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Peanut butter ads a fun twist to these traditional holiday cookies. #glutenfree #vegan

Peanut Butter Gingersnaps

  • Author: Laurel
  • Prep Time: 135 minutes
  • Cook Time: 13 minutes
  • Total Time: 148 minutes
  • Yield: 36 cookies 1x
  • Category: Sweet Things
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, vegan


These peanut butter cookies are all made up for the holidays! I used a stand mixer to whip up these cookies in no time at all. If you don’t have a stand mixer, don’t panic. You can still make these scrumptious treats. A hand mixer, a food processor, or some good old fashioned elbow grease can be used just as well. Just be sure to let the dough chill in the fridge for two hours before baking. Without this cooling time, the cookies will flatten out.



  • 1 cup natural peanut butter
  • 2 cups coconut sugar
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons Ener-g egg replacer mixed with 4 tablespoons warm water
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • More coconut sugar for rolling


  1. In a medium bowl whisk together the coconut flour, baking powder, cinnamon, ginger, allspice, and cloves.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, sugar, and coconut oil. Mix on medium speed until well combined. Add in the egg replacer mixture and the vanilla extract. Mix until combined, scraping down the bowl as necessary. Slowly add in the flour mixture. Continue mixing until well combined. Place the dough in a bowl and chill in the refrigerator for 2 hours.
  3. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.
  4. Using one slightly heaping tablespoon of the dough at a time, roll the dough into a circle and then flatten slightly into a plump disc. Roll the cookie in sugar and place on the cookie sheet. Repeat with the rest of the dough, making sure to place the cookies 1 inch apart on the cookie sheet. Bake the cookies for 12-14 minutes or until the edges just barely start to brown. Cool on the cookie sheet for 2 minutes and then move to a cooking rack and allow to cool. Serve.