Vegan and Gluten Free Peanut Butter Cookie

by Carolina Jantac  •  Jump to Recipe

My favorite gluten-free flour is derived from oats. It is very versatile, and it’s super-easy to make on your own at home. I start with about 1 cup of whole oats and process them in a food processor for about 1 minute, which yields about ¾ cup of oatmeal flour. It will be a coarse flour, one in which you can still see some of the oat flakes, but that’s my preferred type to bake with anyway. It holds moisture more readily, and it is easy to swap one- to- one for wheat flour.

Those two swaps made this recipe for Classic Peanut Butter cookies a winner! They are crunchy around the edges and just chewy enough in the center. We often make accommodations for dietary needs nowadays when entertaining or feeding family, but you don’t have to compromise when it comes to taste and texture. The recipes that are most successful are those that still use wholesome ingredients and let that one main flavor shine through; in this case, that’s the peanut butter! The Once Again Crunchy Peanut Butter is the star, and its flavor is what makes this cookie one of my all-time favorites. It doesn’t hurt either that the oat flour adds a bit of fiber that you wouldn’t find in the regular cookie recipe!


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