Gluten and dairy free peanut butter cookies that are crisp, buttery and soft in the center. Think it’s too much to ask? This Gluten Free Flour Blend makes it possible!
Why I write gluten and dairy free recipes
Giving up gluten and dairy was hard but a no-brainer. I was so desperate to find health that I would do almost anything to be able to run around with my kids and be part of life again. We brought our carrot sticks and cucumber spears to many events and didn’t mind standing out because we were just grateful to be able to leave the house.
Fast forward 7 years and I have gained new health with each passing year. We still love our veggies and the food that nourishes our bodies but it leaves a quiet ache in the places where we have lost the connections we had with our childhood.
I have so many fond memories of baking cookies with my mom, as far back as I can remember. When we were babies, Mom carried us on her hip while she worked in the kitchen. Then we would graduate to the counter and eventually onto a stool. She taught me how to measure and carefully follow a recipe.
Baking creates memories not just treats
When I was old enough to try recipes on my own, she would step back and allow the disastrous mess to unfold in the kitchen. When the cookies ran all over the pan and then came out more like fried discs she would help me repair them.
I wanted so badly to share these same moments with my kiddos. To watch them create something tangible, that says “I love you” and to be there to scoop them up when their creation ran all over the pan.
These connections and memories felt lost and gone when we removed gluten and dairy. You can bet I poured myself into creating wonderful pot roast dinners and finding special ways to serve the same veggies over and over, but it just wasn’t the same.
Baking says “I love you!”
Cookies are not something we need to survive and to live a healthy life. They are a treat. Something that says, “I took the time to bake something unnecessary because I love you and know it will bring you a smile.”
Before I unlocked the secrets of baking with my flour blend, I had many, many flops and what felt like bad imitations of the cookies I remember. Kind of like when someone makes a cheap knock of your favorite children’s movie. The names are the same, and the story is similar but it leaves you wanting, and you feel a little cheated.
Good recipes repair lost connections
I know I have hit the sweet spot when those lost connections feel mended, and I can’t wait to share that experience with you! My dream is that you will share these cookies with your family. That you will teach your little ones how to bake and that you will proudly take treats to social events and feel connected to life in a new way.
“Let’s mix!”
Did you know that is what Annabelle used to say when she wanted to bake? She wasn’t even two yet, and she couldn’t wait to get into the kitchen and bake with me.
She loves baking and sharing cookies, brownies, muffins and pies. If we don’t bake regularly she gets cranky. I think she get’s that from her mama.
Gluten and Dairy Free Peanut Butter Cookies stir up in minutes
Cream sugar, peanut butter, and vanilla extract (optional) in mixer.
Add eggs and mix until smooth.
I use natural peanut butter with only salt added. You can use creamy or crunchy peanut butter. Natural peanut butter helps produce a really nice texture in your cookies.
Add flour, baking soda, baking powder, and salt. Mix until fully combined.
*Letting the dough rest for 15-30 minutes or refrigerating overnight will yield a puffier cookie.
Scoop 1 tablespoon of the dough onto cookie sheet.
*If the dough gently spreads then sprinkle with sugar and bake.
*If the dough can be shaped then roll into a ball. Roll in sugar. Press lightly to flatten the ball to half of it’s original height. You can use a fork but the fork marks will not show after baking.
*If you want very thin, crispy cookies then flatten more than half the hight of the dough ball.
Bake in a 350F degree oven until edges are nice and golden but not the center of the cookie (approximately 10-12 minutes). The cookies will still be soft when you pull them out of the oven. Let them rest on the pan for a couple minutes before transferring to a cooling rack.
Gluten and Dairy Free Peanut Butter Cookies that Melt in Your Mouth
Peanut butter cookies just like the ones you grew up eating. No gluten and No dairy. Made with real food ingredients.
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 1/4 cup coconut oil (soft or melted)
- 3 eggs
- 1 teaspoon vanilla extract (optional)
- 1 3/4 cup Melanie’s Gluten Free Flour Blend
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cream sugar, peanut butter, and vanilla extract (optional) in mixer until smooth.
- Add eggs and mix until smooth
- Add flour, baking soda, baking powder, and salt. Mix until fully combined.
- *Letting the dough rest for 15-30 minutes or refrigerating overnight will yield a puffier cookie.
- Scoop 1 Tablespoon of the dough onto cookie sheet.
- *If the dough gently spreads then sprinkle with sugar and bake.
- *If the dough can be shaped then roll into a ball. Roll in sugar. Press lightly to flatten the ball to half of it’s original height. You can use a fork but the fork marks will not show after baking.
- *If you want very thin, crispy cookies then flatten more than half the hight of the dough ball.
- Bake in a 350F degree oven until edges are nice and golden but not the center of the cookie (approximately 10-12 minutes). The cookies will still be soft when you pull them out of the oven. Let them rest on the pan for a couple minutes before transferring to a cooling rack.
- Enjoy!
