Peanut Butter & Coconut Cookies | Gluten-Free & Vegan

Peanut Butter & Coconut Cookies

A few years ago I tried my hand at gluten-free baking. I did a little research, purchased no fewer then three different flours and embarked on making muffins and chocolate chip cookies. Personally, I don’t have any food allergies or specific dietary needs or preferences, but many friends do and I wanted to educate myself so that I had options when hosting! There was a mediocre polenta lasagna and the chocolate chip cookies were a bit grainy, but no one seemed to mind 🙂 Quinoa is now my go-to gluten-free meal base.

My parents always had a garden and believed in making meals (mostly) from scratch. We had fresh vegetables and more apples to pick then we could handle (I still miss the raspberry bush we had in our backyard in Ohio). My food life was very balanced, but it wasn’t until college that I even heard the words organic, GMO, gluten-free, almond or coconut milk, etc. The only allergy I was aware of was for nuts, unfortunately this recipe does involve nuts!

Peanut Butter & Coconut Cookies

Besides rice crispy treats, I wanted to add a dessert to my repertoire that meets a lot of needs, but didn’t require any special flours. This peanut butter cookie fits that description: a satisfying cookie that is gluten-free, vegan, dairy and egg-free! The bonus is that all the ingredients are pantry staples, which makes it perfect for impromptu guests. Yay for a Pinterest recipe discovery that didn’t fail!

To keep these peanut butter & coconut cookies gluten-free, the oats need to specify that they are in fact free of gluten. I always purchase my oats at Trader Joe’s.

Peanut Butter & Coconut Cookies
3/4 c. creamy peanut butter
6 tbsp. honey {or maple syrup for the vegan version} (I used maple syrup)
1 tsp. vanilla
1 c. oat flour (just grind up regular oats in a food processor)
1 tsp. baking soda
1/3 c. desiccated coconut flakes (shredded coconut is fine, but desiccated is slightly more dry. i get mine from the bulk bins at Whole Foods.)
pinch of salt

Preheat oven to 350ºF and line a baking sheet with parchment paper; set aside. In a large bowl, whisk peanut butter, honey, and vanilla until smooth. Add oat flour, baking soda and salt. Stir until combined. Scoop dough into balls and roll in coconut flakes. Place on baking sheet and press down with a fork, forming a criss-cross pattern. Bake for 5-10 minutes or until golden brown (I had to bake closer to 15-20). Yields 12 cookies.

Peanut Butter & Coconut Cookies

Cookies adapted from this recipe

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