I haven’t made a dessert or snack in forever. Like months. I actually can’t even remember when the last time was. This coming from a kitchen that had homemade snacks on the counters every day. Every. Day. It’s probably a natural evolution from having kids at home to cooking for just the two of us.
This afternoon I was feeling the need for just a little something sweet. Something we don’t have. Digging around in the pantry, with a headache (that I believe is related to the lack of sugar in my diet) trying to think of something simple, that I had all the ingredients for and the gumption to throw it together. Normally, on a day like this, I would make Rice Krispy Treats, easily made gluten-free, but I didn’t have marshmallows. Peter can’t eat chocolate before bed, it keeps him awake, so Mississippi Mud cookies, another go to gluten-free, pantry staple, snack was out.
Then ding, ding, ding! I remembered these no flour, making them gluten-free(!), peanut butter cookies. They are so good I dare you to even notice that there aren’t any flours in them!
Gluten-free Peanut Butter Cookies
printer friendly recipe
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup extra crunchy peanut butter
1 teaspoon vanilla extract (make your own or check to be sure it is gluten-free)
½ teaspoon baking soda
Preheat oven to 350°.
Line your cookie sheets with SilPat or parchment paper and set sheet aside.
Using a spoon, blend all ingredients together until incorporated.
Use a cookie scoop or spoon to portion tablespoon-sized balls of dough. Roll these into balls then dip the tops into sugar and place 12 to each cookie sheet (sugar side up). Press top of each cookie with fork tines twice crosswise to form a classic crosshatch pattern. Sprinkle with additional sugar if you like.
Bake for 12 minutes. Be careful not to overcook them. They will still have a little puffiness to them, then they will fall as they cool but still be moist. Allow cookies to cool, on baking sheet, a few minutes until they firm up. They are fragile until cool. Remove to a rack and cool completely.
Makes 24 cookies about 3 inches in diameter. Store in an airtight container.
You could toss in some chocolate chips for variety, if you like.
You can use whatever peanut butter your family prefers. We like both extra crunchy and smooth at our house. The extra crunchy has larger pieces of peanuts in it and by adding the smooth you don’t get too many nuts, to cause inclusions that can make your cookies break apart, but fewer larger ones instead.
Serving Size 1 Cookie
Calories from Fat 50
Total Fat 5.6g
Saturated Fat 1.2g
Total Carbohydrates 10.5g
Dietary Fiber 0.7g