Gluten Free Vegan Peanut Butter Cookies

Gluten Free Vegan Peanut Butter Cookies

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Every so often I crave the deliciousness of a soft yet crunchy peanut butter cookie.  I've been working on this recipe for quite sometimes trying to perfect the perfect blend for the type of cookies I like.
I like a crunchy outside with a soft chewy middle.  The creaminess and richness of peanut butter makes me want to eat a numerous amount all at once, and we all know what happens when we eat a ginormous amount of cookies all at once.  :)
I find that these cookies will get soft if left out on the counter in a air tight container so I refrigerate them after a day or so.  I think I may try a crunchy peanut butter next time and perhaps some chocolate.  

Prep time: PT10M
Cook time: PT11M
Total time: PT2H21M

Ingredients:

• 1/2 cup Vegan Butter
• 1 cup Brown Sugar (Firmly Packed)
• 1/2 cup Peanut Butter
• 1/4 cup SO Delicious Unsweetened Coconut Milk or any other dairy free milk
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Baking Soda
• 1/4 teaspoon Sea Salt
• 1-1/4 cups Gluten Free All Purpose Flour (Bavaria Mills)

Cooking Directions:

1. Preheat oven to 350 degrees F.
2. In a stand mixer add butter, brown sugar, peanut butter, coconut milk, and vanilla extract. 
3. Cream together, scrape sides of the bowl.
4. Slowly add baking soda, sea salt, and gluten free flour.
5. Mix until combined.
6. Refrigerate for at least two hours.
7. Line a cookie sheet with a silpat or parchment paper.
8. Using a small cookie scooper make round balls.
9. Roll balls in organic cane sugar or turbinado sugar to coat.
10. Using a fork make a criss cross pattern on top of the cookie dough.
11. Bake 10-11 min or until golden.
12. Let cool on cookie sheet before transferring to a wire rack.