Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Did you know that you can make peanut butter cookies without using any flour? Until a few days ago I had no idea it was possible. And I’m going to be honest with you, once I heard it could be done I didn’t think they would taste all that good. I mean, how good can a flourless gluten free cookie taste anyway?

That’s what I was thinking then. Now I’m just looking at the empty bag that the cookies used to be in wishing there were more.

Gluten Free Peanut Butter Cookies

They were dangerously close to being a perfect peanut butter cookie. In my mind a peanut butter cookie needs to be soft and chewy, full of peanut-y flavour, crunchy peanut bits and sprinkled with chocolate chips. These guys had it all.

If you’re on team crunchy cookie you can have that too. All it takes is a few extra minutes in the oven to turn these into crunchy peanut butter cookies.

Gluten Free Peanut Butter Cookies

I should warn you that the dough will seem really strange when you’re putting it on the pan. It will be really oily and won’t hold together well. It will also spread out a lot on when cooking so leave plenty of room between each cookie.

Also, the different between having a soft chewy cookie and a crunchy cookie is literally only a few extra minutes in the oven. Make sure you watch them carefully!

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5.0 from 2 reviews
Gluten Free Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 24
Ingredients
  • 1 cup (265 grams) natural peanut butter
  • ⅓ cup (68 grams) packed brown sugar
  • ⅓ cup (37 grams) white sugar
  • 1 large egg
  • 1½ teaspoons (9 grams) vanilla
  • 1 teaspoon (6 grams) baking soda
  • ½ cup (62 grams) chopped peanuts
  • ½ cup (62 grams) chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium sized bowl beat together the peanut butter with the sugars. Add the egg, vanilla and baking soda and beat till combined.
  3. Stir in the peanuts and chocolate chips.
  4. Roll 1 inch balls of the dough and space a few inches apart from each other on an un-greased baking sheet. Gently press down the tops of each ball of dough. Bake for 8-9 minutes, rotating the baking sheets halfway.
  5. Allow the cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack.
Nutrition Information
Serving size: 1 cookie Calories: 112 Fat: 7.6g Saturated fat: 1.7gm Unsaturated fat: 5.9g Trans fat: 0 Carbohydrates: 8.9g Sugar: 6.4g Sodium: 108.1mg Fiber: 1g Protein: 3.4g Cholesterol: 8mg

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

  1. says

    I love when people throw chunks of chocolate and nuts into their cookies – makes it so much more worth it. The texture is just so much better. I’ll have to give these a shot!

  2. Karen says

    These were so good! A little crunchier than regular peanut butter cookies but I actually liked them better that way. Will make them again for sure.

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