Amazing 1-bowl Vegan Peanut Butter Cup Cookies that come together in not time, zero chilling required. Just as good as the classic and are gluten-free!We’re on a cookie rolllll! Am I the only one that’s BAMBOOZLED over the fact that the holidays are next week? I can’t.
Because that means that we’re a hop, skip and a jump away from 2020. And that means I’m getting married like, TOMORROW.
Speaking of wedding bells and cookies, have you ever heard of the Youngstown cookie table at weddings? It’s totally a thing and if you’re from that part of Ohio, you know what I’m talking about.
All the moms bring a batch of cookies so you have an amazing table overflowing with love and mountains of homemade goodness. My kind of celebration!
Ingredients to make vegan and gluten-free peanut butter cookies:
I adapted my Vegan Ginger Molasses Cookies recipe in order to make these bad boys. Those are definitely more chewy thanks to the molasses while these peanut butter cookies are more soft. In fact, they’re still soft and moist and fabulous on day three!
I can’t lie…peanut butter cookies have never been my favorite (unless they have chocolate). I adore peanut butter by itself, but when it comes to burying itself in cookies, I’m not obsessed. Thus, today we’re adding peanut butter cups to the mix!
FLOUR: The base is my favorite combo of almond flour and oat flour. I get three pound bags of almond flour at Costco for less than $12—crazy good deal! Most store brands now sell almond flour, like ALDI and Kroger’s Simple Truth brand.
I love these two flours together because they make the most moist baked goods with amazing texture AND they’re undetectably gluten-free for all my GF readers!
OIL: We’re using solid coconut oil for the fat here, which is buttery and delish. Don’t melt it!
PEANUT BUTTER: We’ve got 1/3 cup of creamy salted peanut butter (I get the Kirkland brand at Costco) for stupendous pb flavor.
COCONUT SUGAR: For sweetness, structure, and moisture! Ahhh, the power of sugar. I imagine any kind of sugar would work fine in this recipe.
MINI PB CUPS: I like the natural dark chocolate ones you can find these at Trader Joe’s, Whole Foods, or on Amazon. (Feel free to use good old Reese’s.) I went the route of slicing them in half because I love how it looks, but you can use them whole, too. I recommend folding some into the dough!
Tools to make vegan peanut butter cup cookies:
- Silicone baking mat: reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this!
- Cookie sheet: because everyone needs a few.
- Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth.
- Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer.
- Air tight container: my storage solution for just about everything.
Craving more holiday treat goodness? I gotchu!
- Vegan Ginger Molasses Cookies
- Coconut Oil Chocolate Chip Cookies with Pomegranate
- Vegan Peppermint Chocolate Skillet Cookie
- Fudgy Avocado Walnut Brownies
I have a feeling you’re going to adore these homemade peanut butter cup cookies. If you make them, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!Print
Amazing 1-bowl Vegan Peanut Butter Cup Cookies that come together in not time, zero chilling required. Just as good as the classic and are gluten-free!
- 1 1/2 cups almond flour
- 1/2 cup oat flour (certified GF if needed)
- 2/3 cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup solid coconut oil, not melted
- 1/3 cup creamy salted peanut butter
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 8 mini peanut butter cups*, sliced in half (plus more for dough, if desired)
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. In a large bowl, whisk together almond flour, oat flour, baking soda, and salt.
- Add coconut oil, coconut sugar, peanut butter, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough. At this point, you can fold in a few chopped pb cups or a handful of chocolate chips.
- Use a cookie scoop to form dough into round balls, using about 2 tbsp of dough each. Place on cookie sheet two inches apart and press a pb cup half into each cookie. Top with flaky salt, if desired.
- Bake for 11-12 minutes. Let cookies cool for 10 minutes before devouring. Store at room temperature for up to 4 days in an air tight container.
*I used Whole Foods’ brand of mini pb cups and they held up well in the oven. To guarantee they don’t melt, you can slice and freeze them beforehand.
For more everyday flours (not gluten-free), try my Peanut Butter Blossoms.