PEANUT BUTTER COOKIE RECIPE (GLUTEN FREE & DAIRY FREE)
A gluten free and dairy free peanut butter cookie that is soft on the outside, moist on the inside, and will melt in your mouth with each bite.
- 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 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.
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.