These peanut butter cookies are a gluten-free version of the classic treat: chewy, dense, melt-in-you-mouth good!
It’s hard to say no to peanut butter — are you with me on this one? Eating spoonfuls of peanut butter from the jar is one of my guilty pleasures, and recently, I’ve rediscovered a childhood favorite breakfast: peanut butter on toasted bagel. I’ve been making that at my office cafeteria’s bagel station almost every day and since it’s all self-service, I tend to go a little overboard and top my bagels with a hefty serving of peanut butter and a drizzle of honey. Anyway, the point is that I can never get enough of peanut butter!
There’s a peanut butter cookie recipe I posted on here, but having made these gluten-free Nutella cookies last year during the holidays, I was inspired to make a peanut butter version. This recipe uses only five ingredients (chances are good that you have all of the ingredients on hand) and also happens to be gluten-free. If you think a cookie without flour can’t possibly taste good, give this one a try. These cookies are amazing! They are chewy around the edges and soft in the middle, and they pair perfectly with a glass of ice-cold milk.
I’ve made them with Trader Joe’s organic unsalted peanut butter (too runny), as well as freshly ground peanut butter from Whole Foods (not sweet enough), but in the end, the good ‘ol Skippy did the trick. Feel free to experiment with your favorite peanut butter, but make sure you adjust the amount of sugar accordingly.
I can sit and nibble on these all day long. And I promise – you won’t miss the flour in these cookies!
- 1 cup creamy peanut butter
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- In a mixing bowl, mix all ingredients until well combined. Spoon dough by the tablespoon onto prepared cookie sheets, spacing them an inch apart. Using a fork, press on dough in two directions to form a crosshatch pattern. Sprinkle coarse salt on top of the cookies.
- Bake until cookies are golden around the edges, about 10 minutes. Cool slightly, then let cool completely on wire racks.