Chewy healthy peanut butter cookies that are secretly vegan and gluten free with a flourless option! So healthy with only 5 simple ingredients and made without butter yet packed with nutritious flavor! You’ll even want to eat all the dough before it gets to the oven!
Holy-moly these cookies are AMAZING! No joke you are going to want to eat these beauties all day long… even before they make it to the oven! Really, since they are vegan you can even eat it before cooking like this edible cookie dough!
My husband just looked at these photos and told me, “Wow, these really are delicious!”
And they are! These healthy peanut butter cookies will blow your mind and can be turned into so many delicious cookies! There is no butter or eggs and they are made with only 5 simple healthy ingredients and the dough can be turned into thumbprint cookies (peanut butter and jelly cookies anyone?!) and healthy peanut blossoms – just add a center of jelly or chocolate (use dairy-free chocolate for food allergies)!
In fact when I tried this recipe out the other night, my entire family was huge fans! I ended up making them twice that night and another batch the next day to have enough for photos! Some turned into healthy peanut butter cookies stuffed with chocolate morsels that were begging to be used from the pantry.
After I made them I had to skip dinner because I ate so much of the raw cookie dough on the second round that my belly was happily full. Then I had a few more for breakfast the next morning. I think I have a slight peanut butter craving going on. Aside from a peanut butter fetish, I will admit I literally live off healthy cookies and homemade bread each morning these days. But whose counting. It’s an easy breakfast for me as I’m getting lunches together for the day and baked goods go so delicious with fresh coffee!
Healthy Peanut Butter Cookies: Ingredients
Here’s the scoop, all you need is:
- organic peanut butter
- maple syrup
- vanilla extract
- cinnamon apple sauce
- gluten free flour (or cassava flour for a grain-free cookie)
I used homemade cinnamon apple sauce (or use regular) and boy did this make these cookies AMAZING!
Tips for making Vegan and Gluten-Free Peanut Butter Cookies
The dough will be very sticky and the peanut butter used matters. I use Costco organic peanut butter and drain the oil off. Mix the ingredients together and if needed, set it in the refrigerator for 15 minutes or until you are able to handle it. Scoop the cookie dough onto the prepared baking pan then use a fork to lightly press down the top (it may stick to the fork so just do it lightly, scrapping it away to flatten a bit). This helps the cookie cook evenly. Don’t worry if the peanut butter cookie doesn’t look pretty. After it bakes, press it down again criss-crossing fork marks to resemble a tic-tac toe game.
Believe me, these are going to be your new favorite best Christmas cookies! They are made with all natural healthy vegan ingredients and raw cookie dough is the best! I like to keep these slightly under-cooked because a soft chew cookie is my favorite but if you prefer crunchier just bake these for about 5 minutes longer or until the edges start to brown.
More favorite healthy dessert and snack recipes:
- Gluten-Free Apple Crisp
- No-Bake Peanut Butter Chocolate Marshmallow Treats
- Chewy 5-Ingredient Peanut Butter Bars
- No-Bake Peanut Butter Oatmeal Cups
- Chocolate Rocky Road Cookies
- Edible Chocolate Chip Cookie Dough
- Peanut Butter Oatmeal Cookies (Made with Peanut Butter Powder)
- No-Bake Quinoa, Pumpkin and Peanut Oat Cookies
- Healthy Chocolate Peanut Butter Oatmeal No-Bake Cookies
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Healthy Chewy Peanut Butter Cookies (Vegan)
Ingredients
- 1 cup peanut butter preferably organic
- ½ cup maple syrup
- 1 teaspoon vanilla
- 2 Tablespoons cinnamon apple sauce
- 2 Tablespoons gluten free flour or cassava flour for flourless
Instructions
- Preheat the oven 325 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
- In a medium mixing bowl add the peanut butter, maple syrup, vanilla and apple sauce. Mix to combine (it will thicken as you mix) then add the flour and mix completely. Round into 12 round balls and place the cookie dough rounds on the baking pan 2 inches apart. The dough will be very sticky. If needed, set it in the refrigerator for 15 minutes or until you are able to handle it.
