I’ve been making these cookies long before having to eat gluten free. Luckily, this recipe is not only naturally gluten free, but it also is very easy and extremely tasty. The taste and consistency changes depending on the peanut butter and sugar/sugar substitute that you choose to use. Play around with this recipe and perfect it to your own.
My hubby is a huge fan of peanut butter cookies. I started making these for him a while back and it has become a weekly thing in our house.
Easy Peasy GF Peanut Butter Cookies
Ingredients:
1 cup of peanut butter*
1 cup of Splenda/sugar**
1 large egg
1/2 cup of Reese’s peanut butter chips (found in the baking section)***
Recipe makes 1 dozen cookies
Pre-heat the oven to 350. Mix ingredients together in a medium-sized mixing bowl. Roll into balls and place on a lightly greased baking sheet. Take a fork and smash the tops of the cookies down gently in a cross/plus formation. Bake on 350 for 10-13 minutes.
My oven tends to over cook things, so I reduce my heat to 325. We prefer to have a softer cookie. 350 tends to give the cookies a bit more crunch. Finagle the temp and see what works best for your oven, taste, and preferences.
*We use Skippy. It’s gluten-free. It makes the cookies very rich and creamy. I tested this recipe with Laura Shudder’s all natural peanut butter, which is also gluten free. Laura Shudder’s all natural peanut butter just has peanuts and salt in it. The cookie was less sweet and bland (according to my hubby). I just felt it tasted healthier. Anyways, my hubby likes a sweeter cookie, so we switched back to Skippy. The major downfall of using Laura Shudder’s all natural peanut butter is that it needs to be refrigerated once opened. The cold temperature and consistency will not be friendly to your cookies. I’ve had the centers cave in once they started to cool. This does not happen when you bake the peanut butter at room temperature. So, just an FYI when baking with the natural stuff. Perhaps allow your cup of peanut butter to reach room temperature before baking with it.
**I’ve used both sugar and Splenda in this recipe. Sugar will make your cookies very sweet, especially if you are using a peanut butter that has added sugar in it, (like Skippy). You can also feel the texture of the sugar granules in each bite. For me, Splenda offers more of a balanced flavor. One thing to keep in mind is that if you bake with Splenda, flatten your cookies because unlike sugar, these cookies will not spread out as they bake. What you see when you place the baking sheet into the oven is what you will see when you take it out. For me, that works out perfectly!
FYI: If you are using a sugar substitute, make sure it works for baking and make sure you are using the right conversion amount to sugar. I use Splenda because it works just as sugar does. Easy peasy!
***Of course you can forgo the Reese’s chips, but they really do make your cookie taste extra delicious.
P.S. When I’m making these GLUTEN & SUGAR FREE, I use the Laura Shudder’s all natural peanut butter and Splenda. I do not use the Reese’s chips. These cookies will not be very sweet and will have a cakier consistency. They may not taste exactly like the originals, but it’s nice to have the gluten and sugar free option for those that want to enjoy this delicious treat.
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