I have been going through a peanut and almond butter phase lately. Maybe it is spurred on by the cooler fall weather, or the leaves that are changing colors? The promise of fall, apples, cider, and pies? Whatever it is, I was drawn to the kitchen to make something. These cookies require a few ingredients which you are likely to have in your kitchen: peanut butter, white and brown sugar, 1 egg, vanilla extract and baking powder. Really, that is it! No flour? I know, I know…I was a little skeptical as well! The dough came together so quickly I did not even stop to take a picture.
Gluten Free Peanut Butter Cookies:
adapted from Gluten Free Girl & her Chef
Preheat the oven to 350*. Line a baking pan with parchment paper.
1 cup peanut butter
1/4 cup white sugar
1/4 cup brown sugar
Combine the peanut butter and sugars in a medium sized bowl and stir with a wooden spoon until mixed together. Add in:
1 teaspoon of baking powder
Mix until combined
1/2 t. vanilla extract
Mix until thoroughly combined. The dough will be sticky! Roll into balls, roll in white sugar and place on the prepared baking pan. Use a fork and make an ‘x’ pattern on top if you wish! I had 14 cookies. I would encourage you to give them room as the cookies will spread while baking. In 10 minutes you will have beautifully soft cookies. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
My cookies were a little crumbly…maybe because I cut the original amount of sugar back by half?
But the texture was a fantastically soft, sugary and this is a peanut butter cookie that will be making the rounds again. These cookies can be made in a half hour flat – including clean up! Thanks for reading and have a great day friends!