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Loaded Peanut Butter Cookies vegan gluten free
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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.