The Best Gluten free + Dairy free Peanut butter cookies {Soft, Crisp, GF, DF}

Today’s recipe is a classic. Just like chocolate chip cookies and oatmeal raisin cookies, peanut butter cookies are a classic cookie that is one of my favorites! For starters they are the easiest cookie to make, require the bare minimum of ingredients yet they taste AMAZING! They are definitely one of my favorites which is why I just had to come up with my own recipe!

When making these cookies I wanted to keep the amount of ingredients needed low so they were easy to make and contained ingredients most of us having lying in our cupboards. Second, I wanted to keep them dairy free because many people (me included) like to avoid dairy for a variety of reasons. Lastly, since I am gluten free these cookies will of course contain no gluten or wheat ingredients.

When cooking them I always air on the side of softer rather than crispy because that’s the way I prefer my cookies but if you like yours the other way then simply keep them in the oven for longer.

Cooking Tip: Since these cookies are so soft you HAVE TO let them sit for 5 minutes after coming out of the oven or else they will fall apart. Trust me, the wait will be worth it. 🙂

Vegan Tip: If you are looking to make these cookies vegan than replace the egg with your favorite alternative. For some of my favorites vegan egg alternatives visit my 6 important tips for the vegan cook or baker post here.

Ingredients

• 1 cup creamy peanut butter -Teddy’s, Skippy and Jiff work best!
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1 tsp vanilla
• 1 egg

Directions

1. Preheat oven to 350 degrees and spray a baking sheet with cooking oil or butter.
2. Combine all ingredients in a bowl, stir until combined.
3. Scoop out dough into 1 tbsp size balls and place on cookie sheet.
4. Bake for 7-9 minutes or until the edges are set and the centers are light and fluffy. Cool for 5 minutes before eating to let them set or else they will fall apart since they are so soft.
5. Keep leftovers in an airtight container for up to 5 days. ENJOY 🙂

Gluten free & Dairy free Peanut Butter cookies

diylifestyle.co

Soft and crisp

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Dessert

Servings 8 cookies

Ingredients

  

• 1 cup creamy peanut butter -Teddy’s Skippy and Jiff work best!
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1 tsp vanilla
• 1 egg

Instructions

 

• Preheat oven to 350 degrees and spray a baking sheet with cooking oil or butter.
• Combine all ingredients in a bowl, stir until combined.
• Scoop out dough into 1 tbsp size balls and place on cookie sheet. Bake for 7-9 minutes or until the edges are set and the centers are light and fluffy.
• Cool for 5 minutes before eating to let them set or else they will fall apart since they are so soft.
• Keep leftovers in an airtight container for up to 5 days. ENJOY 🙂

If you liked this post then you may enjoy these

• The best gluten-free gooey chocolate chip cookies ever! (dairy-free options)
• The best paleo almond butter chocolate chip cookies // soft & gooey {gf, df, paleo, healthy, flourless}
• The most delicious gluten free chocolate chip cookies EVER! {paleo & dairy free options available}
• The most delicious gluten & dairy free oatmeal craisin cookies EVER! {gf,df}
• My favorite healthy oatmeal raisin cookies- gluten and dairy free
• Paleo post- My favorite paleo chocolate chip cookies- best cookies in town
• Gluten-free Cinnamon Rolls {Cinnabon Copycat}
• Gluten free carrot cake with cream cheese frosting
• Raw Vegan Coconut Date Bites {healthy, gluten free, vegan, no added sugars, paleo, raw, grain-free}

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