Gluten-Free Peanut Butter Cookies are made with just 5 simple ingredients and are so irresistibly delicious, you’ll have a hard time not finishing the whole batch.
I first published this recipe back in 2014 and the first few following I made these at least once a week. I became a peanut butter cookie addict. These honestly are better than the traditional peanut butter cookies made with flour. They are chewy, crisp on the outside and the peanut butter really shines.
My family loves peanut butter, well my daughter Jersey has a love-hate relationship with it. She won’t eat it plain or on a sandwich but “with sugar” (her words) she’ll eat it. {LOL!}
My favorite easy and to-go-to breakfast is peanut butter and jelly toast with bananas. I sometimes eat this for dinner too. My second favorite peanut butter recipe is my Peanut Butter Hot Fudge Sauce it is to die for! I have to be careful when I make that recipe that there are others around or I may drink the entire batch.
Some other mouthwatering peanut butter {dessert} recipes are my Best Ever Monster Cookies, Dinner, Dishes & Desserts – Peanut Butter Stuffed Brownies, Crazy for Crust – No Bake Peanut Butter Chocolate Cream Pie and All Day I Dream About Food’s – Low Carb Peanut Butter Texas Sheet Cake.
Let’s get back to these Gluten-Free Peanut Butter Cookies – they are so easy, simple and scrumptious. You need to make these, so let’s get that on your calendar right now and then you can come back and thank me later. Enjoy friends! XOXO San
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Gluten-Free Peanut Butter Cookies
Ingredients
- 1 cup Adams All Natural Peanut Butter
- 1 cup brown sugar
- 1 egg beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon sugar to sprinkle cookies with or ¼ cup sugar, to roll dough in (OPTIONAL)
Instructions
- Preheat oven to 350F degrees.
- In a medium mixing bowl, stir together all peanut butter, brown sugar, egg (beaten), baking powder and vanilla until well blended. It will look creamy, smooth and glossy. You should not be able to see any egg throughout the batter.
- Using a cookie dough scooper, scoop the dough and then roll it in the ¼ cup of sugar until coated. Place dough on the cookie, you may use a fork at this time to make the traditional hatch pattern on top of the cookie. I didn’t do this. Bake 10-12 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Here is the first photo I took of this recipe back in August 2014.
My cookies are cooling right now! I am too excited to try these. Thank you so much for the great recipe.
I hope you enjoyed them!
These look delicious. I’m planning to add some chocolate chips to mine for the chocoholics of my family. I must admit, it wasn’t easy navigating past all the adverts to find the actual recipe. The sheer number of them made my phone take about 10 minutes to load it properly. But these cookies will be well worth it, I’m sure.