GLUTEN-FREE PEANUT BUTTER COOKIES (FLOURLESS, DAIRY-FREE)
These 4-ingredient gluten-free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. If you're a peanut butter lover, you definitely need these soft, rich and chewy cookies in your life!
Provided by felicia | Dish by Dish
Categories Desserts
Time 27m
Number Of Ingredients 4
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Mix the peanut butter with sugar until sugar has dissolved.
- Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
- Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
- Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
- Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
- Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that's fine as they will continue cooking with the residual heat).
- Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).
Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 24.3 g, Sodium 143.6 mg, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.6 g, Protein 7.7 g, Cholesterol 15.5 mg
GLUTEN-FREE PEANUT BUTTER COOKIES (VEGAN OPTION)
Provided by Texanerin Baking
Time 19m
Yield 8 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper. Position the oven rack to the lower third of the oven.
- In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls. The dough may or may not feel oily.
- Divide into 8 50-gram balls and place about 4" apart on the prepared cookie sheet. They spread a lot!
- Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 11-14 minutes or until they've crackled nicely and no longer appear wet in the middle (I needed 14 minutes but you may need less if you use a dark pan, make smaller cookies, etc.). Let them cool completely on the baking sheet (where they'll continue to bake). If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.
- Store in an airtight container for up to 5 days.
FLOURLESS PEANUT BUTTER COOKIES
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
FLOURLESS PEANUT BUTTER COOKIES
These outrageously good flourless peanut butter cookies are made from just 5 ingredients - and they're gluten and dairy-free.
Categories Desserts
Time 30m
Yield 16 to 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line two 13x18-inch baking sheets with parchment paper.
- In a large bowl, vigorously whisk together the light brown sugar, eggs, and vanilla until combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). (Note: Do not use an electric mixer for this process, as it can cause the peanut butter to separate.)
- Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don't have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.)
- Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes.
- Bake the first pan for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies will keep in an airtight container at room temperature for several days.
- Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 253, Fat 14 g, Carbohydrate 28 g, Protein 7 g, SaturatedFat 3 g, Sugar 25 g, Fiber 1 g, Sodium 128 mg, Cholesterol 22 mg
GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
GLUTEN FREE/ DAIRY FREE PEANUT BUTTER COOKIES
My poor friends and their gluten free diets. Fortunately, my friend Carlyn devised a perfect recipe for delicious, chewy, not hockey-puck cookies.
Provided by Miss A.T.K.
Categories Drop Cookies
Time 25m
Yield 2 cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
- mix balance of ingredients together.
- drop teaspoonfuls onto an ungreased cookie sheet.
- bake for 9-10 minutes.
Nutrition Facts : Calories 306, Fat 22.2, SaturatedFat 3.5, Sodium 422.1, Carbohydrate 21, Fiber 4.2, Sugar 13.7, Protein 10.8
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GLUTEN FREE DAIRY FREE PEANUT BUTTER COOKIES - RECIPE GIRL
From recipegirl.com
Cuisine AmericanTotal Time 24 minsCategory DessertCalories 98 per serving
- In a large bowl, use an electric mixer to combine the peanut butter and margarine. Mix in the sugars, then mix in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder and baking soda. Mix in the dry ingredients, just until combined.
- Roll tablespoonfuls of dough into balls and place them on the baking sheet (leave about 2 inches between each ball of dough). Use a fork to crisscross the ball of dough and gently press down.
- Bake 9 to 10 minutes, just until the cookies are looking a little golden on the edges. Let them cool for about 10 minutes before removing them from the cookie sheets. Store in a covered container, or freeze for munching later.
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