Gluten Free Peanut Butter Cookies Recipe

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by Carol Kicinski on July 31, 2009

On a hot and sticky September afternoon in the year 2000 I walked into a sterile, frigid building, looked into his eyes and fell head over heels in love with a stranger.

His name is Julian. He is a thoughtful, artistic, sensitive soul with a laugh that comes from the very depths of his being. He loves music, art and Pokemon. He is one of my g-kids.

Julian

Julian is one of the biggest supporters of my gluten-free lifestyle and always very concerned that what I eat not be harmful to me. He is my self declared number one taste tester for new recipes, especially for the sweets and treats.

Last week he asked me to give him cooking classes. We started with something simple, Peanut Butter Cookies.

These cookies are the perfect recipe for children. They require no fancy gadgets, just a bowl and a wooden spoon. No sharp implements, no dangerous mixer beaters. Plus they get to use their hands which is a big plus! I took oven duty, putting them in and taking them out and he did the rest.

We had a fun afternoon, he learned about measuring and stirring, got to lick the bowl and spoon, we chatted and laughed and best of all we were rewarded with some really delicious cookies.

These cookies may be easy to make and a great project for kids but believe me they are not to be relegated to the “kid’s food” category. They are sugary, chewy and utterly fantastic!

The fact that they are flourless is a plus but honestly you will never miss the flour, they are hands down the best peanut butter cookies I have ever had. Julian say’s it is because of the extra love he put in, could be. Try them yourself and let me know if it is Julian’s extra love that makes them so special or if they are just plain fantastic. Don’t worry, I’ll never tell.

Making Gluten Free Peanut Butter CookiesJulian making gluten free cookies

Gluten Free Peanut Butter Cookies Recipe

Ingredients

1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg – lightly beaten with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.

In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon of the dough and roll in to a ball. Roll the dough ball in the sugar and place on the prepared baking sheet. Repeat with the rest of the dough.

Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and gently press again, making the traditional hatch markings of a peanut butter cookie.

Bake for 10 minutes. Take out of over and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.

Servings

Makes 24 gluten free cookies.

Need a quick meal?

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Ready for dessert?

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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

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Categories:    Cookies & Candies
  • Jennifer

    He sounds like such a caring, sweet young boy!!! He is just glowing helping you with those cookies!! Thanks for this great recipe :)

  • H.Peter

    Brilliant post.

  • Sue

    I LOVE little boys. (That came out wrong, you know what I mean.)

    I'm amazed that those cookies stay together. They must be the moistest, more peanut buttery things on the planet.

  • Peter G

    I love the simplicity of this Carol…had no idea you could make cookies without any flour. And Julian looks like a natural in the kitchen too!

  • Helene

    Your son is so cute. Nice helper in the kitchen. Love your cookies. Anything with peanut butter and I like it.

  • gfe–gluten free easily

    Another G-kid cutie you have there, Carol! I'm quite the fan of flourless peanut butter cookies myself. I use the recipe that calls for brown sugar vs white, but I know many who like both. Yum in either case.

    Thanks for sharing!
    Shirley

    • http://www.learningandwriting.com Elissa

      I use the brown sugar version, too, and love it! It’s almost too delicious. Technically I’m not supposed to eat peanuts OR sugar, but I love making these for my family on special occasions (and they certainly love for me to make them, too!)

      • Carol Kicinski

        I understand about too delicious! You can make these nut free with Sunbutter – just add a few drops of lemon juice or the cookies will be an odd color but they taste great! And woould be (practically) guilt free!

  • Susan @ SGCC

    What a gorgeous child! Seriously. He is destined to be a heartbreaker some day.

    Those are the first cookies I ever made with my daughter for all of the same reasons. Luckily, they are pure awesomeness! Yours turned out perfectly!

  • pigpigscorner

    He sounds so sweet =) Anything with PB for me!

  • Miss | A

    Julian is gorgeous!! Reminds me of my son, same exact age! who loves pokemon and cooking and has long hair. See my blog for pics of him. They would be great friends don't you think?! I can not believe you are a granny! I had to look at your picture again and again! you look great!! XO

  • Sonya

    I made these yesterday and they came out really great. Thanks for the recipe!

  • fiOrdivanilla

    these biscuits are simply… fabulous!

  • Personal Chef Barb

    What a cutie! Thanks for the recipe, I have made these before and loved them. I will send a link to my 11 year old nephew who is an aspiring chef. We made Pots de Creme together recently and I heard he went home and grilled cheeseburgers for my sister! Btw, have you tried this recipe with almond butter? Seems like it would work.

  • Ester D. Puente

    LOVE these! thank you for posting the recipe!

  • Charlotte

    Hi again Carol,
    I was feeling blue tonight and so my hubbie helped, yes I did just write my hubbie helped me to make these cookies. They were lovely, had a chew about them, which is always a good thing for GF biscuits, and I just wanted to say Thank You very much. Hope you're having a very pleasant Sunday evening, very best wishes, Charlotte (cupcake corner – again!)

