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12 Comments

Easy Peanut Butter Cookies (Gluten-Free)

Kathleen

by Kathleen Pope Dec 11, 2023

Jump to Recipe

Cooling rack filled with peanut butter cookies that are gluten-free, for pinning.
Peanut butter cookies on baking sheet and in hand with bite removed, to pin.

These 5 ingredient Peanut Butter Cookies are as chewy, sweet, and peanut buttery as any flour cookie, except they are gluten-free! That’s right—a dairy-free and gluten-free peanut butter cookie. With a surprise ingredient! That makes these peanut butter cookies with cinnamon delicious treats for everyone to enjoy!

My magic peanut butter cookie recipe comes together so easily and quickly. And the taste of these gluten-free treats is just divine! No one would ever guess they are made without flour and brown sugar or butter!

You might enjoy these amazing Crumbl Chocolate Chip Cookies or Apple Pie with Crumb Topping, or these chewy Gluten-Free Chocolate Chip Cookies. And for the peanut butter lovers, make these Crockpot Peanut Clusters or these Christmas Muddy Buddies.

Peanut Butter Cookies Gluten-Free with bite taken out of one cookie.
This post may contain affiliate links. Read my disclosure & privacy policy.
  • Why You Will Love this Recipe
  • Magic Peanut Butter Cookies
  • Healthy Twist
  • Simple Ingredients for Gluten-Free Peanut Butter Cookies
  • Fresh Tips Using Natural Peanut Butter
  • How to Make this Gluten-Free Peanut Butter Cookie Recipe
  • Keto Peanut Butter Cookies (Sugar-Free Peanut Butter Cookies)
  • Fresh Tips
  • Variations & Substitutions
  • Peanut Free Peanut Butter Cookies?
  • Storage Tips
  • Frequently Asked Questions
  • High Altitude Peanut Butter Cookies without Brown Sugar
  • Tips from the Test Kitchen
  • 3 Ingredients Peanut Butter Cookies
  • More Peanut Butter-Lover Recipes
  • More Cookie Recipes
  • Peanut Butter Cookies (Gluten-Free)

Why You Will Love this Recipe

  • Gluten-Free | This easy recipe is completely gluten-free and dairy-free!
  • Super Easy to Make | The simple ingredients make this recipe so quick and easy to throw together. All you need are five ingredients, a mixing bowl, cookie sheet, and a preheated oven.
  • Perfect for Peanut Butter Lovers | These flourless peanut butter cookies are so cozy and delicious. They are the perfect dessert for my crazy peanut butter fans!

Most peanut butter cookies recipes use brown sugar or a combination of white and brown sugar, but these are are peanut butter cookies without brown sugar, which makes this recipe even more convenient.

Peanut Butter cookies stacked on plate with glass of milk in background.

Magic Peanut Butter Cookies

These cookies are a slight twist on the classic Magic Peanut Butter Cookies, no flour, no butter, just peanut butter, eggs and sugar! You will love how easy they are!

Healthy Twist

  • Protein-Packed | With peanut butter as the main ingredient in this cookie recipe, each one is packed with a decent amount of protein.
  • No Butter or Oil | These gluten-free PB cookies are made without butter or oil!

Simple Ingredients for Gluten-Free Peanut Butter Cookies

Labeled ingredients for gluten-free peanut butter cookies.
  • Creamy Peanut Butter | Use your favorite brand of creamy peanut butter. See Tips from the Test Kitchen if using all-natural peanut butter. Most peanut butter products are naturally gluten-free, but double-check.
  • Granulated Sugar | Many similar recipes use brown sugar or a mix of brown and granulated sugar. I like to keep it simple by using organic cane sugar or ordinary white sugar, no brown sugar. See below to make sugar-free peanut butter cookies!
  • Eggs | We’ll use large eggs to help bind all the ingredients together and give the cookies a fluffy and chewy texture.
  • Vanilla | Vanilla extract deepens the basic flavors of the recipe and compliments the peanut butter so well.
  • Cinnamon | Cinnamon is an optional ingredient, but I love how it brings some seasonal notes to the cookie recipe and enhances the peanut butter flavor. If you haven’t tried it, now is the time! 

