I recently discovered the awesomeness that is gluten-free peanut butter cookies. Who needs flour? It only takes away from the peanut buttery goodness!
I used chunky peanut butter to get those little peanutty bits.
I use what I call the 1-1-1-1 recipe (don’t say the dashes). I call it that because it makes the recipe easy to remember.
1 cup natural peanut butter (chunky or smooth)
1 cup sugar (I use half white and half dark brown)
1 egg
1 teaspoon baking soda
Cream peanut butter and sugar in mixer (1 – 2 minutes). Add egg and baking powder, mix for 2 minutes more. Shape into balls. Place on cookie sheet and flatten slightly with a fork. Bake at 350 for about 10 minutes, or until lightly browned. Cool on cookie sheet for a few minutes, so they don’t fall apart when you pick them up. (Time based on 1 dozen cookies. Less time, if you make them smaller.)
Try not to eat them all!
Looks delicious! We have an employee that recently went Vegan and her anniversary is coming up so this is the perfect time to come across your recipe. It’s either this or vegan cupcakes but boy, these cookies seem a lot easier. =)
me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. ‘
peanute butter with strawberry jelly is my favorite sandwhich spread. it taste so yummy*.`
peanut butters are very tasty, the only problem is that i have some very bad peanut allergy *-’
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