Gluten-free, dairy-free peanut butter cookies

Here at the Inn we do our best to accommodate special dietary needs.  Some of our guests can’t have gluten, some can’t have dairy – and on some occasions, like last weekend, we have both kinds of special diets in the house.  The peanut butter cookies are a cinch to make and you don’t need any special baking mixes, xanthum gum or soy milk.


1 cup chunky peanut butter (I usually have an organic or natural peanut butter in the pantry)
1 egg, beaten
1 cup sugar
1 tsp. baking powder

Preheat oven to 350.  Mix all the ingredients together – dough will be very sticky.  Cover cookie sheet with parchment paper; drop dough in balls onto sheet.  Using a fork (dip in water between cookies) flatten cookie dough with crosshatches.  Leave some space between cookies for spreading.

Bake in oven for 15 to 18 minutes.  They will not get very brown but will stay the tannish color of the peanut butter.  Allow to harden for 2 minutes then move to wire rack to cool.

Enjoy them!!!
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV

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