I spent the last few days craving biscuits so decided to make my own…unfortunately all the biscuits in my new recipe book Back to Biscuits have egg in them and as I’m still steering clear of that I needed to find a vegan alternative, of course I could have experimented with my own recipes but you have to be in an experimental mood, and I wasn’t! Therefore I googled vegan cookies and came up with peanut butter cookies. None of the recipes I found catered for me exactly some were very extravagant with millions (I exaggerate) of ingredients, others had items off my ‘no-no’ list so I took a bit of this, added a bit of that and hey-presto, these worked. More cakey than biscuit but it quashed my craving all the same.


What I especially like about these biscuits is that it’s one of those recipes where you throw all the ingredients into a bowl and stir, I’m ever so lazy when it comes to washing up, I have this batty idea that if you use a smaller saucepan than necessary it’s less washing up, whilst that maybe true in terms of surface volume…it still equals one saucepan to wash up, I know this, yet I still use the smallest possible option every time….go figure!


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Vegan Peanut Butter Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Author: Glutarama
  • 250 g peanut butter I used smooth on this occasion
  • 50 g caster sugar
  • 100 g gluten free plain flour
  • 50 g rice flour
  • 1 tsp bicarbonate of soda
  • 60 ml almond milk
  • 2 tsp vanilla
  • pinch of salt
  1. Preheat oven to Gas 5/ 190C
  2. Chuck it all in the mixer or bowl and combine to a thick pasty dough
  3. Roll into 16 balls and pancake between your palms
  4. Pop onto a lined baking sheet
  5. Press the back of a fork into each biscuit to make a pattern
  6. Cook for 10-15 mins depending on how soft you want your cookie

I shared this with A Mummy Too and her weekly link up party, lots of other fab recipes here so take a peek

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