Fresh Tips Using Natural Peanut Butter

  • I successfully made these using pre-stirred natural peanut butter. Though more oily, requiring time to chill before baking.
  • The hashmarks don’t stay in the cookie when done beforehand. Do not press the cookies with fork before baking as they will spread well on their own. Add the hashmarks with the fork when they come out of the oven.
  • If the dough is too loose or oily, it just means you had more oil in your peanut butter. Stir in a tablespoon or two of gluten-free flour or regular flour if you are not gluten-free.

How to Make this Gluten-Free Peanut Butter Cookie Recipe

Step 1 | Mix the Dough

Begin this easy gluten free peanut butter cookies recipe by preheating the oven to 350 degrees (375 degrees F for High Altitude). Next, grab a large bowl and combine the peanut butter and sugar, mixing until creamy. You could get out a stand mixer, but these cookies mix up dreamily fast in one bowl or using a hand mixer.

Once the two ingredients are thoroughly mixed, add vanilla, eggs, and cinnamon, if using. Stir the dough until all the ingredients are well combined.

Peanut butter and sugar in mixing bowl.
Add peanut butter and sugar to large mixing bowl
Mixed peanut butter and sugar.
Mix well to combine
Peanut butter sugar mixture with eggs, cinnamon and vanilla added.
Add eggs, and cinnamon and vanilla if adding
Peanut Butter cookie dough in bowl all mixed and ready for scooping.
Mix well to combine

Step 2 | Form the Cookies

Now, take out a cookie sheet and line it with parchment paper or a silicone baking mat. Scoop the dough with a small or medium cookie scoop for an even amount each time and roll the dough into a little larger than one-inch balls with your hands. Use a bit of butter on your hands if the dough is sticking. Then, place each one on the lined cookie sheet. Don’t forget to scrape the sides of the bowl!

If desired, roll the cookies in a little sugar or even try cinnamon sugar for a peanut butter snickerdoodle taste!

Peanut butter cookies on baking sheet with parchment paper.

Slightly flatten the simple peanut butter cookies and give them a basic hashmark design using the back of a fork. Gently pressing with the tines of a fork to form a crosshatch pattern on top of each ball of dough. If desired, sprinkle tops of cookies with a little Demerara sugar or coarse sparkling sugar for a little more sparkle and bling.

If the dough sticks to the fork, dip your fork in a little powdered sugar or dab the fork in some granulated sugar.

Step 3 | Bake & Serve

Time to pop these gluten-free treats into the oven! Slip the baking sheet into the preheated oven and bake for about 15-20 minutes. When the edges have turned a golden brown, the peanut butter cinnamon cookies are ready to serve!

Just allow them to cool off a little on a cooling rack and lightly sprinkle sugar on top of the cookies for extra sweetness and a subtle crunch—ENJOY!

just baked peanut butter cookies before adding sugar.
Allow to cool on pan 5 minutes
Peanut butter cookies on parchment.
Sprinkle with sugar and cool completely

Keto Peanut Butter Cookies (Sugar-Free Peanut Butter Cookies)

I have had a lot of success using sugar substitutes in my baking! Use a cup for cup sugar substitute, I like Lakanto Monk Fruit or this Truvia Brown Sugar substitute. Bake as directed.

Fresh Tips

  • It helps to chill the cookie dough for an 30-60 in the refrigerator before baking. This prevents them from spreading out a little too much. But is not required.
  • If using natural peanut butters, chill cookie dough balls in freezer 1-2 hours before baking.
  • Your warm cookies may appear underdone when they are finished baking. However, you should remove them from the oven once they have crisp edges, even if they have a soft center. They will firm up as they cool.
  • Use a cookie scoop to create uniform sized cookie dough balls.
  • Use your favorite peanut butter! See tips for using natural peanut butter.
  • Double the Goodness | This cookie recipe easily doubles or triples!
Peanut butter cookies on cooling rack ready to serve.

