Low Iodine Easy Peanut Butter Cookies

Total time27 min

Prep time10 min

Cook time12 min

4.5

(14)

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Ingredients

24 servings

½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
granulated sugar, for rolling

Instructions

1
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

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