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Close-up of peanut butter cookie with salt and sugar topping.
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5 from 1 vote

Peanut Butter Cookies (Vegan and Gluten-Free)

These 1-bowl, vegan and gluten-free peanut butter cookies take just a few minutes to make and another few to disappear. Rich and not too sweet, you’ll love the crunchy salt and sugar topping. Or go thumbprint style and add jam or chocolate.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Canadian
Keyword: gluten-free peanut butter cookies, peanut butter, vegan peanut butter cookies
Servings: 12 cookies
Calories: 193kcal
Author: sylvia


  • 1 cup peanut butter all natural, sugar-free, salt-free
  • 1/2 cup almond flour
  • 2 tablespoons margarine
  • 3 tablespoons aquafaba (liquid from canned or cooked chickpeas) (See recipe notes)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 cup coconut sugar

Salt and Sugar Topping

  • .5 teaspoon raw sugar (or substitute coconut or white sugar)
  • .5 teaspoon flaky sea salt (or substitute with sea salt, or table salt. If using table salt use about half the amount as it's saltier.)


  • jam or jelly
  • chocolate (either a few chips or chunks from a bar)


  • Preheat the oven to 350F.
  • Put all the ingredients in a mixing bowl and mix for 1-2 minutes, until the dough is well combined. It will look crumbly but it should be easy to roll into a ball.
  • Roll into 12 balls. Use a fork to flatten each cookie slightly and then top with a good sprinkle of the salt/sugar topping. Alternatively, flatten slightly and then use a thumb or finger to make an indent in the middle of the cookie. Drop in a dollop of jam or jelly or a chunk of chocolate (or even a few chocolate chips)
  • Bake for 10-12 minutes, until the edges are just starting to brown.
  • Let them cool on the baking sheet. They will look quite soft when you remove them from the oven, but they will firm up as they cool down.


Peanut Butter

I have only tested these with all natural peanut butter. Your results may vary if you use sweetened peanut butter. 


See our post, Aquafaba: An Easy Vegan Egg Replacer.

Almond Flour

This is also called ground skinless blanched almonds. I use superfine almond flour. If you're buying almond flour to make this recipe, also check out the Mother Mix recipe, which uses almond flour. It's an awesome pantry staple that you can use to make over 15 different dairy-free comfort food recipes. 

Nutritional Information

Nutritional information is an estimate only, without the toppings. 


Serving: 48g | Calories: 193kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Sodium: 134mg | Potassium: 173mg | Fiber: 2g | Sugar: 7g | Vitamin A: 83IU | Calcium: 33mg | Iron: 1mg