Dairy Free Peanut Butter Cookies

These dairy free peanut butter cookies are soft, gooey, chewy, and so flavorful! This recipe is quick and easy to make. These classic cookies are great for birthdays, holidays, special occasions, and more!

Course Dessert

Cuisine American

Keyword cookie dough, cookies, dairy free peanut butter cookies, dairy-free, gluten free, gluten-free dairy-free recipes, peanut butter, vegan desserts

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 253kcal

Author Sherri Hall

Ingredients

1 cup creamy peanut butter
¾ cup granulated sugar
1 teaspoon vanilla extract
4 tablespoon pure maple syrup
¼ cup unsweetened dairy free milk
1 ½ cups flour all-purpose or gluten free
½ teaspoon sea salt
½ teaspoon baking powder

Instructions

To start, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cooking pan with parchment paper.
In a mixing bowl, stir together the peanut butter, sugar, vanilla, maple syrup, and milk.
In another bowl, whisk together the flour, baking powder, and sea salt.
Pour the dry ingredients into the wet ingredients. Stir until a thick dough is formed.
Roll the cookie dough into 1 inch sized balls. Place on the parchment lined baking pan.
Use a fork to slightly flatten each cookie, creating a crisscross pattern.
Bake for 10 to 11 minutes, or until the edges are barely golden.
Remove the pan from the oven. Cool the cookies for 5 minutes before removing to a wire rack.
Finally, once cooled, serve!

Notes

Use creamy peanut butter for the best texture results. Brands like Jif and Skippy work well.
Both all-purpose flour and gluten-free 1 to 1 flour work well.
The cookie dough will be pretty thick.
Bake until the cookies have golden edges.
They will be slightly soft when they first come out of the oven.
These cookies will become chewy as they cool down.
Store in an airtight container for up to 4 days at room temperature.

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