Vegan peanut butter cookies (gluten-free)

Peanut butter is quite easily my favourite food. I eat it every day without fail. Not only is it jam-packed full of protein, it is also full of healthy fats – just don’t eat too much of it…

I’ll have it on toast with sriracha or spread it into a sandwich with a vegan Nutella, I’ll mix it into a sauce for dipping vegan spring rolls into, or spread it over some yummy vegan pancakes. And now, I also cook it into these vegan peanut butter cookies!

Lucy

Gluten-free vegan peanut butter cookies

Peanuty Goodness – you'll never guess they are vegan + gluten free!!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 Cookies

Course: Dessert, Snack

Cuisine: American

Calories: 235

Ingredients

  

• 180 g Gluten-free self-raising flour (I use Doves)
• 125 g Vegan butter
• 125 g Soft light brown sugar
• 3 tbsp Aquafaba
• 125 g Peanut butter or you can use any other nut butter
• 1 tbsp Maple syrup
• 1 tsp Vanilla bean paste
• 1 pinch Salt

Method

 

1. Grease and line a large baking tray with baking paper
2. Pre-heat the oven to 160°C fan (180°C conventional)
3. Sieve the flour into a bowl
4. Beat together the sugar and butter until the mix is light and fluffy
5. Gradually beat in the aquafaba, maple syrup, nut butter and vanilla extract (don't worry if the mix starts to curdle slightly, it should un-curdle as soon as more dry ingredients are mixed in later)
6. Mix in with the flour and pinch of salt
7. Using a spoon (or ice cream scoop) make 12 balls out of the mix
8. Put the balls onto a tray, evenly spread out, and flatten them slightly with the back of a fork
9. Bake the cookies for approx. 18 minutes, until they are browned and slightly golden
10. Leave them to cool slightly on the tray and then place them on a wire rack to finish cooling
11. Store at room temperature in a cake tin or tupperware

Notes

I use Doves Gluten-Free Flour