Classic peanut butter cookies made gluten and dairy free! Crisp edges, soft and chewy in the centre and packed with peanut butter. No one will ever guess this peanut butter cookie recipe is both gluten free and dairy free.
The timeless and comforting taste of peanut butter cookies made allergy friendly. This peanut butter cookie recipe is both gluten free and dairy free, but no one will ever notice the difference.
They’re soft and chewy in the centre, with crisp edges, and packed with peanut butter. Plus, they’re super quick and easy to make!
These gluten and dairy free peanut butter cookies are sure to become a family favourite in no time!
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Ingredients
- creamy peanut butter
- dairy-free butter/margarine
- granulated sugar
- brown sugar
- egg
- vanilla extract
- gluten-free flour, all-purpose blend
- baking soda
- salt
See recipe card for quantities.
Ingredient Notes
Peanut butter: Use regular, creamy peanut butter. Natural peanut butter will result in a drier, crumblier cookie.
Dairy-free butter substitute: I use vegan Becel.
Gluten free all-purpose flour blend: Use a blend that contains xanthan gum, so the cookies don’t spread too much. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Instructions
- Preheat oven to 350°F (180°C). In large bowl, cream the peanut butter, dairy-free butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the gluten-free flour, baking soda and salt and stir until combined.
- Scoop out rounded tablespoonfuls of dough, using a cookie scoop or rounded tablespoon, and shape into balls. Drop about 2” apart, onto parchment-lined baking sheet. Using the prongs of a fork, flatten cookies slightly, turn 90° and press again, creating a cross-hatch pattern. Optional: sprinkle the tops of each cookie with granulated sugar.
- Bake for about 10 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Gluten-Free Peanut Butter Cookies
- Use regular, creamy peanut butter – for soft and chewy cookies, use regular, creamy peanut butter – don’t use a natural peanut butter.
- Don’t over bake – if you want cookies that are crisp on the outside, and soft and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Prefer some crunch? – add ¼ cup of chopped peanuts to the dough to add texture and crunch to your cookie.
Storage
Baked cookies: 2 – 3 days in an air-tight container at room temperature.
Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bring to room temperature, use a fork to make a cross-hatch pattern on each cookie and sprinkle with granulated sugar, then bake as normal.
Recipe Card
Gluten-Free Peanut Butter Cookies (Dairy Free)
Ingredients
- ½ cup peanut butter, creamy
- ¼ cup dairy-free butter alternative, dairy-free butter or margarine
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup gluten-free flour, all-purpose blend (see note)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). In large bowl, cream the peanut butter, dairy-free butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the gluten-free flour, baking soda and salt and stir until combined.
- Scoop out rounded tablespoonfuls of dough, using a cookie scoop or rounded tablespoon, and shape into balls. Drop about 2” apart, onto parchment-lined baking sheet. Using the prongs of a fork, flatten cookies slightly, turn 90° and press again, creating a cross-hatch pattern. Optional: sprinkle the tops of each cookie with granulated sugar.
- Bake for about 10 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
- Use regular, creamy peanut butter – for soft and chewy cookies, use regular, creamy peanut butter – don’t use a natural peanut butter.
- Don’t over bake – if you want cookies that are crisp on the outside, and soft and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Prefer some crunch? – add ¼ cup of chopped peanuts to the dough to add texture and crunch to your cookie.
- Baked cookies: 2 – 3 days in an air-tight container at room temperature.
- Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bring to room temperature, use a fork to make a cross-hatch pattern on each cookie and sprinkle with granulated sugar, then bake as normal.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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