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.

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.

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

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)