The rules for following a gluten-free diet are easy to understand, right? Simply don’t eat anything with gluten (i.e. wheat, barley, and rye). As it turns out, what seems like simple rules are actually a total pain in the butt. Almost everything seems to have one or more of those ingredients in it. Better still, sometimes they are hidden in things like “natural ingredients” and you just get blind-sided by them. If you are choosing to avoid gluten because you want to, then usually that’s okay, but if you have celiac disease that can result in a very uncomfortable couple of days.
In my case as a baker, you quickly realize that ingredients that contain gluten are in pretty much every baked goodie that has ever been made. (Or at least most of the ones that taste good.) There are many substitute ingredients on the market, but many of those aren’t designed to be used as a direct replacement for their gluten laden counterparts. On the other hand, with a bit of creativity and Google as a research tool, you can come up with some delicious recipes that do a bit better than a direct replacement would.
These chewy peanut butter cookies contain no flour or other gluten ingredients and are the best gluten-free cookie that I’ve made so far.
Flourless Peanut Butter Cookies Recipe
(Makes 23 cookies)
- 1 cup creamy peanut butter
- 3/4 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the peanut butter, sugar, baking soda, and salt.
- Mix in the egg and vanilla extract.
- Scoop about a tablespoon of cookie dough into a ball and press down on the top to slightly flatten them.
- Bake them in the preheated oven for about 10 minutes.
- Let them cool on the pan for a couple minutes and then move them to a cooling rack to cool completely. Note that they will be a bit tender to touch but they will firm up as the chill out.
Six ingredients! I think I can handle that. The cookie dough is very sticky (duh, the main ingredient is yummy peanut butter). I find using a cookie scoop to be very helpful with portioning out the balls of cookie dough. I love my Oxo small cookie scoop.
You might be asking why I’m so interested in gluten-free baking. My husband and I were invited to a neighborhood Easter pot lock dinner over the weekend and one of my neighbors must follow a gluten-free diet for health reasons. I was in charge of bringing dessert to the party and I was determined to find a gluten-free dessert that everyone would enjoy, not just my gluten-free neighbor.
I think gluten-free goodies sometimes get a bad rap. People assume they don’t taste as good as the real deal. While that may be true for some foods, it’s not for these cookies. These cookies were a huge hit at the party! Everyone raved about them and that made me happy. In fact, I don’t think anyone realized they were gluten-free until I told them after they had nearly eaten them all. Go go gluten-free!
Gluten-free baking is new to me and I’m still trying to learn all of the rules. Like I mentioned above, if they can hide gluten ingredients in “natural flavors”, it’s not always clear what to avoid. For example, there are different opinions as to whether gluten exists in some foods, like flavorings and extracts. When in doubt, ask the person who’s following the program to see what they’re comfortable with (or ask your doctor). In fact, I arrived to the party with these cookies and the recipe for them so everything could be confirmed as gluten free before they were eaten (just in case I missed a rule).
As for these cookies, the real reason why I bet you’re reading this post, it’s very simple. If you like peanut butter and a chewy cookie, then you’re in for a treat. Is it just me or is a tower of delicious cookies one of the most awesome things on earth? 😉 (My husband points out that it looks like a stack of pancakes in a cartoon.)
Have you made gluten-free cookies? What’s your favorite recipe?
Adapted from: King Arthur Flour
Tina, these PB cookies are absolutely gorgeous! Just looking at them, I would never guess that they’re flourless and gluten-free! Love their pretty crackly tops. pinned!
Thanks so much, Sarah! 🙂
Gluten-free baking can definitely be interesting! My mom and sister both have to eat gluten-free so I’m always on the look-out for new recipes … and ones that other people will like too (since let’s be honest some gluten-free baked goods can be pretty gross!). I love these – simple and I’m sure will satisfy just about everyone!
It’s not easy to follow any one kind of diet (whether it be gluten-free or diabetic or other).
