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    Peanut Butter Cookies

    Published: Dated: May 29, 2020 Modified: Last Modified: May 29, 2020 Christine Galvani Leave a Comment This post may contain affiliate links ·

    Home » Cookies » Peanut Butter Cookies

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    Three ingredient peanut butter cookies that are naturally gluten and dairy-free!  Easy peanut butter cookies are quick to mix up and only take about 10 minutes in the oven.  

    peanut butter cookies in a stack on a napkin.

    These cookies are great when you want to whip up something quick!  Kid-friendly, freezer-friendly, and perfect for potlucks, cookouts, or just as a snack.

    Ingredients:

    • Creamy peanut butter
    • Coconut sugar
    • Large egg

    How to make:

    1 – Preheat oven to 350 degrees F. 

    2 – Gather and measure the ingredients.

    3 – Line a baking sheet with parchment paper and set aside.

     

    ingredients for peanut butter cookies on counter.

    4 – Add the ingredients to a medium-sized mixing bowl and using a spoon or spatula mix to combine.  This batter mixes up quickly!

    peanut butter cookie dough in medium-sized mixing bowl.

    5 –  Using a small ice cream scoop or tablespoon measure, scoop batter into balls and then place on a baking sheet.  Press down and shape into shapes that resemble cookies.  Using a fork press into the cookie once and then once again in the opposite direction to create the criss-cross design.  This is optional and you can bake them without this as well. 

    6 – Bake for about 10 minutes until the edges become slightly browned/golden.  Do not overbake.  

    7 – Let the cookies cool for a few minutes in the baking pan as they will be soft and could fall apart if you try to move them too soon.

    8 – Transfer cookies to a cooling rack and let cool for about 1/2 hour.

    9 – Store in an airtight container.  These peanut butter cookies are freezer-friendly.

     

    peanut butter cookies on baking sheet.

    Baking and Recipe Tips:

    • Do not overbake.  Since the cookies are made with nuts, it’s important to just bake the cookies until the edges are slightly browned/golden.  The bottoms would be the first place to burn so keep an eye on them while they bake.
    • Use creamy peanut butter.  I use an organic natural no salt no sugar peanut butter that works great.
    • Let the cookies cool for a few minutes on the baking pan as the cookies will be soft when they come out of the oven.

    Substitutions:

    • Another nut butter such as almond butter would work to replace the peanut butter.
    • The coconut sugar could be replaced by another sugar.

    Cookie recipes you might like to try:

    • Coconut Flour Chocolate Chip Cookies
    • Peanut Butter Chocolate Chip Cookies
    • Paleo Chocolate Chip Cookies
    • Almond Butter Cookies
    • Chocolate Fudge Cookies
    • Chocolate Peppermint Cookies
    peanut butter cookies on cooling rack.
    Print
    Peanut Butter Cookies!
    Prep Time
    5 mins
    Cook Time
    10 mins
     

    Three ingredient peanut butter cookies that are naturally gluten and dairy-free!  Easy peanut butter cookies are quick to mix up and only take about 10 minutes in the oven.  

    Course: Cookie, Dessert
    Cuisine: American, Dessert
    Servings: 10
    Calories: 235 kcal
    Author: Christine Galvani
    Ingredients
    • 1 cup creamy peanut butter (I use a natural peanut butter, unsweetened and no salt).
    • 1 cup sugar (I use coconut sugar).
    • 1 large egg
    Instructions
    1. Gather and measure ingredients. Preheat oven to 350 degrees F.

    2. Line a baking sheet with parchment paper.

    3. Add the ingredients to a medium-sized mixing bowl. Stir to combine.

    4. Scoop the cookie dough, using a one tablespoon scoop, small ice cream scoop and mold into a ball and shape into a cookie. Place on the baking sheet.

    5. Bake cookies for 10 minutes until the edges are slightly golden brown.

    6. Let cool on a baking pan for about 5 minutes.

    7. Transfer cookies to a cooling rack and let completely cool.

    8. Store in an airtight container for up to a week. May freeze cookies for a few months.

    Recipe Notes

    Baking and Recipe Tips:

    • Do not overbake.  Since the cookies are made with nuts, it's important to just bake the cookies until the edges are slightly browned/golden.  The bottoms would be the first place to burn so keep an eye on them while they bake.
    • Use creamy peanut butter.  I use an organic natural no salt no sugar peanut butter that works great.
    • Let the cookies cool for a few minutes on the baking pan as the cookies will be soft when they come out of the oven.

    Substitutions:

    • Another nut butter such as almond butter would work to replace the peanut butter.
    • The coconut sugar could be replaced by another sugar.
    Nutrition Facts
    Peanut Butter Cookies!
    Amount Per Serving
    Calories 235 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g15%
    Cholesterol 16mg5%
    Sodium 125mg5%
    Potassium 174mg5%
    Carbohydrates 25g8%
    Fiber 2g8%
    Sugar 22g24%
    Protein 7g14%
    Vitamin A 24IU0%
    Calcium 14mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Roast Turkey Breast
    Peanut Butter Chocolate Chip Cookies »

    Filed Under: Cookies, Dairy Free, Dessert, Gluten Free, Grain Free

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    About Christine Galvani

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    Read more about me here!

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