Naturally Gluten Free Peanut Butter Cookies!! (That taste like peanut butter cookies)

Post update!!

This was one of my very first posts on this blog, so if you’ve found your way back into the archives of 2012, welcome!! I’ve updated the recipe with a pinable graphic (hopefully, I’ll make these again soon and get photos before everyone eats them) and a printable recipe.

I have made this recipe with Splenda for a friend, and had it turn out pretty well. It also works with less sugar. The real trick to making them really cookie-ish is to really beat the batter with an electric mixer (hand mixer or stand mixer).

This recipe also works fantastic with SunButter (Click HERE to get the recipe for some amazing trail mix cookies they’re definitely craving killers) or almond butter.

You may have seen this recipe on the back of a jar of Kraft Peanut Butter. It’s fast, easy, delicious, and naturally gluten free.

Easiest Gluten Free Peanut Butter Cookies

Ingredients

• 2 Cups Peanut Butter
• 2 Cups Sugar
• 2 Eggs

Directions

1. Beat ingredients very very well. I like to use an electric mixer. Beating the dough alot insures that “real” cookie texture.
2. Drop by large tablespoons onto a greased or parchment covered cookie sheet. Flatten slightly with your fingers or a fork
3. Bake at 350F (180C) for 8-10 minutes or until the bottom edges start to brown slightly.
4. The longer you cook these the crunchier they are. Sometimes I pull them out at 8 minutes for a gooey cookie, sometimes I make them thick and bake longer for a big crunch.
5. Cool completely before eating.

Print

Easiest Gluten Free Peanut Butter Cookies

The easiest peanut butter cookie recipe, naturally gluten free.

Course Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Jodi Stewart

Ingredients

• 2 Cups Peanut Butter
• 2 Cups Sugar
• 2 Eggs

Instructions

1. Beat ingredients very very well. I like to use an electric mixer. Beating the dough alot insures that "real" cookie texture.
2. Drop by large tablespoons onto a greased or parchment covered cookie sheet. Flatten slightly with your fingers or a fork
3. Bake at 350F (180C) for 8-10 minutes or until the bottom edges start to brown slightly.
4. The longer you cook these the crunchier they are. Sometimes I pull them out at 8 minutes for a gooey cookie, sometimes I make them thick and bake longer for a big crunch.
5. Cool completely before eating.