Gluten-Free Peanut Butter Cookies

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup vegan butter or coconut oil, softened 0.5 cup vegan butter or coconut oil, softened
• 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes) or commercial egg replacer 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes) or commercial egg replacer
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup certified gluten-free chocolate chips or chopped nuts 1 cup certified gluten-free chocolate chips or chopped nuts

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the cookies won't stick and will bake evenly.

2. 2

   In a large bowl, cream together the softened vegan butter or coconut oil and granulated sugar or coconut sugar until the mixture is light and fluffy, about 3-4 minutes. Beat in the prepared flax eggs and pure vanilla extract until well combined and smooth.

3. 3

   Gradually add the certified gluten-free all-purpose flour blend and salt to the wet ingredients. Mix on low speed or fold with a spatula until just combined, being careful not to overmix. The dough should be thick and slightly sticky.

4. 4

   Gently fold in the certified gluten-free chocolate chips or chopped nuts until they are evenly distributed throughout the cookie dough. This step adds delightful texture and flavor bursts to each cookie.

5. 5

   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Gluten-free baked goods often firm up significantly as they cool.

Nutrition (per serving)

Tips & Notes

• Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.