My dear readers, I am delighted to present to you a recipe that will not only tantalize your taste buds but also nourish your body. As a nutritionist and food blogger, I always aim to create recipes that are healthy, organic, and delicious. Today’s recipe is one of my favorites – Gluten-Free, Dairy-Free Peanut Butter Cookies.
As the name suggests, these cookies are free from gluten and dairy, making them an excellent option for those with food allergies or intolerances. But don’t let the absence of these ingredients fool you – these cookies are still incredibly tasty and satisfying.
These cookies are made with crunchy peanut butter, flax seeds, ripe bananas, and natural sweeteners such as brown sugar and maple syrup. They are soft and chewy with a perfect balance of sweetness and nuttiness.
Whether you’re looking for a nutritious snack or a dessert to indulge in guilt-free, these peanut butter cookies are a must-try. So roll up your sleeves, grab your mixing bowl, and let’s bake!
Why You’ll Love This Recipe
Allow me to share with you why you will absolutely fall in love with these gluten-free and dairy-free peanut butter cookies! First and foremost, the undeniable deliciousness of these cookies stems from the use of natural peanut butter, which lends its rich and aromatic flavor to the dough. And for those who adore crunchy textures, the recipe also provides an option for using crunchy peanut butter instead of creamy.
But wait, there’s more! Unlike many traditional cookie recipes which are loaded with butter and refined sugar, this recipe contains healthier alternatives that won’t leave you feeling guilty after indulging. Instead of butter, we’re using flaxseed and water to create a binder that will hold the ingredients together while still keeping them soft and chewy. And while these cookies still contain some sugar (in the form of brown sugar), it’s significantly reduced compared to typical cookie recipes. Plus, the use of bananas and coconut sugar offer additional notes of natural sweetness.
Not only are these cookies gluten-free and dairy-free, they’re also vegan-friendly as there are no eggs or milk used in the recipe. And for those who have dietary restrictions or simply prefer cleaner ingredients in their food, this recipe surely delivers!
So go ahead and savor every bite of these irresistible and nourishing peanut butter cookies without any guilt. Your taste buds and your body will thank you!
Here’s what you need to make these gluten-free and dairy-free peanut butter cookies that are certainly a delightful treat for anyone with a sweet tooth. Below you’ll find the necessary ingredients to make your batch of delicious, soft, and chewy peanut butter cookies!
- Gluten-Free Flour: 2 cups all-purpose gluten-free flour blend or your favorite 1-1 gluten-free flour blend works best.
- Baking Soda: 1 teaspoon.
- Creamy Peanut Butter: 1 cup of smooth or crunchy peanut butter.
- Light Brown Sugar: 1 cup light brown sugar, packed.
- Granulated Sugar: ½ cup granulated sugar.
- Unsalted Butter: ½ cup unsalted butter, softened.
- Flaxseed + Water Mixture (Egg Replacement): 1 tablespoon flaxseed, ground + 3 tablespoons water mixture OR regular egg if not vegan.
- Almond Milk: 2 tablespoons of almond milk or any non-dairy milk for that matter.
- Vanilla Extract: 1 teaspoon pure vanilla extract.
If you wish to change up the recipe, here are some optional add-ins you can try:
– Chocolate Chips: Add some dairy-free chocolate chips or chunks into your dough!
– Maple Syrup: Implementing maple syrup instead of some granulated sugar is a game-changer!
– Coconut Sugar: If you’d like to cut back on refined sugars, you can substitute it with coconut sugar.
– Oat Flour: Use oat flour instead of regular all-purpose flour makes flourless cookies and perfect for an even healthier dessert!
The Recipe How-To
Now it’s time to get baking! Follow these simple steps to create your own batch of mouth-watering Gluten Free/ Dairy Free Peanut Butter Cookies:
- 1 banana
- 1 tablespoon flax seed mixed with 3 tablespoons water
- 1 cup creamy or crunchy peanut butter
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- Begin by preheating the oven to 350°F (180°C).
- In a mixing bowl, use a fork to mash up one ripe banana.
- Add the flax seed mixture into the mashed banana and stir until well combined.
- Mix in peanut butter and brown sugar into the mixture until it turns into a thick batter.
- Finally, add baking soda and stir again until it’s thoroughly mixed.
Shaping and Baking
- Using a small cookie scoop, measure out a uniform amount of dough from the bowl.
- Place each ball of dough onto the baking sheet lined with parchment paper.
- Press each ball down gently with a fork in a criss-cross pattern to form cookies.
- Bake for 12-15 minutes or until the cookies are golden brown.
Congratulations! You’ve made some delicious Gluten Free/Dairy Free Peanut Butter Cookies that are perfect for an afternoon snack or dessert time.
Substitutions and Variations
Verily, this recipe can be customized in many ways to suit thy preferences, and I shall enumerate them forthwith.
Firstly, if thou hast a fondness for chocolate, as I do, then allow me to suggest adding 1 cup of chocolate chips to the dough. The combination of chocolate and peanut butter is truly irresistible.
Secondly, if thou art allergic to peanuts or simply prefer other flavors, fear not! Almond butter works wonderfully in place of peanut butter. Likewise, cashew butter and sunflower seed butter can also be used as substitutes.
Thirdly, if thou dost not have gluten-free flour on hand, regular all-purpose flour can be used instead. However, do keep in mind that this will alter the gluten-free and dairy-free aspects of the recipe.
Fourthly, for those who prefer a more pronounced banana flavor, use two ripe bananas instead of one. This will make the cookies even more moist and flavorful.
