Soft Baked Peanut Butter Cookies (Vegan/GF)

Calling all peanut butter lovers! If you're anything like me and you love a regular dose of peanut butter and chocolate, then this recipe is for you. It's one of my favourites and it's one that I've shared on the blog before - BUT I've recently started baking them without flattening them first for big mounded cookies and I just had to share this version and these new photos with you. Plus, with the holiday season upon us, it's always a good idea to resurface some of the classics!

Yes, you can flatten them with fork prints the good old fashioned way too!

Oh, and another bonus about this peanut butter cookie recipe...

One dough makes 4 totally different versions!!! It makes Peanut butter cookie dough balls (which you can dip into chocolate), baked peanut butter cookies, chocolate peanut butter thumbprint cookies, and peanut butter squares with a chocolate topping.

This is a recipe that I have made literally hundreds of times, be it the unbaked or baked versions. It is my "tried and true" go-to recipe.

Why I love these cookies:

  • They're easy to make
  • Vegan
  • Gluten free
  • Grain free
  • Refined sugar free
  • 1 recipe = 4 different treats
  • They freeze well
  • They're DAMN delicious!!!

The baked cookies are SOFT, not chewy and they practically melt in your mouth. I don't know how to explain it, you just have to make them and see for yourself. They're almost like a peanut butter shortbread cookie.

Vegan Peanut Butter Cookies

(Gluten Free/Grain Free)

  • 1 1/2 cups peanut butter
  • 1 cup blanched almond flour
  • 1/3 cup + 1 tablespoon maple syrup
  • 1/4 cup melted coconut oil
  • 2-4 tablespoons coconut flour*
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon pink salt**
  • 1 heaping cup chocolate chips, optional

Preheat an oven to 350F. Stir all ingredients (except chocolate) together in a bowl or food processor until combined and the dough starts to thicken. Stir in the chocolate if using it. Use an ice cream scoop or a spoon to portion out the dough and release it onto a parchment paper lined baking tray.

For domed cookies like in my first photo, bake without pressing them down. They will take longer to bake because they're thicker. The time will depend on the size of your scoop. Bake for 10-15 minutes (my jumbo scoop requires 15 minutes), until golden brown and dry on top.

For traditional looking peanut butter cookies, gently flatten them using your hand and then press into the top with a fork (dip in almond flour first if it gets sticky). Bake for 8-13 minutes depend on the size of the cookie you make, until golden brown and dry on top.

*The amount of coconut flour will depend on how thick or runny your peanut butter is. If if is on the runny side, use up to 4 tablespoons. If it is thick, only use 2 tablespoons.

**Omit the salt if your peanut butter is salted.

I hope you give them a try! Like I mentioned, this recipe has been a staple in my repertoire for years and it's really good.

If you want to turn the peanut butter dough into the other versions, see last year's post HERE. You'll see how easy it is to make the balls, squares, and thumbprint cookies too!

Also, I have a new recipe on YouTube channel for baked Butternut Squash Fries and Smokey Chili May Dip. SOoooo good! You have to give it a try.


Have an amazing week, friends!!



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