These Dairy Free Peanut Butter Cookies are soft, chewy, classic, and flavorful! This recipe only takes 20 minutes from start to finish. This no-dairy peanut butter cookie recipe delivers the delicious flavor and texture you crave, and it’s completely dairy-free. Whether you’re lactose intolerant, have a vegan lifestyle, or are just looking for a healthier alternative, these cookies are sure to become your new favorite treat!
These Dairy Free Peanut Butter Cookies are soft, gooey, chewy and so flavorful! This recipe is quick and easy to prepare. These classic cookies are great for birthdays, holidays, special occasions, and more!
Why you will love this recipe
- Dairy-free peanut butter cookies offer a more nutritious alternative because they contain no butter or milk.
- They contain less saturated fat and cholesterol, making them a good choice.
- They are allergy friendly.
- These biscuits are an excellent option for those with milk allergies or intolerance, as well as those with lactose intolerance.
- They offer a safe and enjoyable treat that anyone can enjoy!
- These biscuits can easily be made gluten-free. They are naturally dairy free, vegan and egg free.
- This means that they contain no animal products and are therefore suitable for people who eat a plant-based diet.
- This quick and easy recipe is no-fuss and requires minimal ingredients.
- In just a few simple steps, you’ll have a batch of delicious, dairy-free peanut butter cookies ready to eat.
- No dough cooling is required!
ingredients you need
Check out the recipe card at the bottom of the post for all the details on these simple ingredients.
Use creamy peanut butter. Don’t use crunchy peanut butter. For chewy cookies, use a brand like Skippy or Jif. Natural, creamy peanut butter can result in thinner, runnier cookies.
Granulated sugar provides sweetness. I haven’t tried this recipe with an alternative or keto sweetener yet, but it might work. Coconut blossom sugar would be a good idea!
Vanilla extract provides a classic, cozy taste.
Pure maple syrup provides an intense flavor and natural sweetness.
Use unsweetened, non-dairy milk. Almond milk, cashew milk, oat milk, and macadamia milk are great options.
Both all-purpose flour and 1:1 gluten-free flour work well. For gluten-free flours, I recommend Bob’s Red Mill or King Arthur Flour. These are the two I always use when baking cookies! These are gluten-free, dairy-free peanut butter cookies.
Add a pinch of sea salt for extra flavor.
Finally, baking soda helps these non-dairy peanut butter cookies rise easily.
taste and texture
Don’t be fooled by the lack of dairy in these cookies! They still have a rich, nutty flavor and a heavenly buttery texture that leaves you wanting more.
The peanut butter provides a creamy, savory flavor while the combination of sugar and vanilla add a touch of sweetness.
When baked, the dairy-free peanut butter cookies develop a slightly crunchy outside while remaining wonderfully soft and chewy on the inside.
Be amazed by the perfect balance of flavors and textures in every bite!
What is dairy free?
“Dairy-free” refers to the absence of any dairy-based products in a recipe.
That means no milk, butter, cheese or other dairy-derived ingredients are included.
In these dairy-free peanut butter cookies, traditional dairy ingredients are replaced with alternative options that offer similar flavor and texture without compromising on flavor.
How to… do
Step 1
First, preheat the oven to 175 degrees Celsius. Line a cooking pan with baking paper.
step 2
In a mixing bowl, whisk together the peanut butter, sugar, vanilla, maple syrup, and milk.
step 3
In another bowl, whisk together the flour, baking powder, and sea salt.
step 4
Put the dry ingredients into the wet ingredients. Stir until a thick batter forms.
step 5
Roll the cookie dough into 1 inch balls. Place on the baking pan lined with baking paper.
step 6
Flatten each cookie lightly with a fork to create a criss-cross pattern.
step 7
Bake the cookies in the preheated oven for 10 to 11 minutes or until the edges are barely golden.
step 8
Take the pan out of the oven. Cool the cookies for 5 minutes before placing them on a wire rack.
step 9
Finally, once cool, serve non-dairy peanut butter cookies!
