Soft Peanut Butter Cookies (Gluten-Free and Vegan)

Peanut butter cookies may not be a traditional St. Patrick’s Day treat (or even an Irish treat), but when I tasted these delicious peanut butter cookies, I knew I had to share the recipe. These cookies are gluten-free and vegan, but they are also soft, chewy, and so yummy! My family prefers them without chocolate chips, but I HAD to add mini chocolate chips to part of the batch.

Despite the lack of gluten, eggs, and butter, don’t mistake these treats as healthy–they have a solid dose of sugar. Still, as a sometimes treat, they are worth it!

The recipe says it makes 24, but with the cookie scoop I used, it came out to 21 cookies.

Soft and Chewy Peanut Butter Cookies (Gluten-Free and Vegan)
Prep time
Cook time
Total time
This soft and chewy cookie sports the characteristic criss-cross pattern and big peanut butter cookie of the classic, without gluten or animal products.
Recipe type: Dessert
Serves: 24
  • 1 cup peanut butter
  • ¼ cup applesauce
  • 1 tsp vanilla
  • ¼ cup + 2 tbsp white rice flour
  • ⅔ cup white sugar (plus additional sugar for rolling)
  • 1½ tsp baking soda
  • mini chocolate chips (optional)
  1. Preheat oven to 350 degrees and line a couple cookie sheets with parchment paper.
  2. Mix the first three ingredients (the wet ingredients) in a mixing bowl.
  3. Mix the dry ingredients together, then add them to the wet and stir well to combine.
  4. Fill a shallow bowl or plate with sugar.
  5. Using a cookie scoop, drop spoonfuls of dough into the bowl of sugar and roll to coat.
  6. Place cookie balls on parchment paper and use a fork to press down the top of the cookie, creating a criss-cross pattern with the fork lines.
  7. Bake at 350 degrees for 8-10 minutes. Cookies will remain very soft and fragile until completely cool.


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