gluten-free peanut butter cookies
It all started with a simple recipe.
1 cup peanut butter
1 cup sugar
1 teaspoon baking powder
1 egg
Stir. Bake. Eat. So easy, I had a pan in the oven in under 10 minutes. It’s absolutely my favorite peanut butter cookie recipe.
It’s a recipe that lends itself to experimentation, for better or for worse. Honey instead of sugar didn’t work so well. Flax seeds and water instead of an egg was kind of gross. I’ve written my favorite, so far, down below.
Some guidelines I’ve come up with for myself, if you’re interested…If I’m using fresh ground peanut butter-the kind with no salt and sugar-I’ll add a big pinch of salt and use the full cup of sugar. Brown or granulated. If I’ve got the commercial kind of peanut butter that’s chock-full of sugar and salt I’ll use a half-cup of sugar. This recipe works well with almond butter, too. I had high hopes for nutella, but the chocolate throws a wrench. I’m still working on that one.
One of my favorite versions, to date, isn’t too sweet or eggy and is intensely peanut-buttery, with a crumble remniscent of shortbread. Recipe below…
the recipe
Gluten-Free Peanut Butter Cookies
- Preheat oven to 350°F (175°C)
- 16 ounces 454 g natural peanut butter
- 1/2 cup 100 g sugar
- 1/4 cup 85 g agave nectar
- pinch salt
- 1 teaspoon 5 mL baking powder
- 1 50 g egg
- Using a spatula or wooden spoon, beat together peanut butter, sugar, agave nectar and salt for several minutes.
- Stir in baking powder, then egg, stirring until egg is completely incorporated.
- Scoop using a 3/4 ounce scoop, or a tablespoon, onto a baking sheet lined with parchment or a silpat. Roll into balls, then press with a fork.
- Bake for 10-12 minutes, or until rich golden brown.
each column is one step, working left to right — hover a cell for the full instruction
- 16 ounces 454 g natural peanut butter
- 1/2 cup 100 g sugar
- 1/4 cup 85 g agave nectar
- pinch salt
- 1 teaspoon 5 mL baking powder
- 1 50 g egg
Preheat oven to 350°F (175°C).
Using a spatula or wooden spoon, beat together peanut butter, sugar, agave nectar and salt for several minutes.
Stir in baking powder, then egg, stirring until egg is completely incorporated.
Scoop using a 3/4 ounce scoop, or a tablespoon, onto a baking sheet lined with parchment or a silpat. Roll into balls, then press with a fork.
Bake for 10-12 minutes, or until rich golden brown.