Easiest Peanut Butter Cookies
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These are the easiest peanut butter cookies you’ll make.
Peanut butter cookies are a perfect, non-dairy option for snacks and so easy to make. Finding baked goods for those with severe dairy allergies or intolerance can be tricky. We generally end up making all baked goods at home.
Luckily, peanut butter cookies are one of the easiest, straight forward snacks. My lactose-intolerant 12-year-old daughter just made these yesterday. If you’re looking for super easy, delicious dairy-free snacks, this is the recipe for you.
Easiest Peanut Butter Cookies
These peanut butter cookies are soft, chewy, and packed with rich, nutty flavor. Simple to make and utterly satisfying, they’re a classic treat that’s perfect for any occasion—or just because you’re craving something sweet!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup vegan butter or non-dairy margarine at room temperature,
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup white cane sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Combine together flour and baking soda in a small dish and set aside
- In a large bowl, cream together butter and sugars until smooth
- Add in 1 egg, vanilla extract and salt and combine until smooth
- incorporate peanut butter into mixture until smooth.
- Add flour mixture, 1/2 cup at a time, and stir until the dough is combined and smooth.
- Optional: You may choose to place the dough in the fridge for a short time. Sometimes chilled dough is easier to work with. But it is not required.
- Roll dough into one-inch balls and place on baking sheet lined with parchment paper. 12 to 16 cookies should fit on a full-size cookie sheet.
- Flatten, and then make a criss cross pattern on the top of each cookie with a fork, careful not to flatten the cookie too much.
- Bake for 10 to 11 minutes. Afterward, cookies may appear very soft but should set after 5 minutes. Allow to cool completely and then enjoy!
Notes
I’m a little old-fashion and avoid using electric mixers unless it’s absolutely necessary. You can absolutely choose to mix everything by hand, with an electric hand mixer, or with a stand mixer.
This is the vegan butter I typically use if I am not using dairy-free margarine. Always double-check labels to ensure what you’re using is dairy free.
Country Crock Dairy-Free Plant Butter with Olive Oil Sticks – 16 Oz – Safeway
Store cooked cookies in an air-tight container or ziplock bag. I would avoid putting them in the fridge, as room temperature cookies taste better.