Variations & Substitutions

  • Peanut Butter Chocolate Cookies: The combination from heaven—peanut butter and chocolate! Just add white or semi-sweet chocolate chips or dark chocolate chunks.
  • Peanut Butter Blossoms | The classic Christmas cookie! Peanut butter cookies are perfect all year long, but roll the dough ball in sugar, flatten slightly and bake, then immediately press an unwrapped Hershey’s chocolate kiss onto the tops after baking. 
  • Extra Sweet: Spread homemade gluten-free frosting or a light glaze on top of the cookie.
  • Cookie Sandwiches: Make gluten-free peanut butter cookie sandwiches filled with gluten-free ice cream or thick and fluffy frosting like my classic buttercream. 
  • Salted Caramel PB Cookies: Drizzle with caramel sauce and sprinkle with a pinch of fleur de sel (flaky sea salt) for a salted caramel peanut butter cookie.
  • Dip ‘Em in Chocolate: Melt some chocolate to dip the soft cookies for another irresistible peanut butter-chocolate combo!
  • Add Some Crunch: Use crunchy peanut butter instead of creamy. Or roll them in crushed peanuts.

Peanut Free Peanut Butter Cookies?

Our son is allergic to tree nuts, so I am accustomed to using other nut butters or substitutes. Thankfully, he is not allergic to peanut butter, so these cookies work for us. But if you need a peanut-free, dairy-free cookie this is it!

However you could easily swap almond butter or even Sunbutter for the peanut butter. Technically, they would no longer be the best easy peanut butter cookies, right? Instead, they would be Almond Butter Cookies or Sunbutter Cookies.

Peanut Butter cookies stacked with bite taken and milk in background.

Storage Tips

Freezer | For long-term storage, freeze the chewy cookies in freezer-safe bags or airtight containers. Or freeze the dough by placing the cookie sheet of dough balls into the freezer, flash freezing for about an hour. Once frozen, remove the sheet and dump the dough into a freezer bag, squeeze out the air and store up to 3 months. 

When you’re ready to bake them, either thaw overnight in the fridge, or remove from freeze and allow to sit on counter while preheating the oven.

Refrigerator | Store your chewy peanut butter cookies in the fridge for about a week. Be sure to place them in an airtight container or bag so they stay fresh and chewy.

On the Countertop | The peanut butter cookies can stay at room temperature on the countertop for up to five days. When you store them in a sealed container, they’ll keep their texture for longer. Allow the freshly baked cookies to cool before storing them.

Frequently Asked Questions

Can you use natural peanut butter for this recipe?

In short, yes! Some natural peanut butters still have some sugar in them not requiring stirring, these I find do a little better. But if you choose to use all-natural peanut butter, stir it really well to mix the oil in, it will not contain sugar, so your cookies might not be as sweet, which is really okay!! You may need to add a tablespoon or two of flour (regular or gluten-free) if your PB dough is too loose or oily.

How do you avoid overmixing the cookie dough?

Using ingredients that are room temperature makes mixing faster and easier. They’ll require far less mixing to combine, leaving you with chewy and soft peanut butter cookies!

Why do we put fork hash marks on peanut butter cookies?

Since traditional peanut butter cookies are fairly dense, they do not spread a whole lot, especially since we aren’t using butter, they tend to keep their shape as they bake. By using a fork to make hash marks it flattens out the cookie for more even baking. 

Do you need xanthan gum for this gluten-free cookie recipe?

Many gluten-free recipes call for xanthan gum to provide lift to the non-gluten flour. However, these are the perfect peanut butter cookies without this unique ingredient since we do not use any flour (all-purpose or gluten-free).

Hand holding peanut butter cookie with bite taken out of it.

High Altitude Peanut Butter Cookies without Brown Sugar

The only change I made to my gluten-free peanut butter cookie recipe was to bake them in a 375 degree oven for a few minutes less, otherwise, no changes are needed. Every oven heats differently, be sure to use an oven thermometer to ensure your baked goods are cooking at the correct temperature.

Tips from the Test Kitchen

I made these peanut butter cookies without brown sugar using Skippy regular peanut butter, Jif all-natural peanut butter and no sugar added, oil on top peanut butter.

