Awesome Gluten Free Vegan Peanut Butter Cookies Food

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VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES



Vegan Gluten-free Peanut Butter Cookies image

An easy 7-ingredient healthy peanut butter cookie recipe made with gluten-free flour.

Provided by Carine Claudepierre

Categories     Snack

Time 22m

Number Of Ingredients 7

1 cup Natural Peanut Butter (fresh, runny jar)
6 tablespoons Almond Milk
1 cup All-purpose Gluten-Free Flour (make sure it contains xanthan gum, Bob's red mill is the best)
1 cup Coconut Sugar (or white sugar or unrefined cane sugar)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/4 teaspoon Salt (optional)

Steps:

  • Preheat the oven to 350°F (180°C).
  • Line a baking sheet with parchment paper. Set aside.
  • In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk is too cold, it may not stir well. Microwave the bowl for 20 seconds to soften the peanut butter if needed.
  • Stir in all-purpose gluten-free flour, coconut sugar, vanilla, baking soda, and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
  • Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
  • Place each dough ball onto the prepared baking sheet, leaving 1 thumb space between each ball.
  • Repeat until all the dough is formed into balls.
  • Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
  • Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
  • Cool the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
  • Cool 1 hour to appreciate their best texture.

Nutrition Facts : ServingSize 1 cookie, Calories 137 kcal, Carbohydrate 15 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Sodium 183 mg, Fiber 2 g, Sugar 7 g

AWESOME GLUTEN FREE VEGAN PEANUT BUTTER COOKIES



Awesome Gluten Free Vegan Peanut Butter Cookies image

They are good... I love them, even though I can eat gluten. They are a bit thick and dense, but very tasty.

Provided by Annabell B

Categories     Dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 6

1 1/2 cups teff flour (we use Bob's Red Mill Teff Flour)
1/2 teaspoon sea salt (or plain salt even)
1/2 cup maple syrup (which can be replaced by agave nectar, if you can't eat syrup)
1/2 cup canola oil (or any vegetable based)
1 teaspoon vanilla (Frontier makes gluten free vanilla)
1 cup peanut butter

Steps:

  • Preheat oven to 350.
  • In a large bowl combine dry ingredients, set aside.
  • In a food processor blend syrup, oil, vanilla and peanut butter.
  • Add the wet ingredients to the dry, blend well.
  • Shape dough into walnut sized balls.
  • Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
  • Bake about 13-15 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 121.4, Fat 10, SaturatedFat 1.4, Sodium 98.4, Carbohydrate 6.6, Fiber 0.7, Sugar 5, Protein 2.7

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES



Chewy Gluten-Free Peanut Butter Cookies image

Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.

Provided by BigFatMomma

Categories     Dessert

Time 20m

Yield 24-36 serving(s)

Number Of Ingredients 9

1/2 cup gluten-free margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup salted natural-style peanut butter
1/2 teaspoon baking soda
1 cup garbanzo flour (chickpea)
1/4 cup potato starch
1/4 cup tapioca flour

Steps:

  • Preheat oven to 375.
  • Make sure you have beaters that can handle thick batter.
  • In a medium bowl, cream margarine and sugars.
  • Beat in egg and peanut butter.
  • In a separate bowl, mix flours and baking soda evenly.
  • Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
  • Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
  • You can press them with a fork if desired, but not necessary.
  • Bake 8-10 minutes.
  • Let cool 5 minutes before removing from baking sheet.

Nutrition Facts : Calories 74.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 7.8, Sodium 32.3, Carbohydrate 11.1, Fiber 0.4, Sugar 9.2, Protein 1.7

GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Provided by Jackie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 52m

Yield 15

Number Of Ingredients 5

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  • Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
  • Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g

VEGAN PEANUT BUTTER COOKIES



Vegan Peanut Butter Cookies image

Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. -Katie Bandurski, Shorewood, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen

Number Of Ingredients 9

1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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