Dairy Free Peanut Butter Cookies (Flourless & Easy)
These dairy free peanut butter cookies are made with just 6 pantry ingredients and absolutely no butter, no flour, and no fuss. You’ll be shocked by how soft, chewy, and perfectly crisp they are. And they’re ready in under 30 minutes from start to finish.
Servings: 18 cookies
Calories: 133
Ingredients
- 1 cup creamy peanut butter Skippy is the best!
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
Instructions
- Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 cookie sheets with parchment paper.
- Combine all ingredients in a medium size mixing bowl. Stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon size balls). Put 9 cookies per sheet. Use a fork to make cross hatches on top of the dough.
- Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Rotate the cookie sheets half way through baking. Cool on the cookie sheet for 5 minutes before eating.
- Leftover dairy-free, gluten-free peanut butter cookies will keep in an airtight container for 1 week.
Video
Notes
- Natural peanut butter: Natural peanut butter separates so don’t use it, your cookies may turn out too soft or greasy.
- Refined sugar-free option: You could try swapping the sugars with coconut sugar, it works well in my almond butter cookie recipe!
- Egg-free? I haven’t tested this with flax or chia eggs, but if you do, please leave a comment and let me know how it turned out!
- Nut allergy? You might be able to substitute sunflower seed butter, just know that it may affect flavor and texture.
Nutrition
Calories: 133 | Total Carbs: 14.3g | Protein: 3.5g | Fat: 7.6g | Fiber: 0.7g | Net Carbs: 14g