Fifthly, for a festive twist on this classic cookie recipe, add a dash of cinnamon and nutmeg to the dry ingredients. This will give the cookies a cozy warmth that is perfect for chilly autumn evenings or winter holiday gatherings.
Lastly, if thou art looking for an even healthier version of this recipe, consider using oat flour in place of all-purpose flour. Oat flour is gluten-free and adds a delightful nutty flavor to baked goods. Additionally, coconut sugar or sugar-free maple syrup can replace brown sugar in the recipe.
The possibilities are truly endless with this recipe. Let thy imagination run wild and experiment with different flavors until thou findest thine own perfect variation of these delectable gluten-free and dairy-free peanut butter cookies.
Serving and Pairing
As a nutritionist and food blogger, I always seek to create recipes that can be enjoyed in versatile ways. These gluten-free and dairy-free peanut butter cookies are no exception!
Serve them as a wholesome breakfast with a glass of almond milk or have them as an afternoon snack with a cup of tea or coffee. These cookies have the perfect balance of sweetness and nuttiness that will satisfy your cravings without compromising your health.
If you want to elevate the flavor profile, you can pair these cookies with banana slices or drizzle them with some melted dark chocolate for an extra touch of decadence. You can also use these cookies to make ice cream sandwiches by filling them with your favorite dairy-free ice cream.
Whether you choose to serve them plain or pair them up, these cookies are always a great way to indulge your sweet tooth while maintaining a healthy diet.
Make-Ahead, Storing and Reheating
Verily, dear reader, thou may have discovered thy newfound love for these buttery, gluten-free and dairy-free peanut butter cookies. But what if thou hath too many leftovers? Fret thee not, for I have provided thee with tips on how to make-ahead, store and reheat thy cookie tray.
One can easily prepare the cookie dough up to three days ahead of baking them. Simply cover the dough with plastic wrap after it has been shaped into a disk and refrigerate. When thou art ready to bake, thaw the dough at room temperature until soft enough to sliced.
These cookies are best when consumed fresh from the oven, but they can be stored in an airtight container for up to one week. To keep them chewy and delicious, it is best to place a slice of bread in the container with the cookies. This will allow the bread to absorb any moisture that accumulates in the container, leaving your cookies soft and perfect.
To heat up a cookie that has gone cold; preheat thy oven to 350F (180C), place the cookie on a parchment-lined baking sheet and heat for 3-5 minutes or until warmed through. One could also microwave each cookie at 5-second intervals until warm.
All in all, my dearest reader, these silky cookies hold up rather well when made ahead of time and retain their soft chewiness even when reheated. For thy convenience, this recipe yields approximately twenty-four cookies that are sure to make thee and thy guests reach for more at every opportunity.
Tips for Perfect Results
If you want to achieve perfect gluten-free and dairy-free peanut butter cookies, keep in mind the following tips:
Firstly, when working with gluten-free flour, it is essential to measure it carefully. Use a measuring cup to ensure that you are using the right amount of flour in your recipe. Unlike wheat flour, gluten-free flours tend to absorb more liquid, so you must follow the measurements precisely.
Secondly, adding flax seeds or a banana puree can help bind your cookies and prevent them from falling apart due to the absence of gluten. You can mix 1 tbsp of ground flax seeds with 3 tbsp of water to replace one egg or add mashed banana for an egg-free alternative.
Thirdly, make sure to use creamy or crunchy natural peanut butter without added sugar or oils. Traditional peanut butter products may contain additives that could make your cookies too sweet or heavy.
Fourthly, refrigerating your dough for a minimum of two hours will give your cookies enough time to rest and firm up. Chilled dough is less sticky and easier to handle when rolling it into balls.
Fifthly, don’t overbake your cookies; otherwise, they can become hard and crispy instead of soft and chewy. Remember that they will continue cooking on the baking sheet even after removing them from the oven.
Sixthly, allow your cookies to cool down completely before storing them in an airtight container. This way, they won’t become too moist or soggy.
Lastly, if you are feeling adventurous, try experimenting with different mix-ins such as chocolate chips or chopped nuts. Adding maple syrup or coconut sugar instead of brown or granulated sugar creates healthier versions of this classic cookie recipe.
With these tips in mind, there is no reason why you cannot make delicious gluten-free and dairy-free peanut butter cookies at any time you want!
In conclusion, these gluten-free and dairy-free peanut butter cookies are the perfect addition to your cookie repertoire. They’re soft, chewy and packed with flavor, making them a crowd-pleaser for anyone looking for a sweet treat without the drawbacks of gluten and dairy. Not only are they easy to make, but they also require only a few simple ingredients, including natural peanut butter, flaxseed, and baking soda.
If you are looking for ways to make healthier choices while still enjoying delicious treats, consider incorporating these cookies into your diet. They are a great alternative to traditional baked goods that can be high in calories and filled with artificial ingredients. The combination of banana and peanut butter makes these cookies moist and flavorful, while the absence of gluten and dairy makes them an excellent option for those with dietary restrictions.
So grab a glass of almond milk and treat yourself to these delicious gluten-free and dairy-free peanut butter cookies. Your taste buds (and health!) will thank you! Don’t forget to share your thoughts on this recipe in the comments below. Happy baking!
Gluten Free/ Dairy Free Peanut Butter Cookies Recipe
- 1 tablespoon flax seed, ground
- 3 tablespoons water
- 1 cup natural organic crunchy peanut butter
- 1/2 banana, mashed
- 1/4 cup brown sugar, packed
- 1 teaspoon baking soda
- preheat oven to 350.
- microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
- mix balance of ingredients together.
- drop teaspoonfuls onto an ungreased cookie sheet.
- bake for 9-10 minutes.