Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Peanut Butter and Raspberry Cookies.

Hope you are all having a good weekend.  I’ve been in the kitchen doing a bit of baking and I thought I would share the recipe with you all.  As well as being gluten and dairy free these cookies are also vegan as they don’t contain any egg.

They also don’t need chill time in the fridge before baking so you can have these fresh cookies ready to eat in well under 30 minutes.

peanut raspberry cookie

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Peanut Butter and Raspberry Cookies then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins
Servings: 8
Best Season: Suitable throughout the year


Peanut butter cookies with fresh raspberries



  1. Preheat the oven to 180 oC
  2. Line a baking sheet with parchment paper
  3. Whisk together the caster sugar, peanut butter and dairy free spread
  4. Stir in the gluten free flour and dairy free milk until you have a cookie dough ball
  5. Divide into 8 balls and place on the baking sheet
  6. Flatten into round cookies, I do this using the base of a tumbler
  7. Gently press a raspberry into the top of each cookie
  8. Bake in the oven for 15 minutes
  9. Allow to cool on the baking sheet
Keywords: cookies, peanut butter, raspberry
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