bake FAST, so watch them carefully).
- Cool completely on the pan before moving or enjoy.
- Store in an airtight plastic container to keep the cookies soft and chewy.
Notes
*Nut-free option: Use sunflower butter in place of the peanut butter.
**Refined-Sugar-Free option: Use coconut sugar in place of the brown sugar.
***Add chocolate chips for a chocolaty twist!
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 19.3g | Protein: 4.4g | Fat: 8g