Best Gluten Free Peanut Butter Cookies Recipes

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GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Provided by Jackie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 52m

Yield 15

Number Of Ingredients 5

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  • Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
  • Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g

FLOURLESS PEANUT BUTTER COOKIES - EASY GLUTEN FREE COOKIE RECIPE!



Flourless Peanut Butter Cookies - easy gluten free cookie recipe! image

Flourless Peanut Butter Cookies are so easy to make with only 6 ingredients and serious PB flavor. A basic recipe with many variations!

Provided by @MakeItYours

Number Of Ingredients 6

½ cup sugar
½ cup dark brown sugar
1 teaspoon baking soda
1 cup natural peanut butter ((I used creamy, but crunchy will work too))
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
  • With a hand mixer or stand mixer, beat in the peanut butter until creamy.
  • Add the egg and vanilla and mix thoroughly.
  • Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten to about ½ inch thick with your palm.
  • Bake for 10-12 minutes, or until slightly golden and set.
  • Let cool on the sheet for about ten minutes before removing to a cooling rack to cool completely.

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED



Peanut Butter Bliss Cookies - Vegan, Gluten-Free, No-Sugar-Added image

The best dessert if you are vegan, don't eat added sweetener, on a gluten-free diet, or just simply love soft peanut butter cookies!

Provided by jack beggs

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 28m

Yield 24

Number Of Ingredients 8

1 ¼ cups finely chopped pitted dates
1 cup natural peanut butter
¼ cup almond milk
2 teaspoons vanilla extract
½ cup oat flour, or more as needed
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons raisins, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
  • Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
  • Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
  • Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 11.5 g, Fat 5.9 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 131.2 mg, Sugar 7.4 g

GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS



Gluten-Free Chickpea-Flour Chocolate Chunk Cookies with Peanut Butter and Oats image

Gluten-free cookie. The flour is entirely chickpea, with a touch of cornstarch. Great taste and texture, like better or gourmet cookies.

Provided by Robin Stauffer

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 45m

Yield 28

Number Of Ingredients 12

¾ cup butter, softened
1 cup packed brown sugar
1 egg
⅓ cup peanut butter
1 teaspoon vanilla extract, or more to taste
2 cups chickpea flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped chocolate
½ cup rolled oats
¼ cup chopped mixed nuts, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
  • Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
  • Chill dough in refrigerator for at least 15 minutes.
  • Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
  • Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 18.5 g, Cholesterol 21.4 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 127.2 mg, Sugar 12.7 g

GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup shortening
1 teaspoon gluten-free vanilla
1 egg
1 1/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
  • Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
  • Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g

EASY GLUTEN FREE PEANUT BUTTER COOKIES (USING GF CAKE MIX)



Easy Gluten Free Peanut Butter Cookies (Using Gf Cake Mix) image

This is from the Cake Mix Doctor's gluten free baking book. I really love all her recipes, and don't feel so guilty about "cheating" with cake mix since most of the GF cake mixes out there have pretty pure, healthy ingredients. Not an overwhelming PB flavor, and you get a nice chewy cookie.

Provided by LawyerMom

Categories     Dessert

Time 20m

Yield 10-20 cookies, 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) package yellow gluten-free cake mix
2/3 cup creamy peanut butter
6 tablespoons margarine or 6 tablespoons butter
1 large egg
2 tablespoons milk
2 tablespoons vanilla extract
granulated sugar

Steps:

  • Mix all the ingredients, except the sugar together in a mixer until incorporated.
  • Place the sugar in a shallow bowl.
  • Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
  • Bake at 375 for 10-12 minutes. Enjoy!

DADDY COOKIES (GLUTEN- AND GRAIN-FREE PEANUT BUTTER AND CHOCOLATE CHIP COOKIES)



Daddy Cookies (Gluten- and Grain-Free Peanut Butter and Chocolate Chip Cookies) image

These were creatively thought up by my husband who cannot tolerate gluten or grains. Our boys named them 'Daddy Cookies.' We make these a few times a week, since they are pretty healthy cookies and are delicious, kid-approved, and easy to make! They are best paired with a cup of joe or tea.

