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.
My husband and I love these cookies. Recently he requested that we make them more “peanut butter-y” so we’re going to play around with that.
Happy you love them! And you can never have too much peanut butter! If you decide to add more it should work but the texture might be less crisp and a bit fudgier depending on how much you add!
Hi Kate! I decide to make them using double the peanut butter! And the recipe still works great! AND, they are more peanut buttery! Let me know if you make them again!