Reader Note: this recipe for Vegan and Gluten Free Peanut Butter Cookies is one of my oldest and easiest recipes and it keeps people coming back for more, and now with new and improved photos too!
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!
How I developed the Best Peanut Butter Cookie Recipe
I Googled best 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 on my ‘no-no’ list so I took a bit of this, added a bit of that and hey-presto, these worked. More cake-like and chewy than biscuit but it quashed my craving all the same. I’ve since discovered that 1-2 minutes extra in the oven and they’re crunchier so you can bake to your taste.
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! Actually put me out my misery and comment if you do this too and I’m not barking mad – hahaha.
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How can I make different patterns in my cookies?
In the photo’s I have used my new patterned rolling pins to still get the round shape I rolled each ball of dough into a short sausage shape and rolled the pin width-ways to achieve the rounder shape, otherwise you end up with oval shaped cookies.
Other pattern ideas: why not use a frying mesh or slotted spatula, you could press a colander into the dough or even clean bubble wrap. The possibilities are endless, as long as it’s clean and hygienic you could use any textured surface.
Different Cookie Filling Inspiration
In the cookies I baked on this occasion I added some seedless strawberry jam. My daughter hates jam with ‘bits in it’. I have to say this combination is divine but here are some other ideas you might like to try;
- other jams and jellies such as blueberry, apricot, raspberry, cherry
- buttercream, made vegan with dairy free butter and icing sugar beaten together
- a combination of both ideas above for the ultimate cookie filling
- Nutella or a dairy free chocolate spread
- sweetened cream cheese, simply whip a dairy free cream cheese with some icing sugar
Like the look of my vegan peanut butter cookies, then try these recipes
I have a fair few teatime treat recipes and I’m sure you’ll love to have a go at these Easy Gluten Free Apple Turnovers with a hint of cinnamon or how about my Slimey Wagon Wheel; gluten free and goolishly good there’s always these Rice Crispy Treats | delicious chocolate coated doughnuts to keep you busy in the kitchen with the kiddies and grand children.
Vegan and Gluten Free Peanut Butter Cookies
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Vegan Peanut Butter Cookies
- 250 g peanut butter I used both smooth and crunchy on this occasion
- 50 g caster sugar
- 100 g gluten free plain flour
- 50 g rice flour or 50g more GF plain flour
- 1 tsp bicarbonate of soda
- 60 ml dairy free milk I used soya
- 2 tsp vanilla extract
- pinch of salt
- Preheat oven to Gas 5| 190°C | 170°C Fan | 375°F
- Add all the ingredients to the mixer or bowl and combine to a thick pasty dough
- Roll into 16 balls and pancake between your palms
- Pop onto a lined baking sheet
- Press a fork into each biscuit to make a pattern [see notes for other pattern tips]
- Cook for 10-15 mins depending on how soft you want your cookie
- Remove from the oven and cool for 5 mins before placing on a cooling rack.
- If you wish you could sandwich the cookies together with jam/jelly
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