My favorite recipes tend to be recipes that are naturally gluten free. Gluten free flour can be expensive and confusing to use after figuring out the ratios of the different types of flour. Given that I am the only gluten free member of my friend group and grad school student body, I don’t want to bake a huge amount of gluten free food that is expensive and that they may not fully appreciate. Therefore, I have my favorite go-to cookie recipe that takes 20 minutes total (prep and cook time included!) and is naturally gluten free.
Flourless Peanut Butter Cookies
¾ cup white sugar
¼ cup brown sugar (packed)
1 cup smooth peanut butter
1 egg (or if you are vegan, 1 tbsp ground flax seed + 3 tbsp warm water or an egg alternative)
3/4 tsp vanilla extract
Each batch makes: 15-17 larger soft and chewy cookies
- Preheat oven to 350F
- Combine all ingredients in a large bowl.
- Stir by hand until evenly mixed
- Spray a cookie sheet with Pam Original (do not use Pam Baking—contains wheat!)
- Using a roughly 2 inch ice cream scooper, scoop the batter onto the cookie sheet.
- Gently press down to flatten the balls of batter to your desired thickness. A little thicker is better than too thin! Do not make them too thin or they will be crunchy and crumbly! This batter thins as it cooks!
- Sprinkle brown sugar on top of the cookies.
- If you are a chocoholic like me, add a few chocolate chips or peanut butter chips on top.
- Bake for 9-10 minutes at 350F. WATCH CAREFULLY! These can go from undercooked to burned in a minute. They should look barely brown. The cookies may not look done immediately after taking them out of the oven, but will brown more after letting them cool.
- Allow to cool before enjoying!
- Add icing and decorations as desired.
Note that recipe can be doubled! I have done this successfully.
This recipe is adapted from: http://www.averiecooks.com/2011/07/flourless-peanut-butter-cookies.html