Gluten-free Peanut Butter Cookies

I am trying to progressively clear out my pantry so this week I decided to use up a couple of jars of peanut butter I have lurking around on the shelf. I’ve tried this recipe with good ol’ Kraft crunchy peanut butter as well a jar of peanut butter from the gourmet supermarket and it works much better with the latter. Not all peanut butters are made the same!

Gluten-free Peanut Butter Cookies

Using proper peanut butter (ie ones that contain just peanuts) you get a lighter texture, a more peanutty taste in the cookie and you don’t have to add extra sugar even though the Kraft jar includes sugar. Actually, I would avoid eating the supermarket stuff all together as the ingredient list reads: select roasted peanuts, soybean oil, corn dextrin, sugar, hydrogenated vegetable oil, salt.

The other great thing about these Peanut Butter Cookies are they can be gluten free – they are made without any flour and you can use gluten-free oats – and method is easy for kids to follow and they are ready in 10 minutes. Lady AB and I made a double batch before swimming class one morning.

HOT Gluten-free Peanut Butter Cookies

Gluten-free Peanut Butter Cookies (makes 12)

  • 1/2 cup chunky peanut butter
  • 1/3 cup organic coconut sugar/brown sugar
  • 1 egg
  • 1 1/4 cups (gluten-free) rolled oats
  • 1/2 teaspoon bicarb soda
  • chia seeds (optional)
1. Preheat oven to 180°C.
2. Use an electric mixer to cream the peanut butter and brown sugar until fluffy. Beat in the egg.
3. Mix in rolled oats and bicarb soda.
4. Line a baking sheets with a silicon baking mat or baking paper.
5. Roll dough into 4cm balls and press lightly to flatten. Sprinkle some chia seeds if using.
Gluten-free Peanut Butter Cookies
6. Bake for 8 minutes or until the cookies turn slightly brown.
7. Cool cookies on a rack and store leftovers in an airtight container.

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