Peanut Butter Cookies
Prep time
Cook time
Total time
A super easy classic peanut butter cookie! This is my family's recipe adapted to be gluten-free, with vegan and non-vegan options. No matter what you choose, they are crisp on the outside, slightly chewy on the inside and yummy!
Author: Healthy Gluten-Free Family
Recipe type: Cookies, Desserts, Snacks
Cuisine: Gluten-Free, Vegan Optional, Vegetarian
Serves: 24 -30 cookies
Ingredients
- ½ cup or 1 stick dairy free butter or butter, softened (we used Earth Balance dairy-free, soy-free sticks)
- ⅓ cup brown sugar, packed
- scant ½ cup cane sugar
- ½ teaspoon vanilla extract
- 1½ flax eggs (1½ tablespoon flax seed meal + 3¾ tablespoons water) OR 2 eggs*
- ½ cup peanut butter (I used Natural Creamy Peanut Butter)
- 1¼ cup gluten-free flour (with xanthum gum)* (We used GF Jules flour, Affiliate Link)
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- pinch of salt
- *NOTE: if using eggs instead of flax egg, use ⅓ cup additional flour
Instructions
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
- If you are using flax egg and haven't already made it, in a small bowl mix 1½ tablespoons flaxseed meal with 3¾ tablespoons water and let stand for 5 minutes. Mix again before using.
- Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
- Add flax egg or eggs and beat thoroughly.
- Beat in Peanut Butter.
- In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork. Then add the flour mixture to the creamed mixture and mix until combined.
- Form into tiny balls (about 1- 1½ inches) and place on prepared baking sheets about 1½ inches apart. Press dough balls with the back of a fork to flatten slightly and make criss-cross.
- Bake for 10 minutes.
- Store in an airtight container. Store well at room temp for a week. Freeze well.
