Please don’t be turned off by the “no flour, no butter” mention in the title if you do not have gluten or dairy issues. These cookies are good. Not “good considering they are gluten free,” but actually GOOD in and of themselves. They are soft, peanut buttery, and so quick. I had them mixed up, baked, and ready to eat within thirty minutes. No weird ingredients–just a few pantry staples.
My other flour-laden, buttery peanut butter cookies are really good and one of my boyfriend Terry’s favorites (maybe because I got the recipe from his mom?), but the dough has to chill for a while before baking, and they take a little longer. These peanut butter cookies were made from start to finish in 30 minutes, and Terry thinks they are almost as good as the other ones. I have shared them with gluten-free and non-gluten-free people, and they have always gotten positive reviews.
More and more people seem to have allergies and dietary restrictions. It is nice to have something in my repertoire to offer that meets some of the special diet considerations. And, seriously, they are good. Give them a try.
Soft Peanut Butter Cookies {no flour, no butter}
*I found this recipe some time ago at Our Best Bites and followed it exactly, so I will link you to them for the recipe. They also suggest a variation of adding chocolate chunks to the recipe.
The ingredients are very basic: 
peanut butter (I used crunchy, but smooth works too), brown sugar, 1 egg, salt, baking soda, and vanilla. You can also roll the dough balls in sugar before baking if you choose. This is a great recipe for measuring with the digital scale. Who wants to scrape sticky peanut butter in and out of a measuring cup? The cup of peanut butter is 9.5 ounces.
The peanut butter and sugar are beaten together until smooth and then everything else is added and beaten. At this point, the peanuts from the peanut butter really stand out. One heads up about rolling the dough: it is really oily. I usually wear a plastic glove for the shaping and rolling because I don’t like grease on my hands. You might be thinking, “how are these going to turn out?” as you see the oil coming from the dough, but miraculously they do.
Only 9 minutes later, you have soft peanut buttery cookies. Be sure to follow the advice of Our Best Bites, and leave the cookies on the pan until cooled. The recipe yielded 14 (3 1/4 inch cookies), but it can easily be doubled for more.
Source: Our Best Bites
Share This:
FABULOUS! I am allergic to wheat so these are a real treat. Thank you, Christine.
They turn out very well. I think I have made them for book club a time or two. They are good enough that Terry had to ask if they were his mom’s regular peanut butter cookies after he ate one; he wasn’t sure.