Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter Cookies are flourless with a rich and chewy texture, made with only 5 simple pantry ingredients in under 15 minutes!
Servings: 12 cookies
Calories: 202kcal
Equipment
- 1 Sheet pan
- 1 Stand mixer or electric hand mixer
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Cream together peanut butter and sugar until just combined. Add the egg and vanilla extract and mix until well combined.
- Use your hands to roll the dough into 1 1/2-inch balls, placing them on the prepared baking sheet. Flatten the dough balls with a fork, leaving fork marks in a criss-cross pattern on top.
- Bake in the preheated oven (on the middle oven rack) for 8-10 minutes, or until the cookies start to turn slightly brown around the bottom edges. The cookies will harden as they cool, so wait 5-10 minutes before removing them from the baking sheet and placing on a wire rack to finish cooling.
Notes
Click on the time in the instructions to start a timer!
Storage
Store at room temperature in an airtight container for 4-5 days.
Freeze for up to 3 months in an airtight container. Place a piece of parchment paper in-between them to keep them from sticking.
Cooking Tips
- The cookies will harden as they cool. Don't be worried if they're soft when the time is up.
- You can swap the peanut butter for almond butter in this recipe. Just make sure any oil on top of the almond butter is mixed in really well, to prevent these cookies from spreading.
- Don’t skip flattening the cookies with a fork. Because this dough doesn’t have any flour or butter, they won't drop by themselves.
- Make sure you have a baking mat or line your cookie sheets with parchment paper, to make sure they don’t stick.
- These cookies will keep cooking once you remove them, so take them out after 8-10 minutes while they’re still soft.
- I use about 1 1/2 inch balls of cookie dough per cookie. Any larger than that, the baking time might change to 10-12 minutes per cookie.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 23IU | Calcium: 21mg | Iron: 1mg