Let me tell you about the little miracle that saved my snack game – these unbelievably soft, chewy gluten-free peanut butter cookies. I was desperate for a treat that wouldn’t wreck my stomach (dairy and I broke up years ago) but still satisfied that 3pm cookie craving. After what felt like a million test batches, I cracked the code: just six simple ingredients that magically transform into these protein-packed wonders. My kids don’t even realize they’re allergy-friendly – they just know mom’s peanut butter cookies disappear faster than I can bake them. The best part? You probably have everything you need in your pantry right now.
Why You’ll Love These Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
Oh my gosh, where do I even start? These cookies are my little kitchen triumph, and here’s why they’ll become your new obsession too:
- One-bowl wonder: You’re literally 10 minutes from cookie dough to oven – I’ve made these half-asleep at midnight (no judgment!)
- Protein powerhouse: Each cookie packs 4g of plant-based protein to keep you full
- No weird ingredients: Just real food you can pronounce – your body will thank you
- Crazy soft texture: That perfect chew you thought was impossible without gluten? We nailed it
- Kid-approved stealth health: My picky eaters have no idea they’re allergy-friendly
Seriously, these disappear faster than I can bake them – consider yourself warned!
Ingredients for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
The magic of these cookies is in their beautiful simplicity – just six pantry staples create pure peanut butter bliss. Here’s exactly what you’ll need:
- 1 cup natural peanut butter (the drippy kind with just peanuts and maybe salt – no added oils or sugars)
- 1/2 cup coconut sugar (this gives the perfect caramel notes, but regular brown sugar works too)
- 1 large egg (straight from the fridge is fine – it’ll warm as you mix)
- 1 tsp vanilla extract (the real stuff makes all the difference)
- 1/2 tsp baking soda (fresh is crucial for that perfect rise)
- 1/4 tsp salt (skip if your peanut butter is already salted)
That’s it! No flour alternatives, no dairy substitutes – just pure, simple ingredients ready to work their magic.
Step-by-Step Instructions for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
Okay, let’s make some magic happen! These cookies come together so fast you’ll think you missed a step – I promise you didn’t. Follow these simple steps and you’ll be biting into warm, peanut buttery perfection in no time.
Preparing the Dough
First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot when your cookies go in. Now grab a big bowl – no need for fancy mixers here, just a good old wooden spoon and some elbow grease.
Dump in your peanut butter first (I always give the jar a good stir if it’s been sitting). Add the coconut sugar and mix until it looks like thick, gritty paste. Crack in that egg – don’t worry if it looks weird at first, just keep stirring. The vanilla comes next – that heavenly scent is your first reward! Finally, sprinkle in the baking soda and salt, mixing until everything is fully combined. You’ll know it’s ready when the dough pulls away from the sides of the bowl slightly.
Shaping and Baking the Cookies
Line your baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze. Now for the fun part! Scoop out about a tablespoon of dough at a time and roll it between your palms into neat little balls. Place them about 2 inches apart (they’ll spread, I promise).
Here’s my favorite trick – use a fork to gently press down each ball in a crisscross pattern. Don’t smash them flat, just enough to give them that classic peanut butter cookie look. Pop them in the oven for 10-12 minutes. You want them just golden around the edges – they’ll look underdone in the center but that’s what gives them that dreamy chewiness!
Cooling and Storing
Resist the urge to grab them immediately! Let the cookies cool on the baking sheet for 5 minutes – they’ll firm up as they sit. Then transfer to a wire rack to cool completely (or eat a few warm because honestly, who can wait?).
Store any leftovers (yeah right!) in an airtight container at room temperature for up to 5 days. They actually get chewier by day two – if they last that long. For longer storage, freeze the baked cookies or even the dough balls for future cookie emergencies!
Tips for Perfect Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
After making dozens of batches of these cookies (for “research purposes,” of course), I’ve picked up some game-changing tricks:
- Peanut butter matters: Always use natural, drippy peanut butter – the kind you have to stir. The oilier texture creates that perfect chew.
- Undercook slightly: Pull them out when edges are just golden – the centers will look underdone but set perfectly as they cool.
- Chill sticky dough: If your dough feels too soft, pop it in the fridge for 15 minutes before shaping – makes rolling much easier!
- Flour your fork: Dip the fork in coconut sugar before pressing to prevent sticking and add extra crunch.
