Melt-in-Your-Mouth Vegan Peanut Butter Cookies (Gluten-free)
If you're a peanut butter fanatic, these gluten-free vegan peanut butter cookies are here for you! They got a soft, almost like melt-your-mouth texture and rich peanut butter flavour that's so satisfying and delicious!
Preheat the oven to 175 °C / 350 °F. Line a baking sheet with a baking mat.
Make the "flax egg" by mixing the ground flaxseed with 3 tablespoons of water. Set it aside for later.
Add peanut butter, soft coconut oil, and coconut sugar to a mixing bowl. Whisk together until just combined. Make sure not to over whisk.
Add the "flax egg" and vanilla extract to the peanut butter mixture. Mix them together evenly.
Then add flour, baking soda, and salt to the mixture. Mix them together until all ingredients come together.
Use a tablespoon to scoop out a heaping tablespoon of the mixture and place it on the lined baking sheet. Repeat to use up all cookie dough.
Use your hands to roll the cookie dough into balls. Be mindful not to touch them too long; otherwise, it might become too soft. If they are too soft, you can pop them into the freezer for 10 minutes.
Gently press the balls against the baking sheet to make them about 1.25 cm or 1/2 inch thick.
Bake in the preheated oven at 175 °C / 350 °F for 10-12 minutes until the cookies are golden brown.
Transfer the baking sheet onto a wire rack to let the cookies cool down completely.
Video
Notes
*Coconut oil: Coconut oil will be in liquid form over 24 °C. If your coconut oil is fluid, pop it in the fridge for an hour or so before you start making the cookies.
**Coconut sugar: You can also use other types of sugar like brown sugar, golden sugar, etc. Just be aware of the differences in different types of sugar.
***Gluten-free self-raising flour: I'm in the UK and I use this store-bought one. You can just use self-raising flour if you're not specifically aiming for making them gluten-free. If you only have gluten-free plain flour, just use the same amount of flour plus 1/2 teaspoon of baking powder.