With peanut butter and a touch of cinnamon, these vegan gluten-free sugar cookies can be decorated with icing or simply sprinkled with coconut sugar before baking.

May 20, 2026

Peanut Butter Sugar Cookies

Name: Peanut Butter Sugar Cookies
Prep time: 45 min
Total time: 60 min
Yield: 36
Ingredients: 4 tsp (20 mL) ground chia seeds; 2 tbsp (30 mL) water; 2 1/4 cups (550 mL) gluten-free flour; 1 tsp (5 mL) gluten-free baking powder; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) Earth Balance® Creamy Peanut Butter, at room temperature; 1/2 cup (125 mL) Earth Balance® Soy Free Buttery Sticks, at room temperature; 1/2 cup (125 mL) coconut sugar; 1/4 cup (60 mL) maple syrup; 1 tsp (5 mL) vanilla extract; 2 tbsp (30 mL) almond milk; 1/2 cup (125 mL) aquafaba (canned chickpea water); 4 cups (1 L) icing sugar, sifted; 2 tsp (10 mL) vanilla extract

45

Prep Time Minutes
60
Total Time Minutes
17
Number of Ingredients
36
Servings

Tags:

Vegan,
Dessert

Ingredients

Cookies:
4 tsp (20 mL) ground chia seeds
2 tbsp (30 mL) water
2 1/4 cups (550 mL) gluten-free flour
1 tsp (5 mL) gluten-free baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) Earth Balance® Creamy Peanut Butter, at room temperature
1/2 cup (125 mL) Earth Balance® Soy Free Buttery Sticks, at room temperature
1/2 cup (125 mL) coconut sugar
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) almond milk
Icing:
1/2 cup (125 mL) aquafaba (canned chickpea water)
4 cups (1 L) icing sugar, sifted
2 tsp (10 mL) vanilla extract

Directions

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Step one

Cookies: Stir ground chia seeds with water; let stand for about 10 minutes or until most of the water is absorbed. Set aside. Whisk together gluten-free flour, baking powder, cinnamon and salt; set aside.
Step two

In separate bowl, beat together Earth Balance® Creamy Peanut Butter and Earth Balance® Soy Free Buttery Sticks until smooth. Beat in coconut sugar, maple syrup and vanilla until well combined. Beat in chia mixture and almond milk. Stir in flour mixture.
Step three

Divide dough into 2 portions and shape into disks; wrap each disk in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days.
Step four

Preheat oven to 350°F (180°C). Working with 1 portion of dough at a time, roll out dough between 2 sheets of parchment paper to 1/4-inch (5 mm) thickness. Transfer dough with parchment paper onto baking sheet. Freeze for 10 minutes.
Step five

Remove top sheet of parchment paper. Using 3-inch (8 cm) round cutter, cut out cookies, rerolling scraps as needed (you should have 36 cookies). Transfer to parchment paper–lined cookie sheets, about 2 inches (5 cm) apart. Freeze for 10 minutes.
Step six

Bake, rotating and switching pans halfway through cooking time, for 12 to 15 minutes or just until cookies are pale golden at edges. Let cool in pans on rack.
Step seven

Icing: Using electric stand mixer, beat aquafaba on high speed for 1 minute. Beat in icing sugar, 1/4 cup (60 mL) at a time, until all sugar is incorporated, about 5 minutes. Add vanilla; beat on medium speed for 6 to 8 minutes or until shiny, thick and creamy. Transfer icing to piping bag fitted with small round tip. Decorate cookies as desired.

Tips

• This is a good all-purpose cookie recipe that can be prepared year-round. Use a simple round cookie cutter or vary shapes depending on the season and holiday.

• For a variation, omit cinnamon for plain cookies or substitute 1 tsp (5 mL) grated lemon zest for cinnamon.

• Tint icing with food colouring and decorate cookies with coloured sugar and sprinkles if desired.