Vegan Peanut Butter Cookies
Simple to make and a great recipe to do with the kids to introduce them to baking - these cookies are gluten free, dairy free, egg free and vegan.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Tea Time
Cuisine: Vegan
Keyword: Dairy Free, Easy, Egg Free, Gluten Free, Peanut, Simple, Vegan
Servings: 16 cookies
Calories: 136kcal
Author: Glutarama
- 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.
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.
Calories: 136kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Calcium: 15mg | Iron: 1mg