Gluten Free and Dairy Free Peanut Butter Cookies

Homemade Peanut Butter Cookies
Image by Sarah B.

Want to learn how to make a dozen gluten and dairy-free peanut butter cookies? No problem!  This recipe calls for only four ingredients, and you probably have them in your cupboard! 

A few nights ago we had company.  We took our guests to dinner, and we all returned to our apartment to chat and catch up.  We had been satisfied with dinner at the restaurant, so we had not ordered dessert.  Once we got settled into our conversation, however, we were all craving something sweet. I checked the cupboards, and they were bare of anything I could think to make, but one of my guests came to my rescue. Together we threw together some peanut butter cookies – both dairy and gluten free!

Ingredients for Throw-Together Peanut Butter Cookies

• 1 cup salted peanut butter
• 1 egg
• 1 cup granulated sugar (to mix)
• 1/2 cup granulated sugar (to roll)
• 1 tsp baking powder

Mixing Instructions

1. Preheat your oven to 350 degrees.
2. Set aside your ½ cup granulated sugar.
3. Using a stiff spatula or spoon, mix the peanut butter with the egg.
4. Whisk the 1 cup sugar and baking powder together.
5. Stir the dry ingredients (sugar and baking powder) into the peanut butter and egg.
6. Sprinkle the ½ cup sugar onto a small, flat plate.
7. Roll a tablespoon of your peanut butter mixture into the sugar on your flat plate.
8. Place the sugar-coated drop onto an ungreased cookie sheet. Do not flatten.

Baking the Cookies

• Bake the cookies for 10 minutes, then flatten with a fork, cross-hatching the tine pattern.
• Bake 5 more minutes.
• Remove the cookie sheet from the oven and let stand until stiff.

Statistics

• Approximate Prep Time: 15 minutes
• Approximate Bake and Cool Time: 25 minutes
• Approximate Time Until Completely Eaten by Four Adults Who Know Better: 20 minutes

Enjoy these cookies!  Hopefully, you have what you need in your cupboard.  Give them a shot, and let me know what you think in the comments section.



Copyright Amy Lynn Hess. Contact the author to obtain permission for republication.