These are the Best Vegan Gluten Free Peanut Butter Cookies ever! They are crispy on the outside and soft and chewy on the inside! They melt in your mouth!
These cookies are a must make asap! You are going to love them because they are slightly crispy on the outside but the inside is soft and chewy and it completely melts in your mouth, it’s like a spoonful of peanut butter! 😉
You may have already seen my almond butter cookies but if I’m being completely honest… I’m more of a peanut butter girl rather than almond butter… what is your favorite? ?? comment below!
These cookies also only require 6 ingredients! One of which is a flax egg… I know I don’t use them very often but for this cookie, we are! A flax egg is flax meal mixed with water, 1 tablespoon flax seeds (ground up) to 3 tablespoon water, then you let it sit for a couple minutes until it gets to be a gel like consistency. I buy flax seeds and store them in the fridge, when I need flax meal I just toss some in my nutri-bulllet and it turns right into flax meal. (1 tablespoon flax seeds equals about 1 ½ tablespoon flax meal once ground up)
For the peanut butter I used PB&Co. “white chocolate wonderful” kind, sometimes I use all natural peanut butter (just peanuts as the ingredients) but honestly for this cookie it’s just better with the creamy peanut butter. BUT with that being said I also tested this with Trader Joe's all natural peanut butter (ingredients just peanuts) and it turned out wonderful as well, little different flavor and slightly more hard/crispy but still delicious!
I know some of you are going to ask about substituting the tapioca flour! Most likely you would be fine swapping rice flour in this recipe but it will result in a more crumbly texture as you know rice flour usually does… I have NOT actually tried it in this recipe yet, but I have in other similar ones… so if you really won’t use tapioca then go ahead and try the rice flour! For my Tapioca flour I use the Bob’s Red Mill brand and almost every grocery store carries it now days!
Let’s talk about the fork marks on the cookies! They are optional but if you choose not to do them, then you still need to push the cookies slightly flattened before baking otherwise they are going to be some really puffy domed shaped cookies!
A few more things about these Best Vegan Gluten Free Peanut Butter cookies:
They are super yummy!
Crispy outside chewy and moist center!
Melts in your mouth!
Like a big spoon of peanut butter!
My new favorite and hopefully yours soon too!
Super easy only 6 ingredients!
Ok I think that’s it! If you try these Peanut Butter cookies and be sure to leave a comment and a rating! It’s super helpful! Also take a pic and tag me on social media I would LOVE to see them! 😉
I hope you give this a try and let me know what you think! let's keep in touch too on TwoRaspberries, Facebook, Twitter, and Pinterest!
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PrintBest Vegan Gluten Free Peanut Butter Cookies
These are the Best Vegan Gluten Free Peanut Butter Cookies ever! They are crispy on the outside and soft and chewy on the inside! They melt in your mouth!
- Prep Time: 5 mins
- Cook Time: 14 mins
- Total Time: 19 mins
- Yield: 10
- Category: Cookie
Ingredients
- - 1 flax egg (see notes)
- - 1 cup natural creamy peanut butter (see notes)
- - ¼ cup pure maple syrup
- - 1 teaspoon vanilla
- - 4 tablespoon tapioca flour (also works with Bob's Red Mill all purpose baking flour in the red package)
- - 1 teaspoon baking soda
Instructions
- Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper or spray with non-stick spray.
- Make the flax egg in a small bowl first and set it aside to thicken and get gel like.
- In a large bowl, add the peanut butter (at room temp, not melted just creamy) and then proceed to add the maple syrup, vanilla, flour, baking soda and the flax egg last because it should be thickened by this time.
- Mix everything until it forms a batter.
- Roll them into golf ball sized balls and place them on the lined baking sheet, using a fork flatten them making the traditional fork marks OR you can just flatten them by using your hands to push them down either way works.
- Once the oven is pre-heated, place them in the oven for 14 minutes.
- Remove them from the oven and let them sit for at least 15 minutes to set, otherwise they will just fall apart!
- Makes about 10 large cookies.
- Store in a sealed container for 2-3 days.
Notes
1 flax egg = 1 tablespoon flax seeds ground up into a flax meal (this will make about 1 ½ tablespoon flax meal) -mixed with 3 tablespoon water and let sit a few minutes until it becomes a gel consistency!
*if you are using flax meal that is already ground up then you need 1 ½ tablespoon flax meal with 3 tablespoon water
PEANUT BUTTER- I have tried this recipe with PB&Co. white chocolate wonderful peanut butter AND Trader Joe's all natural peanut butter (only ingredients are peanuts) and both turned out great! the all natural peanut butter from Trader Joe's had slightly more of a hard crispy texture though! BUT be sure to stir up the natural PB and place in the fridge for atleast 30 minutes so it's not super runny like natural ones tend to be when they are warm!
crispy + chewy + melt in yo mouth delish!
