Peanut Butter Cookies
Enjoy these one bowl delicious Thick Soft 'Ultimate' Peanut Butter Cookies! No eggs or butter with vegan, gluten-free & sugar-free options!
Servings: 20 Cookies
Calories:
Ingredients
Peanut Butter Cookies
- 1 cup peanut butter for sugar-free use sugar-free peanut butter option or Sunbutter for nut allergies.
- 1 cup sugar can use Lakanto monkfruit for sugar-free option
- ⅓ cup almond milk or milk of choice
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or 1–1 gluten free flour like Bob's Red Mill for gluten free option
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Chocolate Dipped
- 2 cups chocolate chips or melts
Instructions
- Prep: Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Make Dough: Beat peanut butter and sugar until creamy. Mix in milk and vanilla. Add flour, baking soda, and salt; mix into a thick dough.
- Shape Cookies: Scoop 1.5-tablespoon mounds onto the sheet, spacing them 2½ inches apart. Flatten with a fork and optionally sprinkle with sugar.
- Bake: Bake for 10–12 minutes (13–14 minutes for crispier cookies). Let cool slightly, then transfer to a wire rack.
- Store: Keep cookies in an airtight container for 1 week at room temp, 2 weeks in the fridge, or freeze for up to 2 months.
Optional: Chocolate Dip
- Melt chocolate chips in 30-second microwave intervals, stirring until smooth (about 2–2½ minutes). Dip cookies halfway into the chocolate.
Notes
No eggs need for this, these are amazing!