Who doesn’t love a good peanut butter cookie? These classic vegan peanut butter cookies are as easy to make as they are to eat!
To make these gluten free, simply swap in a GF flour blend or sorghum flour in for the wheat flour. Bob’s Red Mill® is one good source for both. I recently discovered sorghum flour, and though I’m not GF, I enjoy baking with it. It’s perfect for these cookies, which don’t use baking soda or baking powder, and so, don’t rely on a flour that rises.
Make sure your peanut butter isn’t too dense so it’s easy to blend with the other ingredients.
- 1 cup peanut butter at room temperature (smooth or crunchy)
- 1 cup whole wheat pastry or light spelt flour (for gluten-free — gluten-free flour blend or sorghum flour)
- 1/2 cup natural granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon salt
- Pinch of cinnamon
- 1/3 cup currants, vegan chocolate mini-chips, or crushed peanuts, optional
- Preheat the oven to 350º F.
- Combine all the ingredients in a large bowl. Work together with a pastry blender or the tines of a large fork until well combined. You can also use clean hands!
- Scoop the dough up with a 1/8 cup (2-tablespoon) measure. Arrange on a parchment-lined baking sheet.
- Flatten the dough lightly with your palm, then press down lightly with a regular-sized fork in two directions to make that cool criss-cross pattern that peanut butter cookies are known for.
- Bake for 10 minutes, or until the bottom of the cookies are golden brown.
- Allow to cool for a bit to firm up, then transfer to a plate or rack to cool completely. Store cookies covered, at room temperature.
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Photos: Galiyah Assan / Bigstock