Last updated: Mar 11, 2021 by · Show These easy Peanut Butter Cookies are gluten free and require only 4 simple ingredients (and no brown sugar!) Plus, they take only 15 minutes from mixing bowl to snack time! I'm not sure if you've realized this, but I'm a little bit of a peanut butter fiend...I mean behind Oreos it's my biggest craving! (I recently combined those two when I made those PB dirt cake trifles, remember?!) So it's crazy to me that I hadn't yet shared this easy peanut butter cookie recipe here on the blog before now! This is not only one of my favorite fast treats to make, but it's also my go-to cookie recipe when making for my gluten-free family and friends. This recipe also doesn't need brown sugar, regular old granulated sugar works perfectly here! Why I love this recipeThese cookies are exactly the recipe you need when you get a crazy peanut butter craving because they only require 4 ingredients. I can almost guarantee you that you already have them all in your kitchen right now, they don't even need brown sugar like many other recipes.) And they cook up in just ten minutes so you can go from hungry to warm cookies in 15 minutes total. Ingredients
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FAQsCan I use crunchy peanut butter? Yes! I love making these cookies with crunchy peanut butter or creamy peanut butter. Just like on your PB&J, it's simply a matter of texture preference. Can these be made with natural peanut butter? Natural peanut butter tends to be oiler than regular causing it to spread during cooking. Depending on the brand, it also may not contain salt. It can really vary brand to brand, for this reason I recommend using regular peanut butter. Why do you make these cookies without brown sugar? While many peanut butter cookie recipes call for brown sugar, I stumbled upon my version years ago when I didn't have any on hand and used granulated sugar instead. The result was less chewy, which I prefer in a PB cookie! If you substitute brown sugar, it is a 1:1 substitute and you will have a chewier, softer cookie result. How should they be stored? Store in an airtight container at room temperature up to 7 days. Can I make these ahead and freeze them? Yes! This recipe is perfect for freezing either before or after baking the cookies. Can I use almond butter or cashew butter in this recipe? According to Cooks Illustrated, it is not advisable to use almond butter or cashew. butter in cookie recipes as they are not a good substitute for the peanut butter flavor. Why do peanut butter cookies have the crosshatch? The classic criss-cross pattern fork marks are thought to help flatten the cookie to have it cook more evenly. The first reference to making the criss-cross pattern with the tines of a fork was in a 1936 Pillsbury cookbook. Why do you say to use parchment paper on the cookie sheet when baking? Not only does parchment paper make cleanup easier, it also helps the cookie bottoms to brown more slowly and evenly. If you don't have parchment paper you can use nonstick spray and watch your cookies carefully to make sure the bottoms don't get overdone. Ready? Get your cookie on! If you're looking for easy cookie recipes, here are four more you might also like!
If you try this recipe, please comment and rate it below, I love hearing from you! DescriptionEasy, delicious 4 ingredient gluten free peanut butter cookies!
NotesSpray the fork with nonstick spray to prevent the dough sticking when you make the criss-cross shape. Keywords: peanut butter cookie *This post was updated with new pictures and video in October of 2020, originally published in August 2013. Reader InteractionsDo you have to put eggs in peanut butter cookies?Many old-fashioned peanut butter cookie recipes use eggs, peanut butter, and sugar—but no flour. (Try my Keto Peanut Butter Cookies for a flourless option!) To make no egg peanut butter cookies instead, flour is required, along with other classic ingredients like butter, leavening agents, and a dash of milk.
Why do you squish peanut butter cookies with a fork?The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).
Why are my peanut butter cookies dry?Reasons why peanut butter cookies are dry and crumbly:
You cooked them a wee bit too long. Peanut butter cookies can be extremely deceiving. They don't always look cooked when, indeed, they are fully cooked. They won't get brown around the edges.
What makes oatmeal cookies dry?Why are my oatmeal raisin cookies so dry? Using quick oats will result in a dry oatmeal raisin cookie or measuring the ingredients incorrectly. Make sure you are using proper measuring techniques. It's also important to bake these cookies immediately after mixing.
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