{"id":4567,"date":"2019-04-12T05:00:15","date_gmt":"2019-04-12T11:00:15","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=4567"},"modified":"2021-04-27T09:58:30","modified_gmt":"2021-04-27T15:58:30","slug":"soft-and-tender-peanut-butter-cookies-vegan-and-gluten-free","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/soft-and-tender-peanut-butter-cookies-vegan-and-gluten-free\/","title":{"rendered":"Soft and Tender Peanut Butter Cookies | Vegan and Gluten-Free"},"content":{"rendered":"

You've just stumbled upon the recipe for the BEST vegan peanut butter cookies ever. This recipe has received over 100 5-star reviews! Note:\u00a0<\/em>This post was originally published on October 6, 2013<\/a> but has since been updated with new photos and helpful tips! The recipe is the same.<\/i><\/strong><\/p>\n

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You've just stumbled upon an easy, fool-proof recipe for\u00a0the BEST vegan peanut butter cookies.<\/p>\n

This recipe has earned the praises of hundreds and has been viewed nearly a million times. Point being: You're in good hands.<\/p>\n

If it's tasty pb cookies you're looking for, I've got your back.<\/p>\n

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To make these cookies, you'll start by gathering your ingredients.<\/p>\n

You'll need just 7 ingredients (salt + water INCLUDED). I promised easy, didn't I?<\/p>\n

For this recipe, you'll need:<\/strong>
\nOat flour (store-bought or make your own from rolled oats).
\nBrown sugar (or coconut sugar for a less refined treat).
\nPeanut butter (or sunflower butter or almond butter).
\nVanilla extract.
\nBaking soda.
\nSea salt.
\nWater or plant-based milk.<\/p>\n

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Once you've rounded up your ingredients, it's time to get to work.<\/p>\n

Using a stand mixer or hand mixer, cream together the peanut butter and brown sugar for one minute. Then, add the vanilla and beat for another 30 seconds.<\/p>\n

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Next, whisk together the oat flour, baking soda, and sea salt.<\/p>\n

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Then, slowly add the oat flour mixture to the peanut butter mixture while beating. Once a crumbly dough has formed, add the water and continue to beat until incorporated.<\/p>\n

Line two baking sheets with parchment paper, and roll the dough into balls (you want about 2 tablespoons of dough per cookie). Drop the dough balls onto the lined pans.<\/p>\n

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Then, use a fork to flatten the dough balls one way and then the other, creating a crisscross pattern across the top of each.<\/p>\n

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Once you've flattened all the cookie dough balls, bake for just 8 to 12 minutes, or until starting to turn golden at the edges.<\/p>\n

They bake quickly, so be sure to keep an eye on them.<\/p>\n

Remove the cookies from the oven and let them cool completely before moving or enjoying.<\/p>\n

They're quite tender and soft, especially when they're warm, so it's important to let them rest before fiddling with them.<\/p>\n

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The path to making these peanut butter cookies vegan and gluten-free means that all the extraneous ingredients are cleared away, allowing their true nutty potential to flourish and shine.<\/p>\n

I think you'll find these cookies to be the softest, most tender, and peanut-buttery you've ever tasted. The use of brown sugar adds to their density and lends a warm, caramel layer to their peanut butter decadence.<\/p>\n

They have a melt-in-your-mouth quality to them, and they pair perfectly with an ice cold glass of plant-based milk.<\/p>\n

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And if you'd like to repurpose these cookies in a sweet, summery treat, be sure to checkout this recipe<\/a> for vegan double peanut butter ice cream sandwiches.<\/p>\n

Also, see the comments below for fun and interesting ways readers have modified this recipe\u2014hint: the addition of chocolate chips seems to be a win!<\/p>\n