3-Ingredient Gluten-Free Peanut Butter Cookies
This simple gluten-free peanut butter recipe always amazes our friends & family who don't quite believe it when we tell them it only uses 3 ingredients. But it's true: 1 cup peanut butter, 1 cup sugar, 1 large egg. Delicious! #TexasHomesteader
Ingredients
Ingredients
- 1 cup granulated sugar
- 1 extra-large egg
- 1 cup creamy peanut butter
- (optional) 1/4 tsp vanilla extract
Instructions
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Stir all ingredients together in a medium-sized bowl until completely incorporated & batter is smooth. (your KitchenAid with the paddle bit sure speeds up this step!)
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Scoop dough into 1.5" balls and place onto a baking sheet lined with parchment or a silicone baking mat.
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NOTE: These cookies will not spread much, so you can bake the whole batch of cookies at one time.
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To make a criss-cross pattern, press on the top of each cookie with the back of a fork, and then press again from the opposite direction.
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Bake for 12 minutes then remove from oven. Let the cookies cool on the cookie sheet for a couple more minutes before placing them on a wire rack to cool completely.
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Store cooled cookies in an airtight container.
Recipe Notes
Notes
- My medium-sized 1.5" cookie scoop netted me about 17 cookies for each batch.
- The entire batch fit on my 12" x 17" cookie sheet and I baked them all at one time. What a time saver!
- I first tried this recipe with 'sugar in the raw'. It's a less refined sugar in slightly larger granules that supposedly allows the natural molasses flavor to come out. Sounds like a winner for a peanut butter cookie recipe, right? Wrong. The larger granules made for a gritty cookie. (We ate them anyway! ;-) )
- I like to use an extra large egg for this recipe. Two small eggs may be a little much but the extra large adds just the right amount of egg to result in a firm yet soft-to-the-bite cookie.