These cookies lean hard on creamy peanut butter for that deep, nutty flavor and soft, chewy bite everyone loves in a classic peanut butter cookie. Dairy free butter creams up light and fluffy with the peanut butter, and a couple of eggs plus a splash of vanilla bring everything together into a rich, scoopable dough. All-purpose flour, baking soda, and a pinch of salt keep the crumb tender while giving each cookie enough structure to hold that signature fork-pressed crosshatch on top. Rolled into balls and flattened before baking, they come out of the oven with golden, set edges and centers that stay soft and slightly underbaked, then firm up perfectly as they cool. It's a straightforward, one-bowl kind of treat that's easy to make ahead for the cookie jar, and it fits neatly into a no added sugar routine without sacrificing that classic peanut butter cookie texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat the dairy free butter, peanut butter, granulated sugar, and brown sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
