Vegan/GF Peanut Butter Cookies
Happy December hungry readers! I’m Chef Ryan Del Franco of Ry Bread with Butter. I am a cookie addict and recipe developer to the core. I’ve adapted and streamlined a recipe that was passed down to me from an old catering chef. This is the EASIEST vegan cookie recipe you can get your hands on! And the best part is that they are gluten free too. Vegan and Gluten Free Peanut Butter Cookie is a mouthful to say…so I shorten it to VGFPB cookies.
VGFPB Cookies
Ingredients:
8.8 oz peanut butter
7 oz brown sugar
2 teaspoons vanilla
2 oz almond milk
4 oz oat flour
1 teaspoon baking soda
1/2 teaspoon salt
Raw sugar for rolling
Directions:
Mix peanut butter and brown sugar together using the paddle attachment on a stand mixer or the beaters on an electric hand mixer.
Drizzle in room temperature almond milk and vanilla. Mix together until smooth.
Combine all dry ingredients together then add to the peanut butter mixture. Mix until well combined.
Portion with a 3/4 oz scoop or portion into about 22 balls. Freeze or refrigerate for at least 30 minutes. Roll each cookie in raw sugar before baking. Bake at 325 °F for 18 minutes.
Notes:
Oat flour can be made by putting quick oats into a strong blender and pulsing until all big pieces are broken down.
The dough won’t get firmer when cold; the flour just needs to rest and hydrate before baking.
Buy a kitchen scale!! All of my recipes will be much easier and faster to make with a gram or ounce scale.
Don’t touch the cookies when they come out of the oven. They need several minutes to set and solidify before eating. Try refrigerating before serving too!
Tag me in your pictures of your lovely VGFPB cookies this holiday season! For more recipes and content, follow me on Instagram @rybreadwithbutter. To order custom cookies, seasonal cookies, or reach me for any other project, visit my website rybreadwithbutter.com
Enjoy baking!
-Ry Bread
