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Vegan Peanut Butter cookies

pb doough


Vegan gluten-free cookies that will easily store at room temperature in a ziplock bag. Prepare in advance of your RV trip or in a convection or traditional oven while camping.

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Makes 2 dozen cookies

1 cup creamy or chunky peanut butter
1/2 cup raw agave nectar
1/4 cup unrefined virgin coconut oil, melted
3/4 teaspoon salt
1 1/4 cup oat flour
1/2 cup flaxseed meal


  1. Preheat oven to 350degrees F.
  2. Stir the first 4 ingredients together in a medium sized bowl. Add oat flour and flaxseed meal. Stir well to combine.
  3. Roll 1/2 of the dough into 1″ balls. Place dough balls onto an ungreased cookie sheet. Space evenly.
  4. Flatten slightly. Store the other half of the cookie dough in a ziplock bag in the fridge to bake later.
  5. Bake cookies for approximately 12 minutes or until lightly golden brown.
  6. Let baking sheet (or muffin tin) cool completely before placing the next batch on the pan to bake the remainder of the dough.
  7. Allow baked cookies to cool for a 10 minutes or more before moving the cookies off the pan with a spatula.

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