If you’re a peanut butter lover like me, then you’ll love this peanut butter cookie recipe (gluten free and dairy free). This is one of those recipes I make so the whole family can enjoy them. There are times I crave something that’s just a little bit nutty and sweet and these cookies never disappoint.
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The Peanut butter cookies from this recipe are soft on the outside, moist in the middle, and will melt in your mouth with each bite. Fair warning, these cookies always disappear fast.
This recipe is basically a twist on an old recipe that normally calls for flour, butter or milk. This gluten free and dairy free version has only five ingredients, which fits right in with my current approach to baking, which is keep it simple.
As an option, I’m also including a much more fancy version of my peanut butter cookies with chocolate drizzle. I’ll let you decide which ones you like the best. Plus if you’re looking for a simple cookie to take to a holiday event, these might attract a small crowd.
Peanut Butter Cookie Recipe (Gluten Free & Dairy Free)
- 1 cup creamy peanut butter ( I use Jiff Natural with less sugar and sodium)
- 1 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 large egg
- Pre-heat oven to 350°F. Cover sheet pans with parchment paper and set aside.
- Combine peanut butter and brown sugar, then stir in baking soda, vanilla and egg.
- Use a small ice cream scoop or a measuring teaspoon to scoop dough and place on a cookie sheet lined with parchment paper.
- Form each scoop into a ball about 1-1/2 inches wide. I can usually get about 15 cookies to a full sheet pan.
- Press each ball down with a fork so that cookies will bake evenly.
- Bake for 8 to 10 minutes. Cookies will puff up while baking, but will flatten as they cool.
- Cookies will be very soft and will fall apart, so It’s important to cool completely in the pan before removing.
- Store cookies in an airtight container or plastic zip bag to keep fresh.
Peanut Butter Cookies With Chocolate Drizzle
Melt about half a cup of chocolate chips in the microwave following manufacturers directions. Dip fork in melted chocolate and drizzle chocolate over cooled peanut butter cookies.
Place baking pan the refrigerator for about 30 minutes to an hour for the chocolate to harden. Store cookies in an airtight container or plastic zip bag to keep fresh.
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Thank you so much for stopping by today for my Peanut Butter Cookie Recipe and I hope it will become a family favorite of yours.
Cheers!
PEANUT BUTTER COOKIE RECIPE (GLUTEN FREE & DAIRY FREE)
Ingredients
- 1 cup creamy peanut butter I use Jiff Natural with less sugar and sodium
- 1 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 large egg
Instructions
- Pre-heat oven to 350°F. Cover sheet pans with parchment paper and set aside.
- Combine peanut butter and brown sugar, then stir in baking soda, vanilla and egg.
- Use a small ice cream scoop or a measuring teaspoon to scoop dough and place on a cookie sheet lined with parchment paper.
- Form each scoop into a ball about 1-1/2 inches wide. I can usually fit about 15 cookies to a full sheet pan.
- Press each ball down with a fork so that cookies will bake evenly.
- Bake for 8 to 10 minutes. Cookies will puff up while baking, but will flatten as they cool.
- Cookies will be very soft and will fall apart so It's important to cool completely in the pan before removing.
- Store cookies in an airtight container or plastic zip bag to keep fresh.
Notes
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