These little adjustments make all the difference between good cookies and mind-blowing ones!
Variations for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
The beauty of this recipe is how easily you can make it your own! Here are my favorite ways to mix things up:
- Chocolate lovers: Stir in 1/3 cup dairy-free chocolate chips (the mini ones distribute perfectly)
- Nutty twist: Swap peanut butter for almond or cashew butter – just reduce sugar slightly as they’re naturally sweeter
- Crunch factor: Add 2 tbsp finely chopped peanuts for extra texture
- Protein boost: Mix in 1 scoop vanilla protein powder (reduce peanut butter by 1 tbsp to compensate)
- Spiced version: Try 1/2 tsp cinnamon or a pinch of cayenne for a surprising kick
The dough’s so forgiving – don’t be afraid to get creative with your mix-ins!
Serving Suggestions for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
Oh, the possibilities! These cookies are heavenly all on their own, but here’s how I love to serve them: dunked in cold almond milk (the ultimate combo!), crumbled over dairy-free ice cream, or alongside fresh apple slices for a sweet-and-crunchy contrast. My kids adore them packed in lunchboxes with banana coins – they think it’s dessert, but we know better!
Storage and Reheating Instructions for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
Here’s how to keep these cookies tasting fresh-baked for days (if they last that long!): store cooled cookies in an airtight container at room temperature – they’ll stay perfectly chewy for up to 5 days. For a warm cookie fix, microwave one for 10 seconds and enjoy that just-baked softness all over again. Freeze dough balls or baked cookies for up to 3 months – just thaw at room temperature when cookie cravings strike!
Nutritional Information for Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
Here’s the scoop on what’s in these protein-packed treats (per cookie, based on my exact recipe):
- 120 calories – perfect for a satisfying snack
- 4g protein – that peanut butter power!
- 10g carbs (6g sugar) – naturally sweetened goodness
- 8g healthy fats – all from that glorious peanut butter
- 1g fiber – a little bonus for your gut
Remember, nutritional values are estimates and vary based on ingredients/brands used. But isn’t it nice knowing exactly what’s in your cookies?
Frequently Asked Questions About Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies
I get so many questions about these cookies – here are the answers to what everyone wants to know!
Can I use crunchy peanut butter?
You absolutely can, but the texture will be different! Crunchy peanut butter gives you little nutty surprises in every bite, but it won’t create that perfectly smooth, chewy texture we love. If you go this route, I recommend chopping the peanut pieces a bit finer so they don’t make the cookies crumbly. The dough might also be a tad drier, so add 1 tsp of water if it seems too stiff.
How can I make these cookies vegan?
Easy fix! Swap the egg for a “flax egg” – just mix 1 tbsp ground flaxseed with 3 tbsp water and let it thicken for 5 minutes. This works like magic! The cookies might spread a tiny bit more, so chill the dough for 20 minutes before baking. You could also try 1/4 cup applesauce for extra chewiness (reduce sugar slightly).
Can I freeze the cookie dough?
Oh honey, freezing is my secret weapon! Roll the dough into balls and freeze them on a tray before transferring to a bag. They’ll keep for 3 months – just add 1-2 minutes to the bake time when you’re ready. Pro tip: Press the crisscross pattern after thawing for prettier cookies. The baked cookies freeze beautifully too – pop them straight from freezer to microwave for 15 seconds!
Got more questions? Drop them in the comments – I love helping troubleshoot cookie emergencies!
Share Your Gluten Free and Dairy Free Soft and Chewy Peanut Butter Cookies Experience
Did these cookies become your new obsession like they did for me? Tag me on Instagram with your creations or leave a comment below – I live for your cookie stories and photos! Your star ratings help other peanut butter lovers find this recipe too.
Print
Protein-Packed Gluten-Free Peanut Butter Cookies in Just 6 Ingredients
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Delicious gluten-free and dairy-free peanut butter cookies that are soft, chewy, and packed with protein.
Ingredients
- 1 cup natural peanut butter (unsweetened)
- 1/2 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix peanut butter, coconut sugar, egg, vanilla extract, baking soda, and salt in a bowl.
- Roll dough into 1-inch balls and place on a baking sheet.
- Flatten each ball slightly with a fork.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Use smooth peanut butter for best texture.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
