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Vegan peanut butter cookies (gluten-free)

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Total time: 30 minutes
Vegan peanut butter cookies

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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!

Servings: 12 Cookies



  • Grease and line a large baking tray with baking paper
  • Pre-heat the oven to 160°C fan (180°C conventional)
  • Sieve the flour into a bowl
  • Beat together the sugar and butter until the mix is light and fluffy
  • 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)
  • Mix in with the flour and pinch of salt
  • Using a spoon (or ice cream scoop) make 12 balls out of the mix
  • Put the balls onto a tray, evenly spread out, and flatten them slightly with the back of a fork
  • Bake the cookies for approx. 18 minutes, until they are browned and slightly golden
  • Leave them to cool slightly on the tray and then place them on a wire rack to finish cooling
  • Store at room temperature in a cake tin or tupperware

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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