GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
FLOURLESS PEANUT BUTTER COOKIES
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES
Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.
Provided by BigFatMomma
Categories Dessert
Time 20m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Make sure you have beaters that can handle thick batter.
- In a medium bowl, cream margarine and sugars.
- Beat in egg and peanut butter.
- In a separate bowl, mix flours and baking soda evenly.
- Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
- Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
- You can press them with a fork if desired, but not necessary.
- Bake 8-10 minutes.
- Let cool 5 minutes before removing from baking sheet.
Nutrition Facts : Calories 74.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 7.8, Sodium 32.3, Carbohydrate 11.1, Fiber 0.4, Sugar 9.2, Protein 1.7
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- Combine the peanut butter and both sugars in a large bowl. Use a wooden spoon to stir together, then smush the mixture on the sides of the bowl several times to incorporate the sugar.
- Add the egg, baking soda, vanilla, and salt. Stir until really smooth. (If you'd like to make the dough ahead of time, you can cover the bowl with plastic and refrigerate for up to 24 hours.)
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