Peanut Butter Cookies (Gluten Free and DELICIOUS!)

These peanut butter cookies meet my specifications or my “rule” about gluten-free baking: it must not taste gluten-free, or else it doesn’t get “Christina’s Stamp of Approval”.

This cookie recipe not only makes those on a gluten free diet very happy, but everyone else too! I shared them with friends on several different occasions. Everyone agreed that there was no way anyone would guess that they’re gluten-free.

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Back to School Cookies

They’re not too sweet, as I cut down on the sugar from the original recipe, and are full of peanut butter goodness! This is the perfect lunchbox cookie for children and adults. These peanut butter cookies also stay fresh and delicious for at least a week–good stuff! It’s also one of the easiest cookie recipes I’ve made.

Peanut Butter Cookies
(Gluten free, but don’t tell anyone!)

adapted from a Saveur recipe                            

FULL PRINTABLE RECIPE BELOW

Ingredients

• 2 cups (16 oz) natural peanut butter, salted -should only contain peanuts and salt (Saveur’s recipe uses Jif, but even Jif’s Natural PB contains lots of other ingredients which are unnecessary)
• 3/4 cup (6 oz) sugar
• 3/4 cup (5 1/2 oz) brown sugar
• 2 tsp molasses (treacle)
• 2 tsp olive oil
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup demarara sugar (or sugar in the raw)

Preheat oven to 350º F (175º C)

Arrange racks in upper and lower thirds of oven. Next, prepare two baking sheets with silicone baking mats or parchment paper and set aside.

In a large mixing bowl cream together the peanut butter and sugars, molasses (treacle), and oil. Add the eggs, vanilla, baking soda, baking powder and cinnamon until well combined.

Place demarara sugar in a bowl (I put some in a little at a time). After forming the dough into 2″ balls, dip one side into the sugar and place on prepared baking sheet, sugar side up.

 Flatten the cookies using your hand, or with a fork.

Bake about 10-12 minutes, then allow to sit on cookie sheet for a few minutes before placing them on a cookie rack to finish cooling.

They won’t win any beauty contests, but if you like peanut butter, you’re going to fall in love with these cookies.

Store in an airtight container.

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Peanut Butter Cookies (Shhh...don't tell anyone they're gluten-free, 'cause no one can tell!)

Yield: 24

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Such a delicious tasting cookie, no one will ever guess that there is no flour in the recipe.

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Ingredients

• 2 cups (450 g) natural peanut butter, salted -should only contain peanuts and salt (Saveur's recipe uses Jif, but even Jif's Natural PB contains lots of other ingredients which are unnecessary)
• 3/4 cup (175 g) sugar
• 3/4 cup (175 g) brown sugar
• 2 tsp. molasses (treacle)
• 2 tsp. olive oil
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup (125 g) demerara sugar (or sugar in the raw)

Instructions

Preheat oven to 350º F (175º C)

1. Arrange racks in upper and lower thirds of oven and prepare two baking sheets with silicone baking mats or parchment paper and set aside. In a large mixing bowl cream together the peanut butter and sugars,molasses (treacle), and oil. Next, add the eggs, vanilla, baking soda, baking powder and cinnamon until well combined.
2. Place demerara sugar in a bowl (I do a little at a time), and after forming the dough into 2″ balls, dip one side into the sugar and place on prepared baking sheet, sugar side up. Flatten the cookies using your hand, or with a fork.
3. Bake for about 10-12 minutes, then allow to sit on cookie sheet for a few minutes before placing them on a cookie rack to finish cooling. Store in an airtight container.

Nutrition Information:

Yield: 12 Serving Size: 2 cookies
Amount Per Serving: Calories: 495Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 31mgSodium: 406mgCarbohydrates: 53gFiber: 4gSugar: 44gProtein: 14g

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