Gluten Free Peanut Butter Cookies


This a rendition of the PB cookies I grew up eating that my mom always made.  Her version, which is also gluten free is 1 cup peanut butter, 1 cup sugar and 1 egg- super easy and yummy.  Here is my healthier take on this classic cookie!

Gluten Free Peanut Butter Cookies

  • 1 16oz jar of salted natural peanut butter (2cups)
  • 4 tablespoons butter, melted
  • 1 cup honey
  • 2 eggs

*this recipe yields ALOT of cookies, with the changes made it is now very easy to make a 1/2 recipe.

*batter comes together easiest with all ingredients at room temperature, you may need to use a mixer with a paddle attachment to get all the lumps out of the pb

  1. Preheat oven to 325.
  2. Combine peanut butter (natural oils on top too), melted butter, honey and eggs.
  3. Chill batter until it is scoopable.  Batter will still be sticky, but manageable.
  4. Scoop cookies and use a wet fork to make marks and flatten.  (wet fork after each cookie)
  5. Bake for 12-15 minutes, until they get a little brown around the edges and slightly darker in color.

*Feel free to fold in chocolate chips or top off with a hershey kiss before baking.   I’d imagine that this would also work with other nut butters and maybe even sunbutter.  Let me know if you try!

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13 Responses to Gluten Free Peanut Butter Cookies

  1. Teri says:

    Looks good!!! I’ll have to try this out but sub the pb for cashew butter. The hubs can’t enjoy peanuts anymore.

  2. Sarah says:

    Cashew butter works really well i just made 2 batches this past weekend! :-)

  3. Lori says:

    Hi Michelle, just wondering what you know about palm sugar? Is it low glycemic like i’ve been told? I’ve been using it and it’s good but is it any healthier?

  4. nicole bobik says:

    I make these ALL the time and pop hershey kisses on top.. I’ve used white sugar, brown sugar, honey and combos of both.. all are great! So simple, this is my favorite quick dessert.

  5. Ilyne says:

    Michelle,
    Thanks for the recipe. I made half a batch with unsalted TJ PB so I added a little salt. Also because PB was already in the fridge mixed up, was easy to mix all together with a spoon. Had to leave my cookies in for 18-20 minutes in my oven, but very tasty.

  6. Mrss Buhrke says:

    Another great healthy recipe! Thank-you, so glad I found your site. My oven must run cooler than yours, I needed to bake them at 330 for 20 minutes. Turned out well, just wish I could make them as round and as pretty as yours :)

    • Michelle says:

      I find that most ovens run a bit differently, so I’m really glad you are able to figure out how to adjust accordingly. Oh and the trick to getting them perfectly shaped is using a cookie dough scooper. They are inexpensive and I use mine for making cookies and mini size muffins.
      ~Michelle

  7. Mariah says:

    Michelle, I just baked these today and it is still amazing to me that things can be baked with no flour!! They came out really good even though I had one egg so it turned into a half recipe, and I ran out of honey so it was less than half a cup! I can’t wait to make them again!!

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