The BEST dairy free peanut butter cookies! You just need 1 bowl and 6 ingredients. Couldn’t be easier! Plus, these peanut butter cookies are flourless, so they’re also gluten free.
I love this cookie recipe because it really is easy and fast to make. No stand mixer, no chilling the dough, no waiting for butter to soften. At any point in the day, you are less than 30 minutes away from freshly baked dairy free peanut butter cookies. Just throw the 6 ingredients in a bowl, stir, scoop, press them with a fork to give them that signature criss-cross pattern, bake, enjoy.
It’s actually TOO easy. I’m not kidding when I tell you I’m making a batch of these dairy free peanut butter cookies every other night. It’s becoming a problem. We’re going through 2 gigantic tubs of Skippy peanut butter I get at Costco a month.
1 cup creamy peanut butter (Skippy is the best!)
1/2 cup granulated white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 cookie sheets with parchment paper.
Combine all ingredients in a medium size mixing bowl. Stir to combine.
Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon size balls). Put 9 cookies per sheet. Use a fork to make cross hatches on top of the dough.
Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Rotate the cookie sheets half way thru baking. Cool on the cookie sheet for 5 minutes before eating.
Leftovers will keep in an airtight container for 1 week.