Gluten-Free Peanut Butter Cookies {Dairy-Free & Vegan Option}
These are the best gluten-free peanut butter cookies! They are soft, chewy and a little crisp around the edges. The recipe also has a dairy-free and Vegan option.
Servings 24 cookies
Calories 126kcal
Ingredients
- ½ cup gluten-free peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened dairy-free and Vegan use Smart Balance or Earth Balance butter
- 1 teaspoon molasses
- 1 egg ,egg-free/Vegan use Bob's Red Mill gluten-free egg replacer
- 1 ¼ cups gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ¼ teaspoon xanthan gum leave out if your flour already has it
- ¾ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 tablespoon gluten-free all-purpose flour
- 1 tablespoon granulated sugar (optional)
Instructions
- Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
- Mix in the egg (or egg replacer) and the molasses. Mix until fully combined.
- In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients.
- Add the flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
- Cover cookie dough and refrigerate for 30 minutes.
- Preheat oven to 375°F.
- Scoop 1 tablespoon of dough on a parchment-lined cookie sheet 2 inches apart. (I used a greased 1 ½ tablespoon cookie scoop.)
- Add the tablespoon of gluten-free flour into a small bowl. Dip the bottom of your fork into the gluten-free flour and then press down on the tops of the cookies to make a crisscross "x" shape.
- Sprinkle the tops of the cookies with granulated sugar. (optional)
- Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
- Allow the cookies to cool completely. Store in an airtight container. Enjoy!
Video
Notes
- To bring your egg to room temperature add very warm, but not hot, tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
- Always use a cookie scoop. I use a 1 ½ tablespoon cookie scoop. It was a game changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
- For dairy-free I used Smart Balance butter.
- For egg-free/Vegan I used Bob's Red Mill egg replacer.
- Store in an air-tight container.
- See the post on how to freeze the cookie dough.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 17mg | Iron: 1mg
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