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.
Flourless Peanut Butter Cookies
This four-ingredient recipe for gluten-free, grain-free, dairy-free peanut butter cookies is so simple you won't believe that it's possible!
Ingredients
- 1 cup unsweetened peanut butter
- 1 cup brown or white sugar
- 1 large egg
- 1 tsp baking soda
- chocolate kisses or chips (optional)
- 1/4 c white sugar (optional)
Instructions
- Pre-heat the oven to 350°F
- Cream the peanut butter and sugar together in a small mixing bowl. This means mix them together until it is a uniform mixture. Either by hand or with an electric mixer is okay.
- Beat the egg and add it to the creamed mixture. If doing this by hand, you will have to use some muscle to really get it combined. If the mixture seems to be too runny to be cookie dough, which happens sometimes with no-stir peanut butter, add a little more brown sugar (about a Tbsp).
- Add the baking soda. Again, work those arm muscles!
- Roll the dough into walnut sized balls and place on a cookie sheet. Keep these cookies small. Then roll them in white sugar (optional). This will give them a pretty sparkle when baked.
- You can leave them in this shape or gently flatten them using a fork to make that familiar peanut butter cookie criss-cross pattern. I like to make a little indent on the top and fill it with mini chocolate chips or a chocolate kiss.
- Bake for 8-10 minutes. Don't be tempted to over bake them. They should not brown at the edges. As soon as the have puffed up and look set, take them out!
- These peanut butter cookies are very delicate straight out of the oven so cool them on the pan for 10 minutes before moving them to a wire rack to finish cooling.
Notes
If you use no-stir peanut butter and the dough is not stiff like a cookie dough ad another tablespoon of brown sugar. The cookies will be a little more puffy and delicate. Be sure you allow them to cool completely.
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Nutrition Information
Yield 10 Serving Size 2 cookiesAmount Per Serving Calories 366Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 20mgSodium 125mgCarbohydrates 52gFiber 2gSugar 46gProtein 8g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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