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    Home » Dessert Recipes » Cookies & Bars » Dairy-Free Peanut Butter Cookies

    Dairy-Free Peanut Butter Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Feb 21, 2022 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for dairy-free peanut butter cookies

    These Dairy-Free Peanut Butter Cookies are the best cookies ever! Soft and chewy with a balanced outer crunch will have you reaching back to the cookie plate for one more treat. This simple cookie recipe is perfect for an afternoon snack or a great way to balance the ending of a meal. Enjoy guilt-free as these cookies are low carb, keto, sugar free, and gluten-free! 

    stack of peanut butter cookies with one cookie leaning on stack

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    Have you ever taken a bit of a cookie and just instantly closed your eyes to savor the flavor? This is what this peanut butter cookie recipe does to me. It takes me and my tastebuds to a place of happiness every single time. The simplicity of the ingredients with that peanut butter flavor has my mouth happy, without feeling like I'm overloading myself with sugar.

    I'm a fan of all types of cookies, but this homemade cookie recipe always stands out. I love that peanut butter is the star ingredient and really stands out perfectly against all the others.

    Be sure to check out my Keto Peanut Butter Chocolate Chip Cookies for another easy dessert to try! These cookies would be the perfect complement to pair together for a tasty variety!

    peanut butter cookies arranged on surface close up

    Ingredients

    Almond Meal - This gives the dairy-free peanut butter cookies a nutty flavor in addition to the peanut butter taste.

    Peanut Butter - Use natural peanut butter that is free of added ingredients. Before buying peanut butter, always read the labels, as most tend to sneak in sugars and oils. 

    Erythritol or Xylitol  - A 1:1 sweetener works best in this recipe. You should be able to sub in any 1:1 sweetener you enjoy.

    Eggs - The eggs are used to bind together the other three ingredients. 

    How To Make Dairy-Free Peanut Butter Cookies

    Step One: Preheat the oven. 

    Step Two: Stir together the ingredients and combine well.  You can use a spatula and fold the ingredients together well or use a food processor/mixer. Up to you. 

    batter in food processor

    Step Three: This recipe makes 12 cookies. Use a cookie scoop (or your hands) and put the dough on the parchment-lined baking sheet. 

    batter balls on cookie pan being scooped by ice cream scoop

    Step Four: Before adding to the oven, take a fork and press down on top, making a criss-cross pattern.

    dough on cookie pan with half pressed with criss-crosses by fork

    Step Five: Put the parchment paper lined baking sheet full of cookies in the oven and bake for a total time of 12 minutes.

    Step Six: Let the cookies set on the baking pan for several minutes once removed from the oven. They’ll need about 20 minutes to cool and harden.

    circles of dairy-free peanut butter cookies dough on parchment paper lined cookie sheet

    Step Seven: Put the cookies on a cooling wire rack and let them cool completely. Store.

    baked dairy-free peanut butter cookies arranged on surface

    Variations + Substitutions

    Chunky peanut butter: Most use creamy peanut butter for this recipe, but you can use chunky and see what you think. The added crunch and texture sound delicious.

    Almond butter or other nut butter: Almond butter might be an option, but keep in mind that it is runnier in texture than peanut butter. You might be able to do a half and half combination using both, too.

    Honey: If you want to add a little glaze of sweetness, drizzle some honey on top lightly after they're cooled! Maple syrup would also be great too.

    Sugar-Free Chocolate Chips. There's always room for a little bit of chocolate! Just mix into the cookie dough and enjoy.

    Coconut sugar. Prefer sweeter cookies? A pinch of coconut sugar is an easy addition.

    Vanilla extract. A smidge of vanilla never hurts!

    Common Questions

    Can you make these into vegan peanut butter cookies?

    You can. You can use oil or even unsweetened applesauce in place of the eggs. Just know that when you start to alter the main ingredients, the calorie and carb values will change as well.

    What is the easiest way to make cookie dough balls?

    You have options! You can use a cookie scoop to keep them uniform and even or just dig in and roll them with your hands. Both methods work fine so do what works best for you. Keep in mind that the wet ingredients for this recipe do make the dough a bit stickier, so you might need to spray or coat your hands/scoop before using.

    How do you store the cooled cookies?

    The key to keeping these cookies fresh for later is to store them in an airtight container. They'll store in the refrigerator for up to 1 week or at room temperature on the counter for 4-5 days.

    Can you freeze cookies?

    You bet! I love to save these classic cookies by putting them in the freezer! They'll last for up to 3 months in the freezer, making them the perfect grab-and-go dessert later down the road.

    tall stack of dairy-free peanut butter cookies close up

     

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    stack of dairy-free peanut butter cookies with one cookie leaning on stack

    Dairy-Free Peanut Butter Cookies

    These Dairy-Free Peanut Butter Cookies are the best cookies, ever! Soft and chewy with a balanced outer crunch - plus just 4 ingredients!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 189.6
    Author: Taryn

    Ingredients

    • 1 cup almond meal
    • 1 cup peanut butter
    • ½ cup erythritol or xylitol
    • 2 eggs
    US Customary - Metric
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    Instructions

    • Preheat oven to 350. Line a large cookie sheet with parchment paper.
    • Stir the first four ingredients together in a large mixing bowl until well combined. Form into 12 cookies.
    • Bake for 12 minutes or until the cookies start getting golden brown.
    • Wait several minutes before moving the cookies off the tray when pulled out from the oven. They need around 15-20 minutes to cool off and set.
    • After that, place the cookies on a cooling rack for a few hours before storing.

    Notes

    Nutrition: This recipe makes 12 cookies. The nutrition facts are for 1 cookie. There are 3.9 NET carbs per serving.
    Substitutions: You can swap the creamy peanut butter for crunchy peanut butter. 
    To Store: After the peanut butter cookies have cooled and set up, place them in a food container that is airtight. Store in the fridge for up to a week or at room temperature away from steam, heat, and sunlight for 4-5 days. 
    To Freeze: Place the cookies on a baking sheet and place the pan in the freezer. Let them set for 1-2 hours or until they are frozen. Take them off the cookie sheet and place them in a freezer bag or container. Alternatively, you can freeze them right in a freezer-safe container as long as you divide the layers with parchment paper. They will last up to 3 months in the freezer. 

    Nutrition

    Serving: 1cookie | Calories: 189.6 | Carbohydrates: 6.2g | Protein: 8.3g | Fat: 16.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 5.4g | Trans Fat: 0.1g | Cholesterol: 27.3mg | Sodium: 14.1mg | Potassium: 149.7mg | Fiber: 2.3g | Sugar: 2.3g | Vitamin A: 39.6IU | Calcium: 33mg | Iron: 0.9mg
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