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    Home / Recipes / Desserts

    Vegan Gluten-Free Peanut Butter Cookies | Rachelle, Footloose and Gluten-Free

    Posted On Jun 17, 2018 · Updated On Feb 25, 2019

    Vegan Gluten-Free Peanut Butter Cookies | Rachelle, Footloose and Gluten-Free

    The perfect balance of soft and crunchy, these gluten-free peanut butter cookies by Gluten-Free Baking By Rachelle are also dangerously addictive. You've been warned.

    Baked GoodsDesserts

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    Every so often I crave the deliciousness of a soft yet crunchy peanut butter cookie.  I’ve been working on this recipe for quite sometimes trying to perfect the perfect blend for the type of gluten-free peanut butter cookies I like. I like a crunchy outside with a soft chewy middle.  The creaminess and richness of peanut butter makes me want to eat a numerous amount all at once, and we all know what happens when we eat a ginormous amount of cookies all at once.  ? I find that these gluten-free peanut butter cookies will get soft if left out on the counter in a air tight container so I refrigerate them after a day or so.  I think I may try a crunchy peanut butter next time and perhaps some chocolate.

    gluten-free peanut butter cookies
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    Soft Gluten-Free Peanut Butter Cookies

    The perfect balance of soft and crunchy, these gluten-free peanut butter cookies by Gluten-Free Baking By Rachelle are also dangerously addictive. You've been warned.
    Prep Time10 mins
    Cook Time11 mins
    Total Time21 mins
    Course: Dessert
    Cuisine: American
    Keyword: cookie recipe, easy recipes, gluten-free cookies, gluten-free dessert recipes, gluten-free peanut butter cookies
    Author: Rachelle, Footloose And Gluten-Free

    Ingredients

    • ½ cup Vegan Butter
    • 1 cup Brown Sugar, Firmly Packed
    • ½ cup Peanut Butter
    • ¼ cup SO Delicious Unsweetened Coconut Milk or any other dairy free milk
    • 1 teaspoon Pure Vanilla Extract
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Sea Salt
    • 1-¼ cups Gluten Free All Purpose Flour

    Instructions

    • Preheat oven to 350 degrees F.
    • In a stand mixer add butter, brown sugar, peanut butter, coconut milk, and vanilla extract.
    • Cream together, scrape sides of the bowl.
    • Slowly add baking soda, sea salt, and gluten free flour.
    • Mix until combined.
    • Refrigerate for at least two hours.
    • Line a cookie sheet with a silpat or parchment paper.
    • Using a small cookie scooper make round balls.
    • Roll balls in organic cane sugar or turbinado sugar to coat.
    • Using a fork make a criss cross pattern on top of the cookie dough.
    • Bake 10-11 min or until golden.
    • Let cool on cookie sheet before transferring to a wire rack.

    Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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