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!
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!
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.
Step Three: This recipe makes 12 cookies. Use a cookie scoop (or your hands) and put the dough on the parchment-lined baking sheet.
Step Four: Before adding to the oven, take a fork and press down on top, making a criss-cross pattern.
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.
Step Seven: Put the cookies on a cooling wire rack and let them cool completely. Store.
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!
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.
- 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.