- 1 1/2 cups (230g)* gluten free all purpose flour (I use “Better Batter“ or “Bob’s Red Mill 1 to 1“)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter, melted ( I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/2 cup creamy peanut butter
- 1/2 cup coconut sugar, packed*
- 1/4 cup maple syrup
- 2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1 tsp vanilla
- 1/2 cup vegan chocolate chips (optional – I use “Enjoy Life Semi-Sweet Mini Chocolate Chips“)
- Preheat oven to 375°F.
- In a large bowl, mix together gluten free all purpose flour, baking soda, and salt.
- Add remaining ingredients, except for the chocolate chips, to the bowl and stir to combine.
- Optionally, mix in the chocolate chips.
- Use a medium cookie scoop to create cookie dough balls and place on a sheet tray lined with parchment paper.
- Bake in the oven for 10-12 minutes.
- Allow the cookies to cool a bit and then transfer to a cooking rack to cool completely. The cookies will firm up more during the cool down process.
For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount of flour can change the texture of the baked goods.
Not all gluten free flours give the same results. I have made these cookies with “Better Batter”, “Bob’s Red Mill 1 to 1 Baking Flour”, and “King Arthur Measure for Measure Flour”. I cannot promise the same results with a different gluten free flour, but any flour you use for this recipe should at least contain xanthan gum.
Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more. If you use brown sugar, I recommend adding 1-2 tablespoons more of flour until the dough can be rolled with your hands. Then roll the dough into balls and bake.