Gluten Free Peanut Butter Cookies (No one Will Know!)
These gluten free peanut butter cookies pass my test for gluten-free baking: they must not taste gluten-free, or else it doesn’t get “Christina’s Stamp of Approval”. They are absolutely scrumptious!
Originally published June 18, 2013
These gluten free peanut butter cookies 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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They’re not too sweet, as I cut down on the sugar from the original recipe, and are full of proper peanut butter goodness! My dad says they just, “melt in your mouth.”
Love peanut butter? You have to try this spicy soba noodles with chicken and peanut sauce!
These gluten free peanut butter cookies are the perfect lunchbox cookie for children and adults.
These cookies also stay fresh and delicious for at least a week–good stuff! It’s also one of the easiest cookie recipes I’ve ever made. What’s not to love? You can even skip dipping them in sugar to make them even less sweet.
Gluten Free Peanut Butter Cookies
adapted from a Saveur recipe makes 24 cookies
FULL PRINTABLE RECIPE BELOW
Ingredients
- natural peanut butter
- sugar
- brown sugar
- molasses (treacle)
- olive oil
- eggs
- vanilla extract
- baking soda
- baking powder
- cinnamon
- Demarara sugar (or Sugar in the Raw) optional
Directions
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. (This is optional, but adds a nice crunch.)
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 to harden.
Then place 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 the gluten free peanut butter cookies in an airtight container for up to a week, or freeze for up to a month.
Gluten Free Peanut Butter Cookies
Ingredients
- 2 cups peanut butter salted, natural (should only have peanuts and salt as ingredients)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp molasses treacle
- 2 tsp olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ cup Demarara sugar or sugar in the raw - optional
Instructions
- Preheat oven to 350º F (175º C)
- 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.
- If using, 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.
- 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.
Notes
- Use good quality, creamy or crunch peanut butter without added sugars, oils or other ingredients.
- These freeze very well.
Nutrition
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I just made these and WOW! They were quick and easy to make and although I am not gluten free, these are my new favorite PB cookies!! Thanks for posting!! I tried to give it 5 stars, but it wouldn’t let me.
They looks really addictive and crunchy!
Actually, they are rather soft and chewy, but there is a bit of a crunch factor from the demerara sugar! Addictive-probably! ;)
They look wonderful, love that there is no flour in them. I can see why they got the stamp of approval.
Thanks, Suzanne!! ;)
I want to eat these right now! I love a good PB cookie, especially when they come with the standard fork marks :)
Angela
I know, Angela; they are really tasty, but also much healthier than a traditional PB cookie. Its so rare when something is tasty yet relatively good for you in a cookie! ;) CC
I’m a bit impulsive when I see something I like, so these are in the oven right now. I added a little sea salt chocolate on the top.
You’re funny, Melissa! I was actually contemplating dipping the bottom of these in dark chocolate! Hope yours turned out well, and thanks for stopping by! ;) CC
Yum! These look great!!
Thanks, Rose! Everyone seems to think so-I’m happy with my final recipe! :)