These flourless gluten free cookies have only four ingredients and are a breeze to put together.
This recipe post is at the request of a friend who has a daughter with Celiac. I made some of these cookies for a charity golf tournament and they were a hit. I don’t think many people noticed or cared that they were gluten free but our friend Stan did and he wanted to know if the recipe was up on my site.
It is now Stan. Time to get baking. I’m sure your girls will love these cookies!
I loved Peanut Butter Cookies when I was a kid but as an adult I’ve never been too crazy for them. That was until I tried this recipe. Apparently, this flourless recipe used to be printed on the back label of a few different brands of Peanut Butter. Who needs flour anyways?
Do you keep separate jars of peanut butter in your house? We do. The Fox Kitchen is about 98% gluten free but The Hubs who is not gluten intolerant enjoys the occasional piece of glutenful toast with peanut butter so cross contamination becomes a concern. He uses our regular old toaster and I use the Toaster Oven to make my toast. The Toaster Oven is and always has been gluten free. We never cook anything with gluten in there and I have a separate jar of peanut butter that is clearly labelled gluten free, do not contaminate.
Now if you’re watching your sugar and/or caloric intake these little morsels are not a good thing to have around. You might have to do like I did and give them away…after a few quality control bites that is.
I feel there are few things like fresh-baked Peanut Butter Cookies to bring oneself back to warm memories of Gramma’s House. Oh and just like Gramma, you’ll have to make sure you have plenty of milk on hand.
Recipe: Peanut Butter Cookies
Summary: With only four ingredients, these flourless cookies are super easy to make.
Gluten Free | Grain Free | Dairy Free | Vegetarian
*** Always refer to packaging labels for the most up to date allergy information
- 1 Cup peanut butter (I used smooth)
- 1 Cup sugar
- 1 extra-large egg, lightly beaten
- 1 tsp baking soda
- extra sugar for dough surface
- Preheat oven to 350°F. Line cookie sheet with parchment paper.
- In a large mixing bowl, combine peanut butter and sugar. Add egg and baking soda. Continue mixing until well blended.
- Using your hands, or a Small Cookie Scoop, form dough into 1 inch balls. Set about 2 inches apart on baking sheet. Note: this dough spreads a bit while baking.
- In a small bowl, add some extra sugar. Dampen the flat bottom of a drinking glass with a dab of water. Dip dampened glass bottom in sugar and then use to flatten the cookie dough ball. Repeat steps until all cookies are flat.
- Bake for 10-12 minutes until lightly browned around the edges. Leave the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Dairy Free
Number of servings (yield): 32
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
The Mommy Club hosted by Crystal & Co
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
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