GLUTEN-FREE PEANUT BUTTER COOKIES (FLOURLESS, DAIRY-FREE)
These 4-ingredient gluten-free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. If you're a peanut butter lover, you definitely need these soft, rich and chewy cookies in your life!
Provided by felicia | Dish by Dish
Categories Desserts
Time 27m
Number Of Ingredients 4
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Mix the peanut butter with sugar until sugar has dissolved.
- Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
- Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
- Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
- Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
- Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that's fine as they will continue cooking with the residual heat).
- Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).
Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 24.3 g, Sodium 143.6 mg, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.6 g, Protein 7.7 g, Cholesterol 15.5 mg
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
GLUTEN-FREE PEANUT BUTTER COOKIES (VEGAN OPTION)
Provided by Texanerin Baking
Time 19m
Yield 8 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper. Position the oven rack to the lower third of the oven.
- In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls. The dough may or may not feel oily.
- Divide into 8 50-gram balls and place about 4" apart on the prepared cookie sheet. They spread a lot!
- Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 11-14 minutes or until they've crackled nicely and no longer appear wet in the middle (I needed 14 minutes but you may need less if you use a dark pan, make smaller cookies, etc.). Let them cool completely on the baking sheet (where they'll continue to bake). If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.
- Store in an airtight container for up to 5 days.
GLUTEN FREE/ DAIRY FREE PEANUT BUTTER COOKIES
My poor friends and their gluten free diets. Fortunately, my friend Carlyn devised a perfect recipe for delicious, chewy, not hockey-puck cookies.
Provided by Miss A.T.K.
Categories Drop Cookies
Time 25m
Yield 2 cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
- mix balance of ingredients together.
- drop teaspoonfuls onto an ungreased cookie sheet.
- bake for 9-10 minutes.
Nutrition Facts : Calories 306, Fat 22.2, SaturatedFat 3.5, Sodium 422.1, Carbohydrate 21, Fiber 4.2, Sugar 13.7, Protein 10.8
FLOURLESS PEANUT BUTTER COOKIES
This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350* and grease cookie sheets.
- Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
- Bake until puffed and a golden pale, about 10 minutes.
- Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
- May be kept in air tight container at room temperature for 5 days.
- Makes about 2 dozen cookies.
Nutrition Facts : Calories 98.4, Fat 5.6, SaturatedFat 1.2, Cholesterol 7.8, Sodium 104.8, Carbohydrate 10.4, Fiber 0.7, Sugar 9.3, Protein 3
HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES
This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.
Provided by Jamie B
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F.
- Mix peanut butter and sugar until smooth.
- Beat egg and baking soda.
- Add egg mixture to peanut butter mixture, stirring well.
- Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
- Flatten each ball with tines of fork, making a cross pattern.
- Bake until puffed and slightly golden, about 8 - 12 minutes.
- Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
- * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
GLUTEN FREE PEANUT BUTTER COOKIES
Make and share this Gluten Free Peanut Butter Cookies recipe from Food.com.
Provided by carmellatte101
Categories Dessert
Time 25m
Yield 15 cookies, 15 serving(s)
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 310.1, Fat 17.4, SaturatedFat 3.5, Sodium 20.5, Carbohydrate 33.5, Fiber 2.1, Sugar 29.9, Protein 9.6
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