Gluten-Free Peanut Butter Cookies are so easy to make with three ingredients we all should have.
I had found this recipe and have had many people give me this recipe. It’s simple, easy and you should have these ingredients in your pantry!
VERY Simple!!! Who doesn’t have peanut butter in their pantry? I have been warned to not use the “all natural” kind – you know where you grind the nuts up yourself right there in the store. Make sure you preheat your oven BEFORE you get started!
I cream the sugar and peanut butter together. In case you don’t know what that means – to cream means to mix your “fat” with your sugar. Generally, it’s done in a mixer on medium speed. You can use a hand mixer if you don’t have a regular mixer.
Next, I add my eggs (egg substitute) and mix. It doesn’t take long. Then just form into 2-inch dough balls and place on a cookie sheet. Take a fork and press the dough down. Press the opposite way to create that cross sections on the cookie. Tip: You can dip your fork in sugar if you enjoy a little extra crunch on top.
Also, you can do a 1-1-1 for ingredients. This means one cup peanut butter, one egg, one cup sugar. So even if you are short an egg you can make this recipe!
- 1 18 oz jar Peanut Butter
- 2 Eggs
- 1 1/4 Cup Sugar
- Preheat oven to 350
- Mix all ingredients in mixer until well blended.
- Form into 2 inch dough balls and place on cookie sheet.
- Take a fork and press the dough down. Tip: You can dip the fork in sugar if you prefer a little extra crunch on top.
- Press the dough going the opposite way to create cross sections on the cookie.
High Altitudes: Bake for 12-15 minutes.
Note: You can add chocolate chips for a wonderful variation on this! Sometimes I even through a dash of vanilla in.
You can also do 1 cup peanut butter, 1 cup sugar, and 1 egg and it will work just fine.