These simple, sweet and nutty cookies are not only vegan, but naturally gluten-free too - and there's no added fat. With only five simple ingredients, you'll be whipping up these toothsome temptations in no time at all - and seeing them disappear even faster than that. Who needs cholesterol-laden eggs and artery-clogging added fats to hold cookies together? These scrumptiously sweet morsels are powered by peanuts and tofu - hello, protein! Peanuts, a member of the legume family, are also a good source of iron. That's a nice bonus, but who are we kidding – the main draw here is the scrumptious taste and delightful crumb, and these cookies don't disappoint.

Peanut Butter Cookies [Vegan, Gluten-Free]


18 - 22 cookies



  • 1 cup peanut butter (just peanuts)
  • 1/4 cup blended silken (or soft) tofu
  • 3/4 cup golden sugar (scoop and level)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  2. Using a food processor or high powered blender, blend tofu until completely smooth.
  3. In a large bowl combine peanut butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined.
  4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.
  5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool.


Variation: Cashew Cookies This recipe makes a solid base for any nut butter - and my favorite by far is cashew. To make out of this world delicious cashew cookies, replace the peanut butter above with an equal amount of cashew butter and reduce the salt to as little as 1/8 tsp (up to 1/4 tsp max - while the flavor of peanut butter lends itself quite nicely to a salty counterpoint, the sweetness and subtle flavor of cashew is easily overwhelmed by too much). Experiment with other nut and seed butters too.