You might have seen this very same recipe floating around the web and did not believe that peanut butter cookies could be that simple. Gluten-free, flourless, grain-free, and only four ingredients? Yes really, it is possible to make peanut butter cookies that someone who is dairy-free and gluten-free, like me, can eat!
Peanut Butter Cookie Ingredients
I have used no-stir, natural and regular peanut butter and the recipe still works but is a little different with each. I do not recommend using crunchy peanut butter. The chunks of peanuts will make these cookies too delicate.
With no-stir peanut butters, which have palm oil added, the cookies will be much more delicate. Letting the cookies cool completely on a wire rack will help this. Be sure you stir natural peanut butters really well before using so that the oil that sits on the top is evenly distributed. I find that a butter knife works best for this chore. I recommend using only unsweetened peanut butter. Sweetened peanut butter will make these cookies too sweet in my opinion. My favorite result was with Whole Foods 365 brand unsweetened creamy peanut butter.
Most of the recipes I have seen for peanut butter cookies like these, call for white sugar. I personally love the depth of flavor that brown sugar adds. The slightly bitter molasses with salty peanut butter and sweet sugar is an addictive combo! Light or dark brown sugar will both work. I have also made these cookies using coconut palm sugar. The flavor is wonderful. Coconut palm sugar is a little less sweet so you can add a little extra. If you prefer white sugar, no problem! The amount is the same.
Baking the Peanut Butter Cookies
These cookies do not turn brown like some cookies. So don’t be tempted to over-bake them or else they will be too dry. Stick pretty closely the to baking time and you should be good.
Top these gluten-free peanut butter cookies with chocolate kisses or some chocolate chips and well . . . you know what I mean.