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!