Gluten Free Peanut Butter Cookies

A simple gluten free Peanut Butter Cookie given to us by one of our customers.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 88
Rating: 3.69
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
A simple gluten free Peanut Butter Cookie given to us by one of our customers.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 88
Rating: 3.69
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
A simple gluten free Peanut Butter Cookie given to us by one of our customers.
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°. Mix ingredients together and roll into 1 inch balls and bake on an ungreased cookie sheet for approx. 8 minutes. Makes 24 cookies



Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

9 thoughts on “Gluten Free Peanut Butter Cookies

  1. Katie

    Can you make these vegan – substituting flax for egg and do they turn out at least nearly as good? These are fabulous!!! But I want to see if a Vegan version would work well without wasting ingredients. If anyone knows – please let me know – thanks!
    Katie

    Reply
    1. Recipe Specialist

      This recipe was one in which a customer had submitted and was not tested by Bob’s Red Mill. Because flaxseed is a great egg substitute when used in cookies (in general), it may be worth trying.

      Reply
    1. Recipe Specialist

      I have reviewed the customer submitted version of this recipe and it is correct in calling for 2 Tbsp. of our Gluten Free All Purpose Baking Flour.

      Reply
  2. Renee

    Just made these today for the first time. DELICIOUS! I made three small changes because when I read 2 T flour, I couldn’t bring myself to use just 2T, even though it’s been verified :). I used 4 T flour and baked them for 10 minutes instead of 8 minutes. The cookies are not only gorgeous, but delicious. As with a lot of gluten free foods, they are more crumbly than a non gluten free cookie, but who cares? They are fantastic.

    Reply
    1. recipe specialist

      Hi Donna,
      We have not tried these substitutions in this recipe, but if you would like to substitute honey or maple syrup for sugar, reduce the amount to 3/4 cups. We would also suggest reducing the oven temperature by 25°. Normally, when you make these types of substitutions, you will need to reduce the other liquids in the recipe by 2-3 Tablespoons, but this recipe does not have additional liquids, so if you’re dough is too loose, you may want to add additional flour to compensate.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *