These Dairy Free Peanut Butter Cookies are made with almond flour, coconut oil, and flaxseed, and sweetened with coconut sugar. No eggs, no dairy, no gluten!
Can you make peanut butter cookies without eggs and all-purpose flour? Yes! Vegan cookies that are also gluten-free and delicious are most definitely possible. This easy cookie recipe is made for peanut butter lovers and is one the whole family will love.
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Why you'll love this recipe
- Only 7 simple ingredients
- Easy recipe
- Gluten-free, vegan, and refined sugar-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Creamy peanut butter - I used and recommend using natural peanut butter that consists of just peanuts and salt.
Coconut oil - To avoid any taste of coconut oil, use refined coconut oil.
Ground flaxseeds - Also known as flaxseed meal, ground flax seeds are a good source of omega-3 fatty acids and fiber. The ground flax will be mixed with water to create a "flax egg" and our egg substitute. You can use whole flaxseeds in a coffee grinder, blender, or food processor.
Coconut sugar - Similar in flavor to brown sugar, coconut sugar is a refined sugar-free sweetener with a lower glycemic index.
Organic cane sugar - Opt for organic cane sugar to keep these cookies vegan.
Almond flour - This gluten-free flour gives the baked cookies a soft and buttery crumb.
Vanilla extract - For the best flavor, use pure vanilla extract.
Step-by-step instructions
Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place your ground flaxseed and warm water in a small bowl or cup. Set aside. In a glass measuring cup or microwave-safe bowl, melt your coconut oil. Set aside.
Step 1: In a large bowl, combine coconut sugar, organic cane sugar, almond flour, baking powder, baking soda, and salt. Whisk to combine. Add the wet ingredients, peanut butter, vanilla extract, flax egg, and coconut oil, to the dry ingredients. Stir until the mixture is completely incorporated. Use your hands to mix and fully combine.
Step 2: Chill the cookie dough in the refrigerator for 30 minutes. After 30 minutes, use a tablespoon or #40 cookie scoop to scoop out the cookie dough and roll it into balls. You may need to squeeze the ball together and then roll it.
Step 3: Place cookie dough balls in even rows on a cookie sheet, with about 1 ½ inches between each. Using a fork, make a crisscross pattern. Sprinkle with sea salt. Bake for 13-15 minutes. The cookies will be a light golden brown.
Step 4: Allow cookies to cool for a few minutes on the cookie sheet before transferring with a metal spatula to a wire rack.
Recipe tips
- Let your melted coconut oil cool before adding it to the other ingredients.
- For best results, allow these vegan cookies to cool completely on a cooling rack before storing them in an airtight container at room temperature.
- This is my personal preference, but I love keeping my cookies in the fridge.
FAQs
Yes! Place baked cookies on a baking sheet and place in the freezer until solid. Transfer cookies to a freezer-safe bag and keep in the freezer for up to 3 months.
Yes! You can substitute almond butter to make this peanut-free, but it will alter the flavor profile.
Want to make your own peanut butter? Check out this how to make peanut butter tutorial from Texanerin!
More delicious peanut butter recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy Free Peanut Butter Cookies (Gluten Free)
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ½ cup coconut oil melted and cooled
- ½ cup coconut sugar
- ¼ cup organic cane sugar
- 1 ¾ cup almond flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter well stirred
- 1 teaspoon pure vanilla extract
- sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Place your ground flaxseed and warm water in a small bowl or cup. Set aside. In a glass measuring cup or microwave safe bowl, melt your coconut oil. Set aside.
- In a medium bowl, combine coconut sugar, organic cane sugar, almond flour, baking powder, baking soda, and salt. Whisk to combine. Add the peanut butter, vanilla extract, flax egg, and coconut oil. Stir until mixture is completely incorporated. Use your hands to mix and fully combine.
- Chill cookie dough in the refrigerator for 30 minutes.
- After 30 minutes, use a tablespoon to scoop out dough and roll into balls. You may need to squeeze the ball together and then roll it.
- Place cookie dough balls in even rows on cookie sheet, with about an 1 ½ inches between each. Using a fork, make cross-hatch marks. Sprinkle with sea salt.
- Bake for 13-15 minutes. Allow cookies to cool for a few minutes on the cookie sheet before transferring with a metal spatula to a wire rack.
- Store in an airtight container for 2-3 days at room temperature or 4-5 days in the refrigerator.
Brynne
Easy vegan recipe!