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.
½cupunsalted butter, softeneddairy-free and Vegan use Smart Balance or Earth Balance butter
1teaspoonmolasses
1egg,egg-free/Vegan use Bob's Red Mill gluten-free egg replacer
1 ¼cupsgluten-free all-purpose flourI 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.
¼teaspoonxanthan gumleave out if your flour already has it
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.