  • PB Cookies made with the regular Skippy (or Jif) peanut butter held their shape best.
  • Peanut butter cookies made using natural Jif turned out well, a bit more oily than the previous version, I did not add flour, but they could have used some to hold their shape. Still tasted amazing (see images below).
  • I also made them using stirred, no sugar added peanut butter, these turned out, but were very loose oily. So I added several tablespoons of flour to the dough, (you can use all-purpose, oat flour, almond flour or gluten-free all-purpose flour) until they had more of a cookie dough like consistency. Chilled for 60 minutes before baking.
  • I also tried using regular white sugar and organic cane sugar, when using cane sugar it added to the looseness of the dough over all.
  • The hashmarks don’t stay in the cookie when done beforehand. Do not press the cookies with fork before baking as they will spread well on their own. Add the hashmarks with the fork when they come out of the oven.
  • Test Results | If you want perfect 3 ingredient Gluten-Free Peanut Butter cookies without brown sugar, then stick to regular peanut butters and white granulated sugar.
Small all natural peanut butter cookies on baking sheet.
Create hashmarks on top of cookies
Baked peanut butter cookies using natural peanut butter and cane sugar.
All natural peanut butter cookies
Peanut butter blossoms made using an all natural peanut butter cookie dough.
Peanut butter blossoms with Hershey’s kisses.

3 Ingredients Peanut Butter Cookies

While the recipe is technically 5 ingredients, the main ingredients are 3 — peanut butter, eggs and sugar! Vanilla and cinnamon just add depth to these cookies. But really I would call these easy Peanut Butter Cookies with only 3 ingredients. 

Stacked peanut butter cookies gluten-free with jar of milk in background.

More Peanut Butter-Lover Recipes

  • Spiced Peanut Butter Chip Cookies
  • Best Peanut Butter Cup Chocolate Chip Blondies
  • Chocolate Fluffernutter Whoopie Pies
  • Brown Butter Buckeye Bars
  • Best Mud Pie Recipe
  • Moose Tracks Ice Cream Recipe {No Churn}

Do not over-bake your gluten-free peanut butter cookies! Overbaking will yield a dry, crumbling and cakey cookie. We’re going for chewy, dense and delicious!

More Cookie Recipes

  • Pfeffernusse Cookies (German Spice Cookies)
  • Greek Butter Cookies | Koulourakia
  • Hot Chocolate Marshmallow Cookies Recipe
  • Champagne Truffles
  • Best Traditional Shortbread Recipe

Gluten-free peanut butter cookies stacked with bite taken out of top cookie, for pinning.

I hope you loved this Gluten Free Peanut Butter Cookie Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Peanut Butter Cookies Gluten-Free with bite taken out of one cookie.

Peanut Butter Cookies (Gluten-Free)

5 from 6 readers
Author: Kathleen Pope
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 16 large cookies, 30 small
Print Pin SaveSaved!
These Peanut Butter Cookies are as chewy, sweet, and peanut buttery as any flour cookie, except they are entirely gluten-free! That's right—a dairy-free and gluten-free peanut butter cookie. With a surprise ingredient!

Equipment

  • USA Pan Half Sheet Baking Pan and Bakeable Nonstick Cooling Rack
  • OXO Good Grips Medium Cookie Scoop

Ingredients 
US Customary – Metric

  • 1 cup peanut butter creamy, see notes if using natural peanut butters
  • 1 cup granulated sugar white sugar works best in this recipe
  • 2 large eggs room temperature is best

Optional Ingredients

  • 1 teaspoon vanilla extract
  • 1-2 tablespoons cinnamon adds a fun seasonal flavor
  • 2 tablespoons sugar for sprinkling or rolling cookie dough before baking
Get Recipe Ingredients

