Name: Vegan Peanut Butter Cookies {gluten free and dairy free}
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Peanut butter; 1 cup granulated sugar; 2/3 cup rice flour; 1 teaspoon baking soda; 1/4 cup applesauce; 2 teaspoon vanilla; Pinch salt

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These vegan peanut butter cookies are so rich and buttery, you’ll never believe they’re vegan and gluten-free. The secret ingredient in the applesauce, which keeps them moist and flavorful. Plus, they’re cute as a button and easy to make with just a few simple ingredients.

Vegan Peanut Butter Cookies, anyone?

Did you know it takes 520 peanuts to make just one 12-ounce jar of peanut butter? At least according to the National Peanut Board. Yes, there is indeed a peanut board. Who knew?

The first peanut butter, as we know it, was created in Canada in the late 1800s. And some years later it made it’s way to the U.S. And the rest is history.

I’ve always loved peanut butter, and I think I’ve passed that on to my kid. He literally eats it by the spoonful. I wonder where he learned that? 😉

The Secret Ingredient to Vegan Cookies

There’s nothing quite as satisfying as biting into a perfectly baked cookie. And peanut butter cookies are the ultimate indulgence.

But traditional peanut butter cookies are made with ingredients like eggs and butter. So of course, I felt the need to veganize this classic cookie!

The secret ingredient here is…. applesauce! In fact, it’s a pretty great ingredient for any kind of vegan baking. The applesauce helps to keep the dough nice and moist, and gives just a little bit of extra sweetness.

Plus, applesauce has tons of health benefits, so these cookies are basically health food. 😀

Don’t worry your vegan peanut butter cookies will not taste like apples – I promise.

For this recipe, go crazy with your peanut butter. If you like chunky, use chunky. If you like creamy, go creamy. They’re your cookies, after all.

I do recommend avoiding the all natural peanut butter, as it tends to separate and make the dough a bit soggy. If you must have the natural variety, keep your peanut butter in the fridge to help it stick together better.

Let’s Make Vegan Peanut Butter Cookies

You won’t believe how easy this recipes is to make. It takes just a few simple ingredients, that you probably already have in your pantry.

Like always, start by getting all your ingredients ready. Really there isn’t much prep to be done here.

The hardest part will probably be measuring out your peanut butter and then getting it all out of the measuring cup because it’s just so sticky.

Start by mixing up the baking soda, flour, sugar, applesauce, vanilla, and salt in a medium bowl.

(I used rice flour to keep this recipe both vegan and gluten-free.)

Give everything a good stir, until it’s well combined.

Once you’ve got those ingredients mixed well, now you get to add the peanut butter. You can use a spatula to help get your peanut butter out of the measuring cup.

Then use your spatula to fold your peanut butter into the rest of the ingredients. Using a folding technique makes the mixing easier to manage because of how thick the peanut butter is.

Once your batter for your vegan peanut butter cookies look uniform throughout, it’s time for the next hardest step: waiting.

Try not to eat all the dough at this point. You’ll be tempted.

Instead, put your cookie dough into the fridge for one hour to chill. This will make it a lot firmer and easier to handle.

Once the dough is chilled, us a spoon or a cookie scooper to form the dough into balls, and line them up on your cookie sheet.

But don’t put the rounds of cookie dough too close to each other because once you’re done putting the dough on the pan, you’re going to “style” them.

Take a fork and gently smush each peanut butter cookie, making a crisscross pattern on the dough. This will help flatten your cookies and make them look all fancy.

Since the dough is chilled, it will flatten nicely and the criss-cross marks will stay put. That’s why the chilling step is so important.

Once you’ve crisscrossed all your cookies, pop them into the oven at 350 degrees Fahrenheit for 10 minutes.

When they’re done, let them cool completely so that they don’t fall apart. And then they’ll be ready to eat!

These vegan peanut butter cookies are also great crumbled on top of another dessert, like a scrumptious vegan chocolate cake or vegan ice cream. Or for more cookies- check out my vegan chocolate cookies or vegan sweet and salty tahini cookies.