Sugar-free, dairy-free, gluten-free peanut butter cookies! These are free of gluten and dairy allergens and appropriate for people following a sugar-free diet. Despite all that, they are full of sweet peanut-buttery flavor! This recipe is a long time coming. This is the third version, versions one and two were pretty good but these are great! Version one had too crumbly a texture, and version two wasn’t peanut-buttery enough. This version is soft without being too cakey or crumbly and has way more peanut butter flavor.
This recipe has quite a few ingredients, but these cookies are well worth picking up any ingredients you don’t in your pantry! Optionally, you can add a half cup of allergy-friendly/sugar-free chocolate chips to make these taste more like peanut butter blossoms. This is my favorite way to make them because I love peanut butter blossoms.
I like a larger cookie, so for me, this recipe made 18 sugar-free, dairy-free, gluten-free peanut butter cookies. If you make yours smaller or larger they may need a few minutes more or less of baking, so keep that in mind. If yours are smaller start checking them after 10 minutes in the oven instead of 13.
Tips:
You want all of your wet ingredients to be room temperature for this recipe. But, if you’re anything like me you’re terrible at planning ahead. So, I have some tips for getting them not cold fast. For the egg: get a small cup and put your egg in it. Fill your cup with warm water (not hot! don’t cook that egg). Let it sit for about 10 minutes and bam, your egg isn’t cold anymore! For the vegan butter/margarine: measure the amount you need and place in a microwave-safe bowl. Microwave it 10 seconds at a time at 40% power until it’s soft. There, now you can’t make these almost as soon as you find this recipe!
Sugar-Free Dairy-Free Gluten-Free Peanut Butter Cookies
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
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Preheat your oven to 350 degrees Fahrenheit and grease a cookie sheet.
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Measure out all of your dry ingredients except for your xylitol and optional chocolate chips. Set aside
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Measure out your vegan butter and xylitol and add to a large bowl.
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Work your butter and sweetener together with a wooden spoon or spatula until well combined. It's not necessary to truly cream it, just mix thoroughly.
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Add your egg, mix well.
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Switch to a whisk, add the peanut butter and vanilla extract, and whisk together well.
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Switching back to your wooden spoon, add half of your previously set aside dry ingredients to the bowl and mix. Add the other half, and optional chocolate chips if desired, and mix very well. The nice thing about gluten-free recipes is you have to worry much less about over-mixing your dough!
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Scoop out dough about two tablespoons worth at a time and roll into balls, place on your cookie sheet a few inches apart. These don't spread a lot but you want to give them a little room. You probably won't be able to fit all of your dough on your sheet at once.
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Flatten your dough balls out with either your hands or a fork if you want that traditional cross-hatched look.
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Place on the top or middle rack of your oven
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Bake for about 13 minutes or until they start to brown along the edges.
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Let cool on the pan for a few minutes, then take them off with a spatula and move them to a cooling rack or a plate.
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Enjoy! Maybe with a cold glass of your favorite milk alternative for dipping!
