Gluten Free Peanut Butter Cookies
Get your fix quick with flourless peanut butter cookies made from staple ingredients in minutes!
Servings: 12 cookies
Ingredients
- 1 cup peanut butter do not use natural peanut butter
- 1 cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl or stand mixer fitted with the whisk attachment, add sugar and peanut butter and beat on medium speed 3 minutes until light and fluffy.Add egg, vanilla, baking soda and salt on medium-low speed until just combined, scraping down the sides with a rubber spatula as needed.1 cup peanut butter, 1 cup white granulated sugar, 1 large egg, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon baking soda
- Using a medium cookie dough scoop or a spoon, roll into 1" balls and space on cookie sheet. Bake in the center of pre-heated oven 11 minutes, or until slightly golden on the edges and just set. Remove from oven and allow to cool 1 minute. Using a rubber spatula, transfer cookies to a wire cooling rack.
Video
Notes
Use a cookie dough scoop for consistent cookie size, which helps all cookies bake evenly.
Cookies will continue to bake on hot cookie sheet. Transfer to a cooling rack for the best texture.
If cookies become crisp after setting out, warm in the microwave 10 seconds.
Substitutions
Use creamy or crunchy peanut butter, your preference.Variations
- Add up to 1/2 cup chocolate chips
- Add up to 1/2 cup chopped nuts
Storage Notes
- Store cooled cookies in an airtight container at room temperature up to five days or freeze up to 3 months. Bring to room temperature or warm to enjoy.
Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 97mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8IU | Calcium: 5mg | Iron: 1mg