I have many cookies recipes on my website, but this one is one of my top 3 favourite. These Gluten Free Vegan Peanut Butter Cookies are every bit as crumbly, nutty and delicious as regular cookies. You will never be able to tell the difference. However, they are much healthier and beneficial for you than the classic cookies. But why? Because I don’t use artificial ingredients. Only fresh, organic and healthy products.
I remember my granny used to make classic cookies every month. And every time they tasted just the same. Oh yes, sweet childhood memories! So, I kind of “stole” her recipes and twisted it a bit (my way) and Voila – we have Gluten Free Vegan Peanut Butter Cookies.
I prefer to store cookies in an airtight container between parchment paper to keep them from sticking together. However, if you don’t have parchment paper, you can tuck a slice of white sandwich bread inside the container. The cookies can also be frozen – in a freezer safe container or bag.
Must try:Â 3 Ingredients Coconut Cookies
The Benefits of Peanut Butter
One tablespoon of peanut butter has only 85 calories, 3 g of protein and nearly 1 g of fiber. I’m so excited to learn there are tons of health benefits of peanut butter that make it even better for to eat! For example, peanut butter is:
- Great source of protein
- Rich in fiber
- Full of nutrients
- A source of healthy fats
- An energy booster
- Lowers the risk of cancer
- Promotes strong bones
- and many more.
Eating peanuts and other nuts are known to improve weight loss. Protein, fat, and fiber contained in peanut butter can trigger the feeling of fullness and help control hunger and thus contribute to weight loss. Studies have also found that eating nuts, including peanuts, reduces a person’s risk of being overweight or obese.
“Life is better with fresh baked cookies.”
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Gluten Free Vegan Peanut Butter Cookies
Ingredients
- 75 g Dairy free unsalted butter
- 1 Pinch of salt
- 120 ml Maple syrup (substitutes: brown sugar or honey)
- 6 tbsp Peanut butter (organic, smooth)
- 1 tsp Vanilla extract (or Vanilla essence)
- 180 g Gluten free white flour (substitutes: ground almonds or rice flour)
- 1 tsp Gluten free baking powder
- 1 tbsp Brown sugar (for the top)
Instructions
- Preheat the oven to 180°C~ 356°F. Line a baking sheet with parchment paper.
- Microwave the butter and the peanut butter until it's half soft and half melted, then combine it with the maple syrup. Add a pinch of salt and vanilla extract.
- Toss the gluten free flour and the backing powder and combine well. Scoop out approx. 12 balls, place them on parchment paper and press to about ½ inch thick. Press gently down with a fork. Sprinkle some brown sugar on the top.
- Bake for about 12-15 minutes and until tops have puffed and cracked, and edges are golden brown. Remove from oven and allow them to cool down for 15-20 minutes.
- Store in an airtight container for up to 5 days.
- Enjoy!