These peanut butter cookies are simple to make and delicious. Slightly crunchy on the outside with a chewy center, these cookies are vegan friendly and include gluten free and refined sugar free options.
I’ve loved peanut butter for as long as I can remember. I grew up eating peanut butter sandwiches on soft, white bread. Back in the day, life was simple. Buying bread wasn’t as complicated as it is today. I mean, do I buy ancient grain, sprouted wheat, sprouted grain, or whole grain?!
You could also take peanut butter snacks to school without worrying about all the food allergies that are so prevalent today. Sometimes I wish I could go back to the day where food was grown from the ground and not produced in a lab. Where we could eat whatever we wanted to without having to worry about all the allergies and sensitivities. Ugh, it’s frustrating sometimes, isn’t it?
Unfortunately, I still can’t tolerate dairy and gluten, but I’m glad there are alternatives out there for people who have allergies and sensitivities to certain foods. I can still enjoy treats, like these simple peanut butter cookies, made both dairy free and gluten free. They’re also egg free, refined sugar free, and can even be peanut-free using almond butter, or completely nut-free using a seed butter, like sunflower seed butter.
The recipe is pretty forgiving, but some adjustments to the wet/dry ingredients may be needed depending on how thick/runny your nut butter is. The first batch I made I used the last half of the peanut butter in the jar, so it was kind of thick and hard. I needed to add a few tablespoons of milk to bring the dough together. The second batch I made I used a new jar and the peanut butter was really runny. I didn’t need the milk and probably could’ve even added a little more flour, as the dough was pretty soft. I left it as is and the cookies spread a bit more, but were still delicious.
I dipped and drizzled half of the batch in dark chocolate and sprinkled a little flaked sea salt on top to make them even more decadent! It’s an optional step, but totally recommended for my fellow pb + chocolate lovers! Enjoy!
- ⅓ cup regular/dairy-free butter (softened) or firm coconut oil*
- ⅔ cup creamy peanut butter (stir well before measuring if using natural peanut butter**)
- 1 cup coconut sugar or packed brown sugar
- 1¼ cups all-purpose flour or gluten-free all-purpose flour blend (I used King Arthur Flour Measure for Measure GF Flour)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2–3 tablespoons almond milk or other milk of choice (Only use if dough is dry and crumbly. May need to omit if your peanut butter is runny)
- ½ cup dark or semi-sweet chocolate of choice, melted (optional)
- flaked sea salt, optional
- In a mixing bowl, beat the butter and peanut butter together until well combined. Mix in the sugar.
- Add the flour, baking powder, baking soda, and salt, continuing to mix until well blended.
- Depending on the peanut butter you use, you may or may not need to add the extra milk. Beat in milk if dough is dry and crumbly. Dough should be soft and hold together in a ball.
- If dough is too soft and doesn't hold its shape, add another tablespoon or two of flour.
- Cover bowl and refrigerate for at least an hour.
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- Scoop dough by the heaping tablespoon onto the cookie sheet about 3" apart. Press each ball of dough with the back of a fork dipped in sugar or flour in a criss cross pattern to flatten.
- Bake in preheated oven for about 9–12 minutes, or just until lightly browned. Cookies will firm as they cool. Cool thoroughly before handling or they may fall apart.
- Optional: Melt ½ cup dark or semi-sweet chocolate according to package directions. Dip or drizzle cookies in melted chocolate and sprinkle with flaked sea salt
- Recipe inspiration: https://www.allrecipes.com/recipe/11214/eggless-peanut-butter-cookies/
**I've used natural peanut butter and, though delicious, may cause the cookies to spread more as they bake.