These dairy free peanut butter cookies are the easy solution to satisfying your sweet tooth! Made with just four ingredients (and no specialty products), you’ll love how simple this recipe is to make. Perfect for a weekend baking session with your kiddos!
Ingredients
Here’s a photo of what you’ll need to prepare these cookies:
- Peanut butter – For this recipe, I recommend using a standard creamy peanut butter, like Jif, Skippy, or any of your favorite brands. I find that the cookies have a better taste with conventional peanut butter compared to natural peanut butter in this recipe.
- Granulated sugar – An easy pantry staple! While normally you can adjust the amount of sugar in recipes, I don’t recommend cutting the sugar by much in this case, as the sugar (and egg) are necessary for the correct texture in this flourless recipe.
- Vanilla extract – This helps enhance the flavors in the cookies.
- Egg – This is necessary for binding the cookies together. I don’t recommend egg replacements in this recipe.
Instructions
You’ll find the full recipe instructions and amounts in the recipe card at the bottom, but below is a helpful overview. Honestly, it couldn’t be simpler!
Start by combining the peanut butter, sugar, egg, and vanilla in a large bowl.
Using a hand mixer, stand mixer, or some good ol’ fashioned elbow grease – beat the ingredients until well combined.
Use a small cookie scoop (or a spoon) to portion out the dough.
Then use a fork to flatten and create the telltale crisscross pattern.
If you want, you can sprinkle a little extra granulated sugar on the cookies at this point if you’d like (I usually skip this, but sometimes add it around the holidays, a la the photo below!).
Bake ‘em, let cool, then enjoy!
Recipe FAQ
Here are some common questions that may arise as you prepare this recipe:
Store the cookies in an airtight container or zip top bag at room temperature. For best quality, enjoy within 3-4 days.
Yes! You can freeze balls of dough to bake at a later time, or you can freeze the fully prepared cookies. For best quality, enjoy within 3 months of freezing.
Four ingredient cookies only contain peanut butter, sugar, egg, and vanilla, so they are gluten free when prepared in that manner.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and wheat/gluten free.
This recipe does contain peanuts and eggs. If you have a nut allergy, you can make these with sunflower seed butter instead. I do not recommend using egg substitutes for this particular recipe; if you need an egg-free recipe it would be best to find one specifically developed for that purpose.
This recipe may contain soy depending on the ingredients in your peanut butter. Check the labels to find a soy free option if that’s necessary for you.
More Dairy Free Cookie Recipes
Need some additional cookie recipes? Look no further than these delicious dairy free choices:
- Dairy free brownie cookies
- Dairy free pumpkin cookies
- Coconut oil chocolate chip cookies
- Tahini oatmeal cookies
- Dairy free “M&M” cookies
I hope you enjoy these dairy free peanut butter cookies! They’re one of our favorite easy recipes. If you get a chance to try them, feel free to leave a recipe rating or comment below.
Dairy Free Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
-
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
-
In a large bowl, combine the peanut butter, sugar, vanilla, and egg. Using a stand mixer or hand mixer, beat until well combined.
-
Use a small cookie scoop (or a spoon) to portion out the dough on the baking sheets. Use a fork to press down on each cookie, flattening and making a crisscross pattern.
-
Bake at 350 degrees F for 10-12 minutes, or until cooked through and lightly browned.
-
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Recipe Notes
- Do not overbake or cookies will be hard and bottoms may burn.
- Optionally, you can sprinkle a little extra granulated sugar on the cookies if you’d like. It gives it a festive look for the holidays.
Nutrition analysis (approximate per cookie): 120 calories, 7 g fat, 1.5 g saturated fat, 60 mg sodium, 13 g carbohydrate, 0.5 g fiber, 11.5 g sugar, 3 g protein, Vitamin D: 0%, Calcium: 1%, Potassium: 1%, Iron: 2%
Share: What’s your favorite kind of cookie? If you tried this recipe, what did you think?
Feel free to pin this post to save for later!
thank you for the recipe
Best ones! Better than non dairy. Yum
So glad you enjoyed ’em Katie! 🙂