Best Tips
Choose the right peanut butter. Creamy has a much better texture than crunchy.
Measure the ingredients carefully. Baking is a science and accurate measurements are critical to consistent results.
Use measuring cups and spoons to ensure the right balance of ingredients.
Don’t over-bake these dairy-free peanut butter cookies. Keep an eye on your cookies as they bake, as baking them too long can cause the treats to become dry and crumbly.
Take them out of the oven when they are lightly golden on the edges but still slightly soft in the middle. They will firm up as they cool.
frequently asked Questions
Use creamy peanut butter from a jar. Classic brands like Jif and Skippy work well. Natural peanut butter may cause the cookies to be too thin.
Yes! Feel free to add some chocolate chips, dried cranberries or chopped nuts. Coconut flakes are another great option!
Yes, peanut butter is naturally gluten-free.
No, the cookie dough does not need to be refrigerated.
The indentations on the cookies will help push the cookies into shape. In addition, the classic cross pattern is created on the biscuits.
portion
These dairy-free peanut butter cookies are perfect for any occasion! Enjoy them as an afternoon snack with a cup of tea or coffee.
Or serve them up as a popular dessert for the holidays, birthdays, Christmas and more.
They go wonderfully with a glass of non-dairy milk, Dairy-free whipped creamor a ball of it vegan ice cream for a very special treat.
storage
To store the non-dairy peanut butter cookies, place them in an airtight container at room temperature for up to 4 days.
For a longer shelf life, you can freeze them for up to 3 months.
Thaw them at room temperature before serving.
Equipment needed
hand mixer: This hand mixer works well for making these non-dairy peanut butter cookies.
KitchenAid stand mixer: I have been using this blender for over 20 years! It works fine every time.
USA Pan 3 Piece Baking Sheet Set: These are the best pans for baking cookies.
Precut sheets of parchment paper: Use parchment paper for easy cleaning.
Pyrex 3 glass mixing bowls: These mixing bowls are great for this recipe.
Pyrex glass measuring cup: Measure all ingredients with these glass measuring cups.
You will love it too
Print recipe
Pen
Save RecipeSaved!
Dairy Free Peanut Butter Cookies
These Dairy Free Peanut Butter Cookies are soft, gooey, chewy and so flavorful! This recipe is quick and easy to prepare. These classic cookies are great for birthdays, holidays, special occasions, and more!
instructions
-
First, preheat the oven to 175 degrees Celsius. Line a cooking pan with baking paper.
-
In a mixing bowl, whisk together the peanut butter, sugar, vanilla, maple syrup, and milk.
-
In another bowl, whisk together the flour, baking powder, and sea salt.
-
Put the dry ingredients into the wet ingredients. Stir until a thick batter forms.
-
Roll the cookie dough into 1 inch balls. Place on the baking pan lined with baking paper.
-
Flatten each cookie lightly with a fork to create a criss-cross pattern.
-
Bake 10 to 11 minutes, or until edges are barely golden.
-
Take the pan out of the oven. Cool the cookies for 5 minutes before placing them on a wire rack.
-
Finally, once cool, serve!
(See the post above for instructional photos and other helpful information about this recipe.)
Remarks
- For best texture results, use creamy peanut butter. Brands like Jif and Skippy work well.
- Both all-purpose flour and 1:1 gluten-free flour work well.
- The cookie dough will be quite thick.
- Bake until the cookies have golden edges.
- When they come out of the oven they will still be a little soft.
- These cookies will become chewy as they cool.
- Store in an airtight container at room temperature for up to 4 days.
Nourishment
Calories: 253kcal | Carbohydrates: 34G | Protein: 6G | Fat: 11G | Saturated Fatty Acids: 2G | Fiber: 1G
©Check out Learn Eat. All content and images are protected by copyright. Recipes and photos may not be used or republished without prior permission. If you adapt this recipe, please rewrite the recipe in your own words and link back to this post for the original recipe.