I personally find it challenging to find delicious gluten-free desserts but I thought it was because I’m used to knowing what the real deal tastes like. When gluten is missing, they either taste different or have a different texture or both. So I was super excited that even I adore these cookies. 🙂
I actually love thin and crispy cookies, so these look perfect for me! My father in law has celiac’s disease, so I’m always challenged when cooking for him. Will be great to add these cookies to my arsenal : )
These are soooo pretty! And I like how they are gluten free too.
Thank you so much! 🙂
Gluten is in almost everything!! Crazy, right? I can’t believe these are gluten-free!!! Like, they look so perfect and amazing! Nice job!
Thanks so much, Chris! 🙂
You go girl! GF is hard. I agree, it’s the hidden ingredients that are a pain. These colors are amazing and your photos let them shine!
Thanks much, Mary Frances! 🙂
Well you know I eat gluten-free, so yes I ‘ve made gluten-free cookies 🙂 These look fabulous and I’m so excited to see a GF recipe here!
Oh yes, I know you eat gluten-free and I can now say with first hand experience that it’s not easy baking tasty gluten-free cookies. You have so many awesome gluten-free recipes on your blog!
I love how these are flourless but they still look so fluffy and delicious! I would love to steal a few of these cookies and come back for more! 😉
Hehe, steal away! 😉
I would have never guessed these cookies are gluten-free. They look so chewy and absolutely flawless. I actually really like a thin cookie and I bet the peanut butter flavor in these cookies is amazing – just the right thing for a pb lover :). Pinning!
Oh yes, peanut butter is the main ingredient so these cookies are definitely all about it. 🙂 Thank you for pinning for your sweet compliments!
It’s true. I don’t think I have ever made any gluten free cookie recipes. But if I did, I think I would start with these. These look SO good!
These cookies are definitely a great introduction into the gluten-free world…or if you just love peanut butter cookies. 🙂
Gluten free! You would’ve had me fooled! These look awesome. I love that they cater to a ‘specialty’ way of eating without lacking flavor or presentation. 🙂
I totally agree! Thanks so much. 🙂
These cookies look delicious, Tina! And yes, I agree that it is strange (and alarming) how many foods have gluten in them. I get flour…but stuff like soy sauce!?! So I love that you showed up at the party with all of the ingredients…totally something I would do, too. Thanks for sharing…pinning these cookies so I can try them out later!!
Haha, that’s awesome! Thanks so much!!! 🙂
If you can’t trust the items in the supermarket, the best thing to do is definitely make them yourself! And these cookies sound pretty perfect, whether you’re following a GF diet or not!
I completely agree!
These cookies look amazing!!
These cookies are gluten free?! Wow. Love that they are a perfect size too.
Thanks so much! 🙂
Isn’t it just insane how many products have gluten in them?! It can be super challenging to bake without gluten, but these peanut butter cookies sound like the perfect solution. I’m sure everyone will be happy to have these at your Easter Pot luck 😀
Researching about gluten-free baking has certainly been an eye opener!
Oh man, I have had peanut butter on the brain lately and these completely fit the bill!!
I am a sucker for peanut butter cookies and love that these are gluten free – they look awesome Tina!
Anything with peanut butter and I’m there! 🙂
Tina, the uncooked dough is so pretty, and they baked up beautifully! I have a friend who is on a gluten-free diet, and I’m going to pass this recipe along to her. Thank you!
Can I substitute light brown sugar for the dark brown? I realize that changes the amount of molasses, but have you tried it and does it make a difference? These look fabulous! Thanks for posting! Pinned!
Hi Jessica! I have not tried using light brown sugar. If I had to guess the only change is that it might yield a more crunchy cookie. These are literally the best flourless cookie that I’ve ever made… even to this day! If you end up trying it with the light brown sugar, I’d love to hear how you made out. Thank you so much for stopping by and for pinning. 🙂