I just could not get enough of these cookies the last time I made them. This is my take on the classic Betty Crocker recipe. I have adjusted to make it gluten-free and dairy-free. I hope you like these peanut butter cookies as much as my family does. They never last long. I try not to double this recipe as that would just mean we eat too many of them in a short time. I should probably try freezing them to see how they hold up.
Peanut Butter Cookies
½ cup dairy-free margarine
½ cup smooth peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 ½ cup gluten-free measure-for-measure flour
½ tsp. baking powder
¾ tsp. baking soda
- Pre-heat oven to 375’F
- Mix dairy-free margarine, sugars and egg together
- Slowly mix in dry ingredients
- Chill dough, then roll into small balls and place on a baking sheet
- Flatten dough balls criss-cross on top with a flour dipped fork
- Bake 10-12 minutes
Peanut Butter Cookies
Ingredients
- ½ cup dairy-free margarine
- ½ cup smooth peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ cup gluten-free measure-for-measure flour
- ½ tsp. baking powder
- ¾ tsp. baking soda
Instructions
- Pre-heat oven to 375’F
- Mix dairy-free margarine, sugars and egg together
- Slowly mix in dry ingredients
- Chill dough, then roll into small balls and place on a baking sheet
- Flatten dough balls criss-cross on top with a flour dipped fork
- Bake 10-12 minutes
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