In the mood to bake? Me too!
Try out The Perfect Peanut Butter Cookie Recipe (that just so happens to be gluten-free!)
I always feel like THE BIGGEST CHUMP when I bake regular sweets for an event and a gluten-free person is there. I feel like I’m saying “Sorry but these cookies/cake/brownies are delicious and you can’t have any!”
With the holidays right around the corner I like to make sweets for my boss, co-workers and friends so this recipe is a perfect inexpensive addition for all the events that will soon be happening.
Since I know a good number of gluten-free people I started researching gluten-free baking so the gluten-free-ers in my life didn’t have to be left out of the all baked goodness. This is what I found: all the gluten-free box mixes for cookies, cakes, brownies are approximately $6+ at the grocery store. That’s a lot of money for a frugal-living gal. So, what about skipping the box mixes, and making some goodies from scratch? In gluten-free baking this means: multiple exotic flours that I would probably only use like, once. Plus it’s a time-consuming process. So, no exotic flour adventures for this girl.
Get this, I stumbled upon a great gluten-free cookie recipe at, of all places, the gym. This is what I heard in my head, “Hey all you people, LEAVE THE GYM RIGHT NOW AND GO HOME AND EAT ALL THESE COOKIES LIKE WE KNOW YOU WANT TO.” So I did.
I’m all about versatile and forgiving recipes that are impossible to screw up. The recipes that are like, “Oh, you put in 7 cups of sugar instead of 1, and turmeric instead of cinnamon? It’s ALL good. We got this.” And then, boom, still delicious. Yeah, that’s the kind of recipes I look for, and this recipe is like that.
The Perfect Peanut Butter Cookie Recipe (Gluten-Free)
- 1 cup natural peanut butter
- 1 cup sugar
- 1 large egg, lightly beaten (or use one of these egg substitutes)
- 1 teaspoon vanilla extract
- Coarse sea salt
- Preheat oven to 350 degrees F and place racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined
- Spoon 1 tablespoon of mix about 1 inch apart onto un-greased baking sheets; flatten mounds with the tines of a fork, making a cross-hatch pattern on the cookies
- Sprinkle coarse sea salt on top of the cookies
- Bake until golden around edges (approx. 10 mins), switching the position of the pans halfway through baking; transfer to racks to cool; repeat with the remaining dough
Makes approx. 18 cookies.
Since there is no flour the peanut butter flavor really stands out!
Throw in whatever you have in your cupboards to add variety to this super versatile cookie recipe. I cut the batter into quarters like I did to experiment with a lot of different cookie options.
These are the variations I made (all gluten-free except where noted):
- Salted peanut butter cookies
- Salted peanut butter and Nutella cookies (the off-brand Nutella is just as good as the real stuff and comes in at $3; add 4-5 tablespoons of Nutella to the recipe; don’t mix completely so there is a swirly separated effect)
- Peanut butter cookies
- Peanut butter and marshmallow cookies – These are AMAZING! (add 3 rounded tablespoons of off-brand marshmallow cream ($1); don’t mix thoroughly; bake for 2 minutes less than usual)
- Walnut, peanut butter, chocolate chip cookies (use your own discretion when adding in the nuts and chocolate chips, just be sure to leave enough batter to keep the cookies together; with this variation I keep them as little balls so they were nuggets of crunchy deliciousness)
- Pretzel, walnut, chocolate chip cookies (not gluten-free)
What are your favorite gluten-free cookie recipes?