The other night I started craving sweets after dinner, as usual. So as I often do, I looked up recipes for what I could make that is gluten-free with what I have on hand. There’s a flourless peanut butter cookie recipe on allrecipes.com that I started with and took suggestions from the comments. Here’s the recipe the way I like it best:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Mix all ingredients together. The mixer is not mandatory but the Justin’s peanut butter is pretty stiff and required a lot of mashing to incorporate.
- Roll into balls and place evenly on a greased cookie sheet. The dough seems like a bowl of crumbles but squeezing it will make a ball that holds together pretty well.
- Smash with a fork. They don’t flatten on their own at all! If not you have big ball-shaped cookies that are uncooked in the center.
- Bake for 8 minutes at 350 degrees.
The original recipe didn’t have vanilla, but it’s absolutely perfect in there. Another suggestion many commenters made was to replace the 1 cup of sugar with 1/2 cup brown sugar and 1/4 cup white sugar, ending up with a total of 3/4 cup of sweetness. I tried this in my first batch and, while delicious, the cookies weren’t nearly sweet enough. The Justin’s peanut butter I use is not as sweet as many other brands. I also liked it better with just regular sugar instead of the brown, but again this could depend on the type of peanut butter.
Overall this is one of the easiest cookie recipes I’ve ever made. They were a huge hit with my family for Memorial Day this past weekend. If you know of any yummy gluten-free dessert recipes please point me in their direction!