flour free

Crispy Peanut Butter Cookies

photo (2)

Peanut Butter cookies are officially the easiest gluten free cookie to make.  The first recipe I posted makes the perfect chewy chocolate chip peanut butter cookie.  This recipe, however, produces one pretty perfect CRISPY peanut butter cookie.  They come out just like the cross hatched peanut butter cookies your mom used to make.  What’s also fun is that this recipe is super easy to jazz up. I added a couple tablespoons of Nutella to make them Peanut Butter Nutella Cookies. Then, I didn’t stop there there. I topped them off  with a couple tablespoons of marshmallow fluff.

Hint: These are great cookies to bake for your gluten free friends!

The Best Peanut Butter Cookies


1 cup natural peanut butter

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F and place racks in the upper and lower third of the oven
  2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. {If you want to add nutella or marshmallow fluff, add it here. Just don’t stir too much; the swirls and the big clumps of marshmallow fluff look cool}. 
  3. Spoon 1 tablespoon of mix about 1 inch apart onto un-greased baking sheets; flatten mounds with the tines of a fork, making a cross-hatch pattern on the cookies
  4. Bake until golden around edges (approx. 10 mins), switching the position of the pans halfway through baking; transfer to racks to cool; repeat with the remaining dough

Flourless Peanut Butter Chocolate Chunk cookies


“Wait, there’s no flour in there? I don’t understand. What’s keeping it together and giving it shape??…. oh wow that’s good!” This is just one of the typical comments that come when friends bite into this cookie. This simple recipe turned out the most amazing peanut butter chocolate cookie I’ve ever had. I actually think everyone baking peanut butter chocolate chip cookies should convert to this recipe. The trick with this one is to refrigerate the dough for at least 2 hours before baking. If you don’t…you’ll have some puddled messes on your pan. This cookie was crisp around the edges but still chewy— I swear on my new Breville Stand Mixer!


Adapted from Averie Cooks http://www.loveveggiesandyoga.com/

1 cup creamy peanut butter {I used Peter Pan Honey Roasted, it turned out great}

1 cup light brown sugar, packed

1 large egg

1 TBSP Vanilla Extract

1 tsp baking soda

6 ounces semi-sweet, dark, or bittersweet chocolate, chopped {I used Ghirardelli 60% Cocoa Bittersweet Chocolate Bar}

  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary.
  2. Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down. Using a 2 inch cookie scoop, scoop dough and place on a baking sheet. Refrigerate for at least 2 hours, and up to 5 days, before baking. This will help the cookies keep their shape and prevent them from spreading too thin. .
  3. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Place mounds of cookie dough on prepared baking sheet, spaced 2 inches apart (9 per tray). Slightly flatten the mounds before baking so they don’t stay too domed and puffed while baking, just don’t over-flatten.
  4. Bake for 10-12  minutes, until edges and top are browned. Cookies firm up and deflate slightly as they cool,
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.