- Scoop the cookie dough onto the prepared baking pan then use a fork to lightly press down the top (it may stick to the fork so just do it lightly, scrapping it away to flatten a bit). This helps the cookie cook evenly. Don't worry if the peanut butter cookie doesn't look pretty. After it bakes, press it down again criss-crossing fork marks to resemble a tic-tac toe game and to flatten the cookie.
- Bake for 14 minutes and let cool for about 2 minutes before transferring to a cooling rack to cool completely.
Notes
* Making in warm temperatures could make the dough sticky. If that happens, put the dough in the fridge to harden for about 15 minutes before rolling into balls. *If the dough is still too sticky (depending on the peanut butter used) add about 1 more tablespoon of flour if needed.
Brittany says
I am not sure if it was a peanut butter problem (just used regular old Jiffy), but these cookies did not set. I put the dough in the refrigerator for 15-20 mins to make it more solid, which worked. However, I baked as directed and they did not harden or set. I left them for another few mins and finally took them out hoping they would harden when cooled. Nope. They remain squishy, like a big blob of cookie-shaped peanut butter. They taste good though! A peanut butter blob instead of a peanut butter cookie! It wouldn’t have mattered, but blobs don’t travel well and I meant to bring them to a friend’s house. Oh well, more for me!
Danielle Fahrenkrug says
Brittany, oh dear. The jiffy peanut butter should have worked fine as it is still a thicker consistency, but I wonder if it is any of the additives (like is it the natural kind or does it have high fructose corn syrup). Did the consistency look like the batter in the photos?
Leigh Taylor says
Not really sure what Ive done wrong, (still new to baking) but my cookies didnt expand at all. The dough turned out nice I thought. Easy to handle and didnt even stick to the fork when pressed. But taking them out the oven, they just fall to bits. Damn. Advice please?
Danielle Fahrenkrug says
Hi Leigh! I have not had that happen or heard this troubleshooting from anyone else yet. Mine always turn out chewy. They won’t expand which is why you press them down with a fork before baking. Did you make sure to add apple sauce, which helps the cookies bind. What kind of flour and peanut butter was used?
Leigh Taylor says
Only just saw this reply. Its okay, they were fine in the end. They were also chewy and fudgey, I just needed to give them mle time to settle. I didnt have applesauce and couldnt get hold of any so I used a banana instead. They were just small as I didnt realise aboit lack of expanding as new to all this. Ive also made your banana and peanut butter brownies. To die for!
Judy says
Have not made, but wanted to know if I could substitute peanut butter with almond butter. Can’t eat peanut butter.
Danielle Fahrenkrug says
I have not tried almond butter but I bet it would work. Just omit the apple sauce and add 1/2 teaspoon of cinnamon. Also drain off any extra oil from the almond butter. If the batter is thick enough to work with, you can add in the apple sauce after mixing the batter. Almond butter tends to be more runny, so that is why I suggest testing the dough out without it first.
Theresa says
Hi! A photo of what the dough is supposed to look like would be very helpful. Mine turned out oily and unworkable. Maybe due to my choice of peanut butter or mixing by hand. I ended up using way more flour than the recipe calls for in an attempt to create something that resembles dough. Also a photo of the formed cookies before going into the oven would be helpful. I still think these will taste amazing. Hope they cook ok!
Danielle Fahrenkrug says
Hi Theresa,
Great idea- I will soon update this recipe with steps for the images, and hopefully a video too. Yes, the peanut butter does matter, as if it is too runny it can may the dough hard to work with. I use organic no-stir, or Costco’s organic peanut butter, both with any oil drained off the top before mixing. – Danielle
Joanne says
Just finished baking and oh boy this is certainly over the top. I will be sharing this with friends tomorrow.
I will be making this again.
Many thanks,
Joanne
Danielle | Delightful Mom Food says
Hi Joanne! I am so thrilled you enjoyed and thank you for sharing with friends and taking the time to rate this recipe! Have a wonderful day!