Provided by Lmarie

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 7

1 (16 ounce) jar natural peanut butter
4 eggs
1 cup miniature chocolate chips
⅓ cup honey
2 tablespoons coconut flour
1 teaspoon salt
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix peanut butter, eggs, chocolate chips, honey, coconut flour, salt, and baking soda together in a bowl; drop by heaping tablespoon onto a baking sheet.
  • Bake in the preheated oven for 10 minutes. Turn baking sheet and continue baking until cookies are crisp around the edges, about 3 minutes more.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 12.5 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 182.4 mg, Sugar 9.3 g

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES



Perfect Cashew and Peanut Butter Gluten-free Cookies image

A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!

Provided by ADAMSGRL

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 10

½ cup brown sugar
½ cup white sugar
1 egg
¼ cup salted natural peanut butter
¼ cup cashew butter
½ cup gluten free, casein free margarine
½ teaspoon baking soda
½ cup corn flour
½ cup tapioca flour
¼ cup potato flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 7.6 g

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES



Gluten Free Peanut Butter-Banana Oatmeal Cookies image

These are a wonderful, healthy cookie that will satisfy your cravings without packing on too many calories and it's loaded with whole and nutritious ingredients. Calories per cookie: 102 Total Fat 4.9g Saturated Fat 0.9g Cholesterol 0mg Sodium 1mg Total Carbohydrate 11.9g Dietary Fiber 1.7g Total Sugars 4.8g Protein 3g ...

Provided by Amy H.

Categories     Other Snacks

Time 15m

Number Of Ingredients 7

2 very ripe bananas
1/3 c creamy, natural peanut butter
1 1/2 c rolled oats
1/4 c finely chopped walnuts
1/4 c dark chocolate chips (i use the kind with 60% cacao or better)
2 Tbsp raisins
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
  • 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
  • 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
  • 5. Shape into 2 inch cookies.
  • 6. Place on a parchment lined cookie sheet.
  • 7. Bake for 12 minutes. Cool on rack before eating.

GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)



Gluten Free Peanut Butter Cookies (Kisses from Heaven) image

I found this GF peanut butter cookie recipe on a few sites, but I made a few modifications and added some extra goodies to make these similar to my mother's Peanut Butter Kisses cookies she made at Christmas time.

Provided by Chef Deda

Categories     Dessert

Time 14m

Yield 20-28 cookies

Number Of Ingredients 7

1/2 cup light brown sugar
1/2 cup sugar
1 tablespoon vanilla
1 egg
1 cup peanut butter (about, usually a bit less)
chocolate chips (optional, but so good!) (optional)
cinnamon-sugar mixture, to be used later (I just eyeball this part, need enough to roll in the dough)

Steps:

  • - Preheat oven to 350 degrees.
  • - Grease a baking sheet.
  • - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
  • - Once smooth roll into small balls (about the size of a dollar coin)
  • - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
  • - Place the completed cookie sheet in the oven for 8-11 minutes.
  • - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
  • - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.

GLUTEN-FREE PEANUT BUTTER KISS COOKIES



Gluten-Free Peanut Butter Kiss Cookies image

Guests will stand in line to kiss the cook when these treats are served! For a change of pace, try them with chunky peanut butter, too. -Canada60, Tasteofhome.com Community

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 13

1/4 cup butter-flavored shortening
1-1/4 cups packed brown sugar
3/4 cup creamy peanut butter
1 large egg, room temperature
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48 milk chocolate kisses, unwrapped

Steps:

  • In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

GLUTEN-FREE THREE INGREDIENT PEANUT BUTTER COOKIES



Gluten-Free Three Ingredient Peanut Butter Cookies image

We kid you not--only three ingredients to home-baked cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 16

Number Of Ingredients 3

1 cup peanut butter
1 cup packed brown sugar
1 egg

Steps:

  • Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
  • Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 15 g, TransFat 0 g

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS



Gluten-Free No Bake Cookies - Chocolate, Peanut Butter, and Oats image

This is a compilation of a few different no bake cookie recipes I found and tweaked. This recipe made 40 tablespoon-size cookies. It would be easy to halve everything for fewer cookies. Almond milk can be substituted for milk to make this dairy-free, agave nectar for honey to make it vegan, and almond butter or sunflower seed butter for peanut butter.

