Chewy Peanut Butter Cookies
GLUTEN + DAIRY FREE
Ingredients |
1.5 cups gluten free all purpose flour (Cup4Cup)
1/2 cup dairy free butter (Miyoko Vegan Butter)
1 cup granulated white sugar
1/2 cup light brown sugar, packed
1 cup natural smooth peanut butter (I love Justin’s Honey Peanut Butter!)
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
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Instructions |
Preheat your oven to 350 degrees.
Soften the butter in the microwave till its very soft and almost melted. Add the peanut butter, softened butter, white sugar and light brown sugar into a large mixing bowl. Mix it for about two minutes until it is well combined.
Add the 2 eggs and vanilla extract to the peanut butter mixture and mix well.
In a separate bowl, add the 1.5 cups of flour, salt and baking soda. Mix it all together.
Combine the wet and dry ingredients and stir well. The batter will start to come together as a sticky consistency.
Using a spoon, scoop out some dough and roll it into your hands to create a ball of cookie dough. I prefer mine to be around 1.5 tablespoons of dough per cookie.
Place the cookie dough balls on a cookie sheet lined with parchment paper.
Once all of the cookies have been placed, take a fork and gentle press down with the back of the fork to create a waffle pattern.
Bake for 10-12 minutes, keeping an eye on them so they don’t overcook. You’ll most likely want to take them out around the 11 minute mark right before they turn brown on the edges.
Let them cool then enjoy!
