Go Back
Claire Bahn

Gluten Free Peanut Butter Cookies

This gluten-free version of a classic does not require a special flour blend; it can be assembled with basic pantry staples. I think of it like the a more rich version of a regular peanut butter cookie.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 large egg
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter
  • 1 teaspoon gluten-free vanilla extract
  • 3 tbsp extra granulated sugar

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Using a hand or standing mixer, beat egg slightly. Then add granulated sugar, baking soda and vanilla until thoroughly combined. Beat in the peanut butter. Consistency will be similar to fudge.
  3. Roll into 1 inch balls, place onto baking sheet. Add extra granulated sugar to plate, then dip fork into sugar. Flatten cookie in crisscross pattern with the back of the fork.
  4. Bake for 12-15 minutes, until lightly set, they will fully set when cooled. Transfer to a wire rack to finish cooling.