Provided by Dannys Diner

Categories     Drop Cookies

Time 15m

Yield 40 cookies

Number Of Ingredients 8

1 cup honey
1/2 cup unsweetened cocoa
1 dash salt
1/2 cup coconut oil
1/2 cup milk
1 cup peanut butter
6 cups gluten-free oats
1 teaspoon vanilla

Steps:

  • Combine the first 5 ingredients in a saucepan.
  • Bring to a boil and continue to cook over a gentle boil for 90 seconds.
  • Remove from heat.
  • Add peanut butter and stir to melt.
  • Add oats and vanilla and stir thoroughly to mix.
  • Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
  • Transfer to refrigerator and cool till set.
  • * May sub almond milk for milk for dairy-free version.
  • * May sub agave nectar for honey for vegan version.
  • * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.

Nutrition Facts : Calories 91.9, Fat 6.2, SaturatedFat 3.2, Cholesterol 0.4, Sodium 35.5, Carbohydrate 9, Fiber 0.8, Sugar 7.6, Protein 1.9

GRAIN FREE GLUTEN-FREE PEANUT BUTTER COOKIES



Grain Free Gluten-Free Peanut Butter Cookies image

This flourless peanut butter cookie recipe is delightfully simple and naturally gluten-free. These cookies are easily made with ingredients that are probably already in your pantry, making them perfect for when you want to bake a sweet gluten-free treat without heading to the store first. Top your easy gluten-free peanut butter cookies with a sprinkle of freshly-ground sea salt right before baking to give them a delightfully sweet and salty finish. We love pairing these cookies with vanilla ice cream for peanut butter cookie ice cream sandwiches or enjoying them on their own with a refreshing glass of cold milk.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 7

1 cup creamy peanut butter
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 egg
1/2 cup gluten-free dry-roasted peanuts, finely chopped
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. In large bowl, mix peanut butter, brown sugar, baking soda, vanilla and egg until well combined. Stir in peanuts. Roll into 1 1/4-inch balls; place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.
  • Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES



High Altitude Gluten-Free Peanut Butter Cookies image

This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.

Provided by Jamie B

Categories     Dessert

Time 22m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4

1 cup jif creamy peanut butter (* Ingredients at end of directions)
15 tablespoons sugar (1 Tbsp less than 1 cup)
1 large egg
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 355 degrees F.
  • Mix peanut butter and sugar until smooth.
  • Beat egg and baking soda.
  • Add egg mixture to peanut butter mixture, stirring well.
  • Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
  • Flatten each ball with tines of fork, making a cross pattern.
  • Bake until puffed and slightly golden, about 8 - 12 minutes.
  • Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
  • * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

EASY LOW CARB PEANUT BUTTER COOKIES (KETOGENIC, LOW CARB, THM:S, SUGAR-FREE, GLUTEN FREE) - FIT MOM JOURNEY



Easy Low Carb Peanut Butter Cookies (Ketogenic, Low Carb, THM:S, Sugar-Free, Gluten Free) - Fit Mom Journey image

I adapted my favorite easy peanut butter cookie recipes from my pre-keto days to make these Easy Low Carb Peanut Butter Cookies - with only 1 net carb each!

Provided by @MakeItYours

Number Of Ingredients 5

1 cup No-Sugar Added Peanut Butter, creamy or crunchy
¾ cup Lakanto Granulated Sweetener
¼ cup Almond Flour
1 Egg
1 tsp Vanilla Extract

Steps:

  • Preheat oven to 350.
  • Combine all ingredients ingredients in a mixing bowl and beat well to combine.
  • Line a cookie sheet with parchment paper. Use a cookie scoop to make round balls of dough.
  • Using a fork dipped in extra Lakanto, press a criss-cross pattern into the top of each cookie.
  • Bake for 12-15 minutes, then let them cool for 5 minutes on the pan.
  • Enjoy!

PAMELA'S PEANUT BUTTER COOKIES - GLUTEN FREE



Pamela's Peanut Butter Cookies - Gluten Free image

Make and share this Pamela's Peanut Butter Cookies - Gluten Free recipe from Food.com.

Provided by LARavenscroft

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 6

1/2 cup butter, softened
1/2 cup crunchy peanut butter
1 cup brown sugar (don't pack down)
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups Pamelas ultimate baking and pancake mix

Steps:

  • Cream together the butter and peanut butter.
  • Mix in sugar, egg and vanilla, then add Pamela's Baking & Pancake Mix and combine.
  • Spoon tablespoons of dough onto a lightly greased cookie sheet and flatten with a fork using a crisscross pattern.
  • For smaller cookies, reduce bake time.
  • Bake in a preheated 325° oven for 17-20 minutes. Edges should be light brown.
  • Cool completely before removing from pan with spatula.

