Dairy-Free Peanut Butter Cookies

5 from 2 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 8

Chilling time: 2

Total Time: 2 23

Servings: cookies

Calories: 110kcal

Author: Ai Willis

Peanut Butter Dairy-Free Cookies are soft, chewy, and have a smooth peanut butter flavor with a delightful sugar coating. You’ll love that this cookie recipe is made without milk and bakes in under 10 minutes!

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Ingredients

½ cup vegan butter softened to room temperature
⅔ cup creamy peanut butter
¾ cup packed brown sugar
¼ cup granulated sugar plus extra for rolling
1 egg
2 teaspoon vanilla extract
1 cup all-purpose flour* See Notes for gluten-free options
½ teaspoon fine salt
¾ teaspoon baking soda

Instructions

In the bowl of a stand mixer or a large bowl with a hand mixer, add the vegan butter, peanut butter, brown sugar, and granulated sugar. Cream together until light and fluffy, about 3 minutes.
Add the egg and vanilla, and beat again. Keep the bowl in the fridge to keep it cool while preparing the dry ingredients.
In a separate bowl, combine the flour, salt, and baking soda. Add this to the wet ingredients and use a spatula to mix until just combined.
Cover the bowl and let it chill in the refrigerator for 2 hours, or up to overnight.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a cookie scoop (mine holds 4 teaspoons or about a heaped tablespoon), scoop the chilled dough onto your hand and roll it into a ball. Roll the ball into some granulated sugar and place it on the baking sheet. Be sure to leave at least 2 inches in between the dough balls.
Bake the cookies for 8-9 minutes. When they come out they will be very soft. Let the cookies cool on the pan for about 10 minutes before moving them onto a wire rack to keep the bottoms crisp.

Notes

I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for dairy-free gluten-free cookies. 1 cup is 148g.
Have all ingredients at room temperature.
Don't use natural peanut butter - you CAN technically use it but the texture won't be right.
Shape cookies into circles after baking. If you love symmetry or want a uniform presentation, you can shape your cookies into a fleet of perfectly round treats. Underbake the cookies for 30 seconds to 1 minute and then, working one cookie at a time, place a large round cookie cutter around the cookie. Gently swirl the cutter around the soft cookie, evening out any imperfections and creating beautifully round cookies.

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