Vegan and Gluten-Free Peanut Butter Cookies are no exception for the weekdays. They’re a staple in our household, whether it’s for an after-school treat or a weekend dessert. My kids can’t get enough of them, and I love that they’re made with wholesome ingredients. Plus, they’re so easy to make, and the recipe is incredibly versatile, allowing you to customize them with your favorite add-ins like chocolate chips or chopped nuts.
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, prepare the flax egg by whisking together the ground flaxseed and water. Let it sit for a few minutes to thicken.
- Add the creamy peanut butter, coconut sugar, vanilla extract, baking soda, and salt to the bowl with the flax egg. Mix until well combined.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls. Place them on the prepared baking sheet.
- Use a fork to gently press down on each ball of dough to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
Vitamins and Minerals (per serving):
- Iron: 4%
- Calcium: 1%
- Magnesium: 9%
- Phosphorus: 11%
- Copper: 9%
Vegan and Gluten-Free Peanut Butter Cookies (Clean Eating Kitchen)
As a mom, finding healthy snacks that my family loves is always a win, and these Vegan and Gluten-Free Peanut Butter Cookies are no exception. They're a staple in our household, whether it's for an after-school treat or a weekend dessert. My kids can't get enough of them, and I love that they're made with wholesome ingredients. Plus, they're so easy to make, and the recipe is incredibly versatile, allowing you to customize them with your favorite add-ins like chocolate chips or chopped nuts.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, prepare the flax egg by whisking together the ground flaxseed and water. Let it sit for a few minutes to thicken.
- Add the creamy peanut butter, coconut sugar, vanilla extract, baking soda, and salt to the bowl with the flax egg. Mix until well combined.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls. Place them on the prepared baking sheet.
- Use a fork to gently press down on each ball of dough to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Iron: 4%
- Calcium: 1%
- Magnesium: 9%
- Phosphorus: 11%
- Copper: 9%
