Loaded Peanut Butter Cookies, vegan and gluten-free

Is there anything better than the smell of coffee on a weekend morning? Uh, yah! The smell of coffee AND cookies! These Loaded Vegan, Gluten-Free Peanut-Butter Cookies are delicious. They are packed with peanut butter, oats, chocolate, and coconut. Essentially, it’s just a yummy bowl of oatmeal in cookie form, so why not have these cookies with your morning coffee? I know I would!

Peanut Butter Cookies

I’ve written before that peanut butter cookies hold a special place in my heart. I love a traditional peanut butter cookie, like this one on my blog, but I also love loading them with extra flavours! This vegan peanut butter cookie recipe, which is also gluten-free!, adds pretty much all my favourite peanut butter combinations: peanut butter and chocolate; peanut butter and oats; and peanut butter and coconut. So why not mix all those things together to create the ultimate, loaded vegan peanut butter cookie recipe!

Oh, and if there is one other thing I love in this world, it is salt. Really, you should ask my partner — I adore salt. It makes everything that much better, when used right!

I sprinkle these cookies with a little bit (and I mean a very little bit!) of sea salt when they come out of the oven. The salt enhances all of the flavours so the cookies can pack the best punch they possibly can. Don’t be afraid of salt, it’s a fear that will hold your cooking/baking back.

These are definitely not Christmas Cookies, but they are great to make this time of the year! They box up really well and make great gifts — I mean, who doesn’t love the combination of peanut butter and chocolate?!

I’ve been collecting and testing some Christmas recipes lately (you should be following my blog series A Perfect Match for Christmas movie and recipe pairings!) I’ve also been collecting recipes on Pinterest, so you should definitely follow me there if you’re interested in finding out more about what I’ll be making during the holidays!

Thanks for wandering over to my little corner of the internet. I hope you enjoy these Loaded Vegan and Gluten-Free Peanut Butter Cookies! Make sure to tag me (at)theveganharvest on Instagram or Twitter if you make them!

Check Out More Cookie Recipes From The Vegan Harvest:

• Biscotti Trio – a three-in-one recipe! Chocolate Orange, Lemon Poppyseed, and Almond Anise… mmmm!
• Crispy Maple Oatmeal Cookies – these are crunchy and packed with warming flavours like cinnamon and maple!
• Peanut Butter Cookies – just you’re good ‘ole traditional peanut butter cookies, but vegan and gluten-free of course!

5 from 1 vote

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Loaded Peanut Butter Cookies

Prep Time

10 mins

Cook Time

12 mins

Chilling

30 mins

Total Time

42 mins

 

These vegan and gluten-free cookies are loaded with peanut butter, oats choclate, and coconut! No one will know these have no butter, eggs, or flour!

Servings: 24 cookies

Ingredients

Wet Ingredients

• 1/2 cup vegan butter (I used earth balance), room temperature
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 3 tbsp aquafaba
• 1 tsp vanilla

Dry Ingredients

• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp I'm Free Perfect Gluten Replacement, or xanathan gum
• 1/2 cup Bob's All Purpose Gluten Free Flour
• 1/2 cup chickpea flour
• 2 tbsp tapioca flour

Add-ins

• 1/2 cup rolled oats
• 1/2 cup chocolate chips (I used enjoy life mini chocolate chips)
• 1/3 cup unsweetened shredded coconut
• sea salt, for sprinkling on cookies after baking

Instructions

1. Beat the butter, peanut butter, and sugars until fluffy, about 5 minutes.

2. Add the vanilla and aquafaba and beat until combined.

3. Add the baking soda, xanthan gum, baking powder, and salt and beat until combined.

4. Carefully beat in the flours until combined.

5. Fold in the oats, chocolate chips, and coconut.

6. With your hands, form the dough into 24 balls - they should be a little bigger than one tablespoon balls.

7. Freeze for 30 minutes and preheat your oven to 350 degrees Fahrenheit. 

8. Line a baking sheet with parchment paper and bake 8 to 12 cookies at a time, depending on how big your baking sheet it (I do 8 because I have a small, apartment sized oven!). They shouldn't spread too much, though.

9. Bake the cookies for 12-14 minutes, or until slightly browned. Sprinkle with a very tiny amount of sea salt. Let the cookies sit on the baking sheet for 10 minutes before placing them on a cooling rack. 

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