Dairy-Free Peanut Butter Cookies for First Trimester (1-Bowl Recipe!)

There’s something about early pregnancy that makes the strangest cravings feel suddenly urgent... like the week I couldn’t stop thinking about Nutter Butters.

But the idea of all that sugar and the heavy store-bought sweetness made my stomach turn. And honestly? I didn’t have the energy for anything complicated.

That’s how these Dairy-Free Peanut Butter Cookies were born: one bowl, minimal effort, and a tiny bit of sanity preserved.

For more easy cookie recipes, try my Dairy-Free Pumpkin Spice Snickerdoodles and Dairy-Free Pumpkin Chocolate Chip Cookies.

Why This Pregnancy Peanut Butter Cookies Recipe for First Trimester Moms Works

1-bowl recipe. Minimal energy and minimal cleanup
Lower sugar than store-bought cookies. They're gentler on nausea and blood sugar.
No chill. Quick prep and baking time is perfect for low-energy days.

Benefits of These Pregnancy-Friendly Peanut Butter Cookies For You & The Baby

What I love about these cookies is how grounding they feel when you pull them out of the oven.

Soft centers, golden edges, and a peanut-buttery smell that somehow doesn’t overwhelm you when you’re already queasy.

It’s simple comfort; the kind that doesn’t ask for much, doesn’t require a sink full of dishes, and doesn’t send your blood sugar on a wild ride.

Prep Time: 10 minutes / Cook Time: 10-13 minutes / Total Time: 20-23 minutes / Yields: 16-20 cookies

Ingredients

1 cup Homemade Unsweetened Peanut Butter (or your favorite)
1/4 cup light brown sugar (can be swapped for granulated sugar)
1/4 cup granulated sugar
6 tablespoons oat milk or any plant-based milk
1 1/2 teaspoons vanilla extract
1 egg
1 cup + 1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda

Preparation Instructions for Pregnancy-Friendly Peanut Butter Cookies

Preheat the oven to 350F (175C). Line two large baking sheets with parchment paper.
In a large bowl, mix together the peanut butter, light brown sugar, granulated sugar, oat milk, vanilla extract, and egg. Mix thoroughly until the mixture is smooth and creamy.
Add the all-purpose flour, baking soda, and salt directly into the same bowl.
Mix on low speed (or by hand) until the dry ingredients are just incorporated and a thick, uniform dough forms.
Scoop the dough into small balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheets.
Bake for 10–13 minutes, or until the edges are lightly golden. The centers will still look soft.
Let the cookies cool completely on the baking sheet for at least 10 minutes. They firm up as they cool.

Tips & Variations For the Best Pregnancy-Safe Peanut Butter Cookies

Chill the dough: Cover the dough and chill in the fridge for at least 30 minutes. This prevents excessive spreading and enhances the peanut butter flavor.
Give them a classic look: Use a fork to press a criss-cross pattern onto the top of each ball of dough. They'll look like nutter-butters once out of the oven :)
Use add-ins: Fold 1/2-1 cup dried cranberries or mini chocolate chips into the dough for extra flavor and texture.
Add crunch: Fold 1/2 cup roughly chopped peanuts (preferably unsalted and with skins off) into the dough for crunch. It adds to the peanut-y goodness!
Use store-bought: You don't have to use homemade peanut butter. Your favorite brand and type (smooth or chunky) works, just try to use a sugar-free peanut butter for best results :)
Chocolate peanut butter cookies: Add 1/4 cup unsweetened cocoa powder to the bowl when you mix in the flour, baking soda, and salt for a chocolatey variation.

What to Serve With These Peanut Butter Cookies

Here are my favorite ways to enjoy them:

With a glass of cold coconut milk or almond milk.
With chamomile tea, Starbucks Copycat Turmeric Golden Milk Latte, or Decaf Pumpkin Spice Latte when I'm craving something warm and comforting.
If I'm craving matcha, with my Iced Dalgona Matcha Latte or Pistachio Matcha Latte.
Nibbling on it with my Pistachio Banana Nice Cream or Banana Nice Cream for a cookies-and-ice-cream treat.
Spread with Sugar-Free Almond Butter or 1-Ingredient Pistachio Butter for extra protein.

How to Store These Pregnancy Peanut Butter Cookies

Counter: Store in an airtight container, away from direct heat and sunlight, for up to 3 days.
Fridge: Place in an airtight container or bag for up to 10 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread out baked cookies on a baking sheet. Freeze for 1-2 hours until firm. Individually wrap in plastic wrap. Transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 10-15 minutes.

FAQs about these Dairy-Free Peanut Butter Cookies for Pregnancy

1. Are peanut butter cookies safe to eat during pregnancy?

Yes! Peanut butter is safe for most pregnant women unless you have a peanut allergy. These cookies are made with simple ingredients and no risky add-ins, making them a safe and comforting first-trimester snack.

2. Why do peanut butter cookies crack when baking?

Peanut butter cookies naturally crack because of the high fat content and lack of extra moisture. This is totally normal. It’s what gives them that classic peanut-butter-cookie look.

3. Why are my peanut butter cookies dry or crumbly?

Dry cookies usually mean too much flour or overbaking. Measure flour with the spoon-and-level method, and pull the cookies out when the centers still look soft.

4. Can I make these peanut butter cookies without eggs?

Yes! Replace the egg with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water). The cookies will be slightly softer but still delicious.

5. Can you freeze peanut butter cookie dough?

Definitely. Scoop dough balls, freeze them until firm, store in a freezer-safe bag, and bake straight from frozen (add 1–2 minutes to baking time).

A Note From My Chaotic Kitchen

These cookies are something warm and familiar to hold onto when the days feel a little heavy. And maybe that’s the real gift of recipes like this during the first trimester: tiny pockets of ease.

A reminder that you’re allowed to choose the softer path right now. To crave something nostalgic, to make something simple, to take the shortcut that helps you breathe again.