  • Jody

    This is such a wonderful cookie recipe. The batch never lasts more than a couple days at our house. My husband, who is gluten free, loves them. And my son who is nearly three LOVES TO HELP. I was thinking if I make a 1/2 batch and remove the egg, it would make great edible playdough. The dough itself is really tasty (not something you see with many g-free recipes).

  • Elizabeth

    My Aunt Judy just got back from a pack trip (horses) to mountains in Banff, Canada and the camp cook made this same recipe. Judy said they are some of the best peanut butter cookies ever!

  • Anonymous

    thank you so much for these! I was looking for a dessert to make my son while my wife was out. It's so hard to find good desserts with a GFCF diet. These cookies are amazing. I almost can't believe I made them.

  • Jesica Ronning

    These are GREAT! My family eats them right up! I love that they have a more peanut butter taste!

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  • http://munchingsandmusings.blogspot.com Allison

    I have been making these for probably 15 years, without the baking powder, from the recipe “Unbelievable Peanut Butter Cookies” from the side of the C&H sugar bag. They are awesome – I like to sprinkle a little extra kosher salt on top.

    • http://cookingadvicelive.info Katherine

      I got a recipe like yours out of the newspaper over 25 years ago. Alas, my boyfriend likes chewy cookies. The natural peanut butter I use makes crispy ones. I guess I will experiment with adding extra egg and sweet rice flour.

      • http://www.simplygluten-free.com Carol Kicinski

        I usually use really creamy, not natural peanut butter and depending on how long I bake them for they rae either crisy or chewy.

      • Samantha

        Hey there, I had to use natural PB as that’s what I had, I added less than 1TB of butter to make up for the fat. The resulting cookie was a little less crispy than without the butter. Such a yummy recipe…these aren’t going to last long….

        • Carol Kicinski

          I understand about them not lasting long! Great solution with the addition of a bit of butter, love it!

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  • Jeremy Verrillo

    Delicious!!!!

  • Cindy

    Hi Carol, I love this recipe. I stumbled upon it and had to try it right away. Then I had to blog about it right away. Thanks so much for a great recipe.

    • Carol Kicinski

      Thank you Cindy! Enjoy.

  • Barbara

    Just made these with 1/2 cashew butter and 1/2 sunbutter. Also tossed in a few chocolate pieces. Yum!!! Thanks for this recipe. My hubby said the cookies “met a deep need.” :)

    • Carol Kicinski

      Haha – I love the way your hubby talks! You are very welcome.

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  • Nicki

    You’ll have to tell me if my substitutions are gluten free. I used sunflower butter and nutella instead of peanutbutter. Yummy. Thanks for recipe. Quick and easy to do.

    • Carol Kicinski

      The sunflower butter was probably fine but there is a bit of controversy over Nutella. I am not convinced personally it is gluten free. I use Justin’s chocolate hazelnut spread instead. Anyway, your recipe sounds yummy!

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  • Hana

    I hope you will answer me, how can I substitute the eggs (I don’t have egg substitutions in Egypt that are commercial) do you have anything natural that I can do? Thank you, this seems like a great recipe :)

    • Carol Kicinski

      Hi Hana, although I have not tried it with this particular recipe you can take either chia seeds or ground flax seeds, and soak them in water for an egg substitute. For each egg mix 1 tablespoon ground flax or chia seed with 3 tablespoons warm water and let sit for 5 minutes or until it is gelatinous. Good luck, I hope this helps!

  • Kassm

    Hi Carol,

    I really enjoyed reading your recipe. I did try it tonight but had to replace the peanut butter with cashew butter to make it salicyilate free. I loved the taste but could not get the texture right! It was not crispy enough and easily broke when I tried to get it off the baking try, I might have flattened them to much before baking! Any suggestions on how I can make it crispy?

    Thank you :)

    • Carol Kicinski

      Hi! I have never made them with cashew butter but I have with Sunbutter often so I see no reason why it would be different. My husband likes the cookies crispy and I like them not as crispy – to get crispy I just cook a few minutes longer and then let them cool on the pan completly (best baked with parchment or silicon baking mat on the pan) then peel them off. Hope that helps!

  • Carey Ann

    These are such a treat! Perfect amount of peanut butter, chewiness & sweetness. Thank you so much for this recipe!! Definitely a keeper! =)

    • Carol Kicinski

      My pleasue, so happy you enjoyed them. They are a family favorite around here!

  • http://www.brisvegasvego.wordpress.com Egads

    I am cooling some of these right now! I hope they get a bit harder as they cool because they wouldn’t be sharable if they don’t (Although still delicious). Thanks for an easy GF recipe- I’m giving these and some of these: yummly.com/recipe/Vegan-Drop-Cookie-Food_com-189038 to my future sister in law who is strictly GF. I don’t do much GF baking so thanks!

    • Carol Kicinski

      They should have hardened as they cooled otherwise you could bake a minute or two longer. I hope you enjoyed them.

  • http://detoxlemonade.org/ Francis

    was really looking for some quick cookie recipe.. and here it is.. Thanks for sharing.

    • Carol Kicinski

      My pleasure glad you enjoyed it!

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