Gluten-Free Peanut Butter Cookies

This simple and delicious recipe for soft Gluten-Free Peanut Butter Cookies will amaze you, containing only Peanut Butter Eggs, Sugar, Vanilla and Kosher salt it’s one of the 7 wonders of the Gluten-Free Cookie world! Chances are you’ll love my recipe so much you might throw away your old recipe for Peanut Butter Cookies.

Peanut Butter or cookies containing peanuts have been around forever, George Washington Carver and American agricultural educator from Tuskegee Institute, in 1916 wrote “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption” of course out of the 105 ways there were three recipes for peanut cookies using crushed or chopped peanuts as an ingredient. It was not until the early 1920’s that peanut butter would be listed as an ingredient in the cookies themselves.

#GlutenFree #PeanutButter #CookiesAn early method of preparing peanut butter cookies was to roll thin and cut into shapes or make into balls. The first Peanut Butter Cookies did not have fork marks originally. It has been said The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932. The Peanut Butter Cookies recipe said, “Shape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles.”

Below you will find my fantastic Modern Gluten-Free recipe and simple to follow step by step directions for the most amazing Peanut Butter Cookies without flour that you will ever have the pleasure of eating.

Flourless Gluten-Free Peanut Butter Cookies

  • 2 large eggs, room temperature
  • 2 cups of organic crunchy style peanut butter
  • 1 and 1/2 cups of sugar in the raw
  • 1/2 cup of brown sugar in the raw
  • 1/2 tablespoon of pure vanilla extract
  • 1/8 teaspoon of kosher salt
  • extra sugar

Directions

  1. Heat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a mixer bowl, beat together the 2 room temperature eggs, 2 cups of organic crunchy style peanut butter, 1 and 1/2 cups of sugar in the raw, 1/2 cup of brown sugar in the raw, 1/2 tablespoon of vanilla extract, and kosher salt until a dough forms.
  4. Shape the dough into small balls about the size of a golf ball and place each ball 1 inch apart on the cookie sheet lined with parchment paper.
  5. Using a fork make a waffle pattern, and lightly dust with sugar before baking.
  6. Bake for 10 minutes in preheated 350-degree oven.
  7. Remove cookie sheet from oven and place on the heat-resistant surface to cool.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.

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