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Gluten-Free Peanut Butter Cookies

Peanut Butter cookies are one of my favorite every day cookies. I have a family member that has to abide by a gluten-free diet, so I’ve been making gluten-free cookies lately to find ones that are tasty, and this is now my go-to gluten-free peanut butter cookie.

These gluten-free peanut butter cookies only use 3 ingredients and are so easy to make, and delicious too! You can also jazz them up by drizzling them with some melted semi-sweet chocolate chips.

*Tip: If you want your criss-crosses on your cookies to be diamonds rather than squares, as shown here, press them the first time straight up and down (tines of fork at 12:00 o’clock position), then press them the second time at a 45° angel (the tines of fork at the 10:30 o’clock position).

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 24 cookies

Ingredients:

  • 1 cup peanut butter (smooth or chunky)
  • 1 cup packed light brown sugar (not packed if high altitude)
  • 1 egg, lightly beaten

Instructions:

  1. Preheat oven to 350°F.

  2. Beat brown sugar, peanut butter and egg with electric mixer until blended and smooth.

  3. Shape dough into 24 (1 1/2-inch) balls (I use a small cookie scoop with a bit of extra dough over the top); place 2-inches apart on ungreased cookie sheets. Flatten dough slightly with a fork.

  4. Bake 10-12 minutes, or until set; remove from oven and allow to sit on cookie sheet 1 minute before removing to wire rack to cool. Once cooled, you can drizzle with melted chocolate chips if you'd like.

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