Vegan Peanut Butter Cookies

5 from 1 reviews

The BEST crispy, chewy vegan peanut butter cookies! Gluten free as well.


  • ¼ cup vegan butter, at room temperature
  • ¼ cup natural peanut butter
  • 3 tablespoons 100% pure maple syrup
  • ½ cup brown sugar
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Stir and leave until gelatinous)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chickpea flour
  • 1 cup almond meal
  • ⅓ cup chopped pecans


  1. Preheat oven to 350ºF.
  2. Line a baking sheet with parchment paper and set aside.
  3. Put the vegan butter, peanut butter and maple syrup in a bowl and beat using a hand mixer until the texture is smooth.
  4. Add sugar and beat for 2 minutes.
  5. Add flaxseed egg and vanilla and beat for 1 minute.
  6. Slowly add baking powder, baking soda, almond meal and half of the chickpea flour. Turn the mixer off.
  7. At this point the dough may be too hard to mix with a hand mixer so I recommend using your hands to mix the remaining chickpea flour. Knead the dough a few times until it’s smooth.
  8. Add the chopped pecans and fold them in using your hands.
  9. Scoop up about 1 full tablespoon of the dough and form into a ball. Place it on the parchment paper. Repeat this step until all the dough has been used, leaving about 2 inches of space between each ball.
  10. Bake for 12-15 minutes until the bottoms are golden brown.
  11. Take out of the oven and let cool for 10 minutes. Transfer to a cooling rack and let cool for an additional 15 minutes. Serve.


Store these homemade peanut butter cookies in tupperware containers for up to 3-4 days. They’ll probably be gone long before that 🙂


Keywords: vegan, vegetarian, gluten-free, dessert, snacks

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