These classic gluten free peanut butter cookies are just like the ones you remember from your childhood! Soft, chewy, and full of peanut flavor, these are like the ones your mom used to make!
Cookies are a total comfort food for me. Maybe they are for you, too?
I definitely remember my mom’s peanut butter cookies growing up…they were so delicious – soft and flavorful. She would make a crisscross design on top with the fork, just like I’ve done here. I used to love to help her mix the batter and then roll it into balls – we had lots of fun baking together.
Unfortunately, those cookies that I remember don’t work for our diet anymore. They contained gluten and dairy, and although they were so delicious, they weren’t allergy friendly.
I have made flourless peanut butter cookies in the past, but I was missing the sweeter, more tender cookie that you get when you use flour along with peanut butter. So I tried my hand at making classic gluten free peanut butter cookies, and I was so happy that they turned out really well! Darryl said they were the best peanut butter cookies he’s ever had.
We made these back before we had a peanut allergy to contend with. If you have a peanut allergy, you can easily make these with your favorite nut-free spread. We also love these sunbutter blossom cookies.
- Gluten Free Flour – I love to use Namaste Perfect Flour Blend when baking cookies, because the texture and taste is just right. You can use blends by other companies if they work for you. If you aren’t gluten free, just use an equal amount of regular all-purpose flour.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You can use any brand that works for your needs.
- Sugar – I used organic cane sugar in this recipe. You could use regular granulated sugar or coconut sugar if you like. Coconut sugar will make these cookies a little darker in color.
- Applesauce – Applesauce works as an egg replacer in this recipe. You could also use an equal amount of mashed banana.
Step by Step Instructions
- Mix together the peanut butter, sugar, vegan buttery spread, applesauce, and maple syrup.
- Add the gluten free flour blend, baking soda, baking powder, and salt. Mix on low speed to combine. Chill the dough for 2 hours.
- Roll the chilled dough into balls and place on a parchment paper lined cookie sheet.
- Use a fork dipped in sugar to make a crisscross design in each cookie.
- Bake at 350 degrees F for about 13 minutes.
- Allow the cookies to cool on the cookie sheet before moving them.
Nut Free Option
Sunbutter or Wowbutter works really well as a substitute in this recipe. If you do use Sunbutter, be sure to reduce both the baking soda and baking powder by one third. Otherwise, they will react with the sunflower seed butter and turn your cookies green.
Freezing Cookie Dough
You can freeze this dough! Just roll the dough into balls and freeze on a cookie sheet. Then place the frozen cookie dough balls in a ziploc bag and freeze for up to 3 months.
When it’s time to bake, just place on the cookie sheet and bake at 350 degrees F for about 13 minutes. Keep an eye on them, they may take a minute or two longer to bake from frozen. They will look a little different, since you can’t really do the crisscross design on the frozen dough.
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Classic Gluten Free Peanut Butter Cookies (Vegan).
- Place the sugar, peanut butter, vegan buttery spread, applesauce, and maple syrup in a mixing bowl. Mix on medium speed until smooth.
- Add the gluten free flour, baking soda, baking powder, and salt, and mix on low speed to combine.
- Chill the dough in the refrigerator for about 2 hours or until firm. (This is important! With this gluten free dough, you need the full 2 hours to chill).
- Heat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Shape dough into 1 inch balls. Place about 3 inches apart on a cookie sheet covered with parchment paper. Flatten in crisscross pattern with fork dipped into sugar.
- Bake for about 12-13 minutes, rotating the cookie sheets once. Cool for ten minutes – they will break if you try to move them too soon. Remove from cookie sheet and cool on wire rack.
- Repeat steps 5 and 6 with remaining dough.
This post was originally published in October 2013, before we had nut allergies in our household. This recipe does work very well with Sunbutter or Wowbutter, for a nut free option.
This post is part of my series, “31 Days of Gluten, Dairy, and Egg Free Comfort Food.”