Nutrition Facts : Calories 124.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 22.8, Sodium 71.8, Carbohydrate 12.1, Fiber 0.5, Sugar 11.2, Protein 1.9

GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES



Gluten-Free Chocolate-Cherry Peanut Butter Cookies image

If you ask me, the best peanut butter cookies are a little chewy and almost raw in the middle, like a Reese's Peanut Butter Cup. When I set out to create my own recipe, that's what I had in mind, and I think I succeeded. But after making these half a dozen times, I realized I wanted more. So I poked around the pantry and found some dried cherries. Just like that, Reese's Peanut Butter Cups met peanut butter and jelly. And there ain't nothing wrong with either.

Provided by Justin Chapple

Categories     dessert

Time 40m

Yield Makes about 24 cookies

Number Of Ingredients 7

1 cup smooth peanut butter
3/4 cup granulated sugar
1 large egg, beaten
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup dark chocolate chunks, chopped
1/2 cup dried cherries, chopped

Steps:

  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
  • Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
  • Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN AND EGG FREE)



Peanut Butter Chocolate Chip Cookies (Gluten and Egg Free) image

Sometimes I like to experiment with different flours. These cookies use Sorghum. It's a sweet flour so you don't need to use a lot of sugar in them. I was very pleased with the texture. They were crispy on the outside and chewy on the inside. They really taste good and if you've got issues with gluten these are perfect. These were a big hit with they guys where my hubby works.

Provided by Jo Zimny @EmilyJo

Categories     Cookies

Number Of Ingredients 13

FOR THE WET INGREDIENTS:
2 tablespoon(s) ground chia seeds
1/4 cup(s) very hot water
1/4 cup(s) apple sauce, unsweetened
1/4 cup(s) grapeseed or melted coconut oil
3/4 cup(s) sugar or other dry sweetener
1 cup(s) creamy organic peanut butter
2 teaspoon(s) vanilla extract
FOR THE DRY INGREDIENTS:
1 1/2 cup(s) (to 1 3/4 cups) sorghum flour
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) baking soda
1/4 cup(s) gluten free chocolate chips

Steps:

  • Preheat oven to 350'F
  • Place the chia seeds in a coffee grinder and grind until fine. Put them into a large bowl and then add the hot water and stir to create a gooey paste. This should take about 30 seconds.
  • Add the remaining wet ingredients to the gooey chia mixture and give it a good mix. I used my hand held mix master, it worked great. Mix for about 1 minute.
  • Add the dry ingredients to the wet and form a ball of dough. The dough will be quite sticky and will ride up on the beaters. Just turn the machine of and remove the dough, mix again. Use enough flour until the mixture holds together well.
  • Add a hand full of gluten free chocolate chips to the mixture and give it another whirl with the mix master.
  • I also found the dough to be quite oily.
  • Roll dough into balls. I got 30 balls from this recipe.
  • Place on an ungreased cookie sheet and press down with the tines of a fork in a cross hatch pattern like you see on peanut butter cookies.
  • Bake for 10-12 minutes. Cool a few minutes and then transfer to a wire rack to cool the rest of the way. Store in a glass container in the fridge.
  • Enjoy!

EASY PEANUT BUTTER COOKIES! GLUTEN FREE!!! 3 INGREDIENTS



Easy Peanut Butter Cookies! Gluten Free!!! 3 Ingredients image

Make and share this Easy Peanut Butter Cookies! Gluten Free!!! 3 Ingredients recipe from Food.com.

Provided by IM1GIRLYGIRL

Categories     Dessert

Time 20m

Yield 24-36 small cookies

Number Of Ingredients 3

1 egg
1 cup peanut butter
1 cup sugar

Steps:

  • Preheat oven to 350F
  • Combine all ingredients in a bowl using hand mixer or fork.
  • Spoon onto a cookie sheet with 4 cookies per row [small cookies]
  • Bake for 15-20 minutes or until the very top is hard and bottom golden brown.
  • Take out and let cool on a rack for at least 10 minutes.
  • Put on a plate and enjoy!

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