If I could take a nap on one of these peanut butter cookies, I would. I would have one under my head, one snuggled in my arms, and one in my mouth – and I would be in utter heaven. These cookies are beyond pillowy soft – they’re thick, chewy, and perfectly sweet.
I have had a serious love affair with peanut butter cookies since I was a kid. My mom used to buy the store-brought ‘Pirate’ cookies, and I would sneak three or four at a time (thank you, hoodie pockets!)
When I started baking as a teenager, peanut butter cookies were naturally one of the first things I made. They tasted infinitely better than store-bought, which was a double-edged sword. I wasn’t consuming all the preservatives from store-bought cookies anymore, but I was deffffinitely eating more than a few at once.
A few years ago, I set out to create a vegan, grain-free peanut butter cookie that still satisfied the hankering for peanut-buttery-goodness. And today, I am so glad I did!
When I first experimented with this recipe, I discovered that chickpea flour and peanut butter work together like a dream.
I still crush a handful of these cookies in a day, but it makes me feel better knowing I’m getting a decent amount of protein and good fat from the chickpea flour and peanut butter. If you want to make them healthier, feel free to cut down the sugar levels and let me know how they turn out!
You’ll notice this recipe calls for xanthan gum – don’t let that word intimidate you! Xanthan gum is a binding agent produced by the fermentation of sugars. Since there is no gluten in these cookies, the xanthan gum keeps them from falling apart. You can find xanthan gum at any health food store, and also in most major grocery stores. Using xanthan gum in baking is no more difficult than adding salt or baking powder to a recipe – promise!!
The best part about these peanut butter pillows, is that if kept in a sealed container, they stay soft for aaaages.
Before we get started, I would like to dedicate these cookies to all the gluten-free and grain-free folks out there who keep me on my toes! This one’s for you guys!
Grain-Free Peanut Butter Cookies
Sweet, salty, and pillowy soft, you'll want to sneak handfuls of these peanut butter cookies when no one is looking!
- 1 c. natural, smooth peanut butter unsalted
- ½ c. coconut oil melted
- 2 flax eggs (1 flax egg = 1 tbsp ground flax, mixed with 3 tbsp warm water, and left to sit for 10 minutes)
- 1 c. coconut sugar
- ¾ c. cane sugar
- ¾ c. chickpea flour sifted
- 1 c. coconut flour sifted
- 1 tsp. vanilla
- 1 tsp. sea salt
- 2 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
Prepare your flax eggs, and leave to congeal for 10 minutes.
Meanwhile, melt the coconut oil in a small pot on low heat.
Once melted, add to a mixing bowl with the coconut and cane sugars, and stir until evenly incorporated.
- Add the peanut butter and vanilla and whisk thoroughly.
- Stir in the flax eggs.
- Add the sifted coconut and chickpea flour, salt, xanthan gum, baking powder, and baking soda, and stir until no more flour is visible.
- Line a couple baking sheets with parchment or non-stick mats.
- Grab a few tablespoons of dough, roll it into a ball about 2” in diameter, and place on the cookie sheet.
Do this with the rest of the dough, leaving a few inches in between each.
Using a fork, gently press down on the cookie to flatten it slightly, then turn the fork 90 degrees and press down again. This creates a nice criss-cross pattern on the tops of the cookies. You may need to dip your fork in flour so it doesn’t stick to the dough.
Once the cookies are lookin' snazzy with their pattern, cover them with reusable wax wrap and chill in the fridge for at least 15 minutes.
Heat the oven to 350°F (177°C).
Bake the cookies for 9-12 minutes, or until they look cooked on the top.
Allow to cool fully before placing in an air-tight container.
Cookies keep for at least a week on the counter in an air-tight container, or up to two months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
If you’re looking for more sweet recipes, head on over to my Thick N’ Chewy Chocolate Chip Cookies. They are an absolute staple in any vegan household!