Vegan Peanut Butter Cookies are gluten-free, thick, soft and chewy packed with sweet peanut butter flavor.
2 cups gluten free flour blend. I use Pamela’s Gluten Free All Purpose Flour Blend
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup no sugars added chunky peanut butter
1/2 cup coconut sugar
1/4 cup maple syrup
2 tablespoons unsweetened almond milk
1 teaspoon vanilla
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
In a bowl mix together gluten-free flour, baking soda and salt. Set aside.
Add remaining ingredients to the bowl of a stand mixer. Beat on medium speed until creamy and smooth, about 2 minutes.
Add flour mixture, blend on low speed until well mixed. The dough will be smooth and form a large ball.
Use a cookie scoop to creat uniform size balls. Place on cookie sheet and then mash flat with a dinner fork to create crisscross marks.
Bake for 10 to 12 minutes. Remove from oven, allow to cool a few minutes and then move them to a cooling rack. The cookies will firm up as they cool. Store in airtight container for up to 4 days.
Keywords: vegan peanut butter cookies