Gluten-Free Peanut Butter Cookies

May 25th

Gluten free AND with only 4 ingredients (5 if you count salt, which I don’t)! So my husband is giving up gluten  – he has an autoimmune issue and has heard/read that omitting gluten could help. Nothing makes him happier than coming home to cookies so I needed a gluten-free swap to cheer him up during his first week of the altered diet. I’d made a version of these with almond butter years ago and they came immediately to mind; short ingredient list, super quick to put together, and as tasty as the real deal. 

While I was mixing the batter I thought about how much peanut butter this man eats – a shake in the morning, a pb sandwich at least once a day, and the occasional “hold me over” scoop before dinner. If you’re not concerned with calories, this is a food you should feel great about over-doing (and I’m pretty sure he does). Full of protein and healthy fats, plus more antioxidants than green tea.

These cookies are honestly the best peanut butter cookies I’ve ever had. I think the flour typical of cookies gets in the way of the pb flavor – these are literally bursting with peanut butter yumminess. He was happy with these and encouraged by my foray into the world of gluten free baking. It was nice to not have to buy any extra, arbitrary ingredient for these, plus the rest of the family was as big of a fan as he was (he actually hid them from my daughter and I wish I was kidding).

Gluten Free Peanut Butter Cookies

Makes 18

1 c. peanut butter (NOT natural style)

1/2 c. brown sugar

1 tsp. vanilla

1 egg

kosher salt to sprinkle

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, beat peanut butter, sugar, vanilla and egg with electric mixer until blended.


3. Roll batter into 1 inch balls and place, evenly spaced, on parchment or silpat lined baking sheet.

4. Using the tines of a fork, press down lightly and then turn the fork to criss-cross the pattern.


5. Sprinkle lightly with kosher salt, and place in preheated oven.


6. Bake for 12 minutes on the center rack of the oven. Let cool on baking sheet at least five minutes before gently moving to wire rack to cool completely.




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