Dairy-Free Peanut Butter Cookies
Rich, creamy peanut butter, brown sugar, and a hint of vanilla come together to make these soft and chewy peanut butter cookies.
Equipment
- fork
- baking sheet
Ingredients
- 1 cup natural peanut butter
- ¼ cup + 2 tablespoon all-purpose flour
- ¾ cup brown sugar
- ¼ cup dairy-free milk
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- To a large bowl, add the peanut butter, flour, sugar, baking powder, vanilla, salt, and milk.
- Combine all of the ingredients well. I like to combine with a spatula first, then use my hands.
- Line a baking sheet with parchment paper.
- Roll the cookie dough into balls, about 1 inch in diameter and place on the baking sheet.
- Using a fork, make an X shape on top of each cookie to flatten it.
- Bake the cookies at 350*F/ 175*C for 10 minutes.
Video
Notes
- Store the cookies: Leftover no butter peanut butter cookies will keep on the kitchen counter in an airtight container for 3-5 days. Flash freeze leftovers and store them in the freezer for up to 3 months.
- Use your hands: I use a wooden spatula to mix all the ingredients and then use my hands to blend them. Since the dough is quite thick this method makes it easier.
- Invest in a cookie scoop: Use a cookie scoop or tablespoon to scoop out the dough. You want all the dough balls to be the same size so they cook up at the same pace.
- Use fresh peanut butter: It is easier to blend fresh, creamy peanut butter than peanut butter you’ve had in the fridge for months.
Nutrition
Calories: 145kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 124mgPotassium: 112mgFiber: 1gSugar: 12gVitamin A: 14IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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