Gluten Free Dairy Free Peanut Butter Cookies Recipes

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GLUTEN-FREE PEANUT BUTTER COOKIES (FLOURLESS, DAIRY-FREE)



Gluten-Free Peanut Butter Cookies (Flourless, Dairy-Free) image

These 4-ingredient gluten-free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. If you're a peanut butter lover, you definitely need these soft, rich and chewy cookies in your life!

Provided by felicia | Dish by Dish

Categories     Desserts

Time 27m

Number Of Ingredients 4

1 1/2 cups of creamy peanut butter
1 1/4 cups of white sugar (or brown sugar or a mix of both)
2 teaspoons vanilla extract
1 egg, beaten (see recipe notes for using egg substitutes)

Steps:

  • Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
  • Mix the peanut butter with sugar until sugar has dissolved.
  • Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
  • Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
  • Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
  • Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
  • Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that's fine as they will continue cooking with the residual heat).
  • Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).

Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 24.3 g, Sodium 143.6 mg, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.6 g, Protein 7.7 g, Cholesterol 15.5 mg

GLUTEN FREE/ DAIRY FREE PEANUT BUTTER COOKIES



Gluten Free/ Dairy Free Peanut Butter Cookies image

My poor friends and their gluten free diets. Fortunately, my friend Carlyn devised a perfect recipe for delicious, chewy, not hockey-puck cookies.

Provided by Miss A.T.K.

Categories     Drop Cookies

Time 25m

Yield 2 cookies, 6 serving(s)

Number Of Ingredients 6

1 tablespoon flax seed, ground
3 tablespoons water
1 cup natural organic crunchy peanut butter
1/2 banana, mashed
1/4 cup brown sugar, packed
1 teaspoon baking soda

Steps:

  • preheat oven to 350.
  • microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
  • mix balance of ingredients together.
  • drop teaspoonfuls onto an ungreased cookie sheet.
  • bake for 9-10 minutes.

Nutrition Facts : Calories 306, Fat 22.2, SaturatedFat 3.5, Sodium 422.1, Carbohydrate 21, Fiber 4.2, Sugar 13.7, Protein 10.8

GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Provided by Jackie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 52m

Yield 15

Number Of Ingredients 5

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  • Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
  • Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g

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