Instructions

  • Preheat the oven to 350 degrees F (375 degrees for high altitude) and line a baking sheet with parchment paper or silicone mat.
  • In a large bowl mix together peanut butter and sugar until combined, then add vanilla extract, eggs and if using, cinnamon. Mix until just combined. Using a wooden spoon or hand mixer.
  • Scoop or roll dough into balls and place on a lined cookie sheet about 2 inches apart. Use a small scoop for smaller cookies, medium scoop for normal sized cookies.
    If desired, roll cookie dough in sugar or cinnamon sugar mixture 2 tablespoons sugar, 1 teaspoon cinnamon). Note: If dough is super soft, refrigerate for an hour up to 24 hours.
  • Dip fork in granulated or powdered sugar and press hash marks with tines of fork into top of cookie.
  • Bake in preheated oven for 15-20 minutes until edges are just turning light brown and centers are still soft. If desired, sprinkle with a little sugar, allow to cool on pan for 5 minutes, then transfer to cooling rack to cool completely.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Natural Peanut Butter
I also made these using pre-stirred natural peanut butter which contains sugar. If the dough is too loose or oily, it just means you might have had more oil in your peanut butter. Add 1-2 tablespoons of flour (gluten-free or regular) to the batter and chill dough well (30-60 minutes in the freezer or overnight)
If using no sugar added, oil on top peanut butter, stir really well, you will probably need to chill the cookie dough before making the hashmarks on the top. And you may need to add 1-2 tablespoons of flour (gluten-free or regular) to the batter.
Variations & Substitutions
  • Add 1 cup of chocolate chips to cookie dough.
  • Peanut Butter Blossoms | Roll the dough ball in sugar, flatten slightly and bake, then immediately press an unwrapped chocolate kiss into the tops after baking. 
  • Peanut Butter Free Cookies | Replace peanut butter with almond butter or even Sunbutter. 
  • Make gluten-free peanut butter cookie sandwiches filled with gluten-free ice cream or thick and fluffy frosting like my classic buttercream. 
  • Drizzle with caramel sauce and sprinkle with a pinch of fleur de sel (flaky sea salt) for a salted caramel peanut butter cookie.
  • Melt some chocolate to dip the soft cookies for another irresistible peanut butter-chocolate combo!
  • Use crunchy peanut butter instead of creamy.
  • Keto Peanut Butter Cookies | replace the sugar with a good cup for cup sugar replacement. I like Lakanto Monk Fruit or this Truvia Brown Sugar substitute. Bake as directed.
High Altitude | the only change I made was to bake these cookies in a 375 degree oven for about 12-14 minutes depending on size. 
Storage
Store cookies on counter in airtight container up to 5 days, in fridge up to 7 days. Freeze for long-term storage, up to 5 months if placed in airtight freezer baggie or container. 
Or freeze the dough by placing the cookie sheet of dough balls into the freezer, flash freezing for about an hour. Once frozen, remove the sheet and dump the dough into a freezer bag, squeeze out the air and store up to 3 months. 
Thaw overnight in the fridge, or remove from freeze and allow to sit on counter while preheating the oven.

Nutrition

Serving: 1cookie | Calories: 161kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 0.4mg
Peanut Butter Cookies Gluten-Free with bite taken out of one cookie.
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My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. MJ

    Wed, Dec 28, 2022 at 7:37 pm

    5 stars
    I’ve made a lot of peanut butter cookies but these were some of the best! Love the texture and how easy these were to make.

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 2:14 pm

      YAY! Love hearing that MJ! Thanks!

      Reply
  2. Gina

    Wed, Dec 28, 2022 at 7:22 pm

    5 stars
    I’ll never pass up peanut butter cookies. We ate these up so fast in my house! Such a classic!

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 2:15 pm

      They truly are!

      Reply
  3. Tara

    Wed, Dec 28, 2022 at 6:46 pm

    5 stars
    Thank you! I’m so thrilled to find gluten-free cookies that taste amazing, too!

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 2:15 pm

      Yes!!

      Reply
  4. Ned

    Wed, Dec 28, 2022 at 1:16 pm

    5 stars
    I tried these the other day and they were awesome! I love how few ingredients are required to make it. Stuff I have in my kitchen already. Thank you!

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 7:17 am

      Thanks so much Ned!

      Reply
  5. Biana

    Wed, Dec 28, 2022 at 12:41 pm

    5 stars
    These peanut butter cookies look delicious! Such an easy recipe to make for the holidays.

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 7:17 am

      So easy! Anytime of the year!

      Reply
  6. Tasia

    Tue, Dec 27, 2022 at 10:23 am

    5 stars
    I can rarely pass up a peanut butter cookie! Thank you for all the great tips for making this classic cookie.

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 8:43 pm

      Thank you Tasia, hope you love them!

      Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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