Gluten and Dairy Free Peanut Butter Cookies
I have to admit that I was skeptical of any dessert with the gluten free or dairy free label. And putting BOTH of these labels into the same recipe surely can’t result in a tasty treat? Well these gluten and dairy free peanut butter cookies will convert even the most critical of folks (here’s looking at myself!). In fact, since discovering this recipe I will NEVER make peanut butter cookies with flour ever again! Why would I when this recipe has minimal ingredients, tastes just as good as traditional peanut butter cookies , but without the flour mess in my kitchen? I made this recipe for the first time while I was on a gluten and dairy free diet and it is one of the few recipes that I have kept from that time because it is just that GOOD!
In fact, I gave this recipe to a friend that was selling baked goods at a local farmer’s market and no surprise that it was a HUGE success! One of the repeat customers said that she never thought she could have a “normal” cookie ever again since her celiac diagnosis! I thought that was the best compliment ever and was happy that I could contribute to that!
16
cookies9
minutes10
minutesIngredients
1 cup of creamy peanut butter
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
Directions
- Preheat oven to 350 degrees
- In a large mixing bowl, beat the egg with a fork. Add the vanilla extract and baking soda. Mix with a spoon
- Add the brown and white sugar and mix well
- Add the peanut butter and mix until combined well
- Roll the dough by hand into 1 inch balls and place on a cookie sheet
- Place balls 1 and 1/2 inches apart
- Using a fork, place cross hatches on the top of the ball (make sure to press down to flatten the ball, but you don’t want to push all the way through the ball or cookie will be too thin)
- Bake for 8-10 minutes until the edges are set
- Remove from oven and cook on a wire rack for 6 minutes (if you remove before the cookies are sufficiently set/cooled then you’ll have a bit of a mess! The cookies will lose their shape)
- After the 5-7 minutes, remove cookies from the cookie sheet with a pancake turner and enjoy!
Notes
- Use whatever size cookie sheet that you have. Typically you can place 3 balls across in a row. The number of rows depends on the size of the cookie sheet. If you only have 1 cookie sheet, then make 2 batches. If using 2 cookie sheets, make sure to turn the sheets at the 4-5 minute mark
- These cookies freeze extremely well!
Disclaimer: If you have Celiac disease, make sure to use brands that have been researched and are recommended by your doctor to prevent against cross contamination/inadvertent gluten exposure