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Gluten Free and Dairy Free Peanut Butter Cookies

Deliciously rich and peanut-buttery cookies that are gluten free and dairy free, perfect for a quick sweet treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup peanut butter Use creamy peanut butter for best results.
  • 1/2 cup PBfit or other peanut powder Can substitute with regular peanut powder.
  • 1/4 cup honey or maple syrup Choose based on preference for sweetness.
  • 1/4 cup coconut sugar or brown sugar Either works; adjust for desired sweetness.
  • 1 large egg Can be substituted with flaxseed mixture for a vegan option.
  • 1/2 teaspoon vanilla extract Adds extra flavor.
  • 1/4 teaspoon baking soda Essential for rise.
  • 1 pinch salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine peanut butter, PBfit, honey, coconut sugar, egg, vanilla extract, baking soda, and a pinch of salt.
  3. Mix until well combined.
Baking
  1. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  2. Flatten each ball with a fork to create a crisscross pattern.
  3. Bake for 10-12 minutes, or until the edges start to turn golden.
  4. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container in the fridge for about a week or freeze for up to three months. Thaw at room temperature or warm slightly in the microwave for a snack.