Gluten-Free Peanut Butter Cookies Recipe (Only 3 Ingredients)

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1. 

   Jessica July 29, 2014 at 1:33 pm MST

   Oooo yum! Can’t wait to try. Why doesn’t my office have an oven and all of these ingredients?!! I want to make NOW!

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2. 

   sue July 29, 2014 at 1:36 pm MST

   can i substitute anything for egg?? My son is allergic to eggs.

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  Kele B July 29, 2014 at 1:38 pm MST

  Try a “flax egg”. 1 tbs ground flax plus 3 tbs of water. Stir and let sit for a minute. It will beonlinee slimy like an egg but it binds the way an egg dies not too mention it will add some omega 3.

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  sara July 29, 2014 at 1:40 pm MST

  Don’t think it works well. My son was allergic to egg, milk and has celiac. We did not have luck with substituting in this recipe since it is already so basic

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  E July 29, 2014 at 1:41 pm MST

  Half a banana or an egg size amount of applesauce. I just eyeball it.

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  Megan July 29, 2014 at 3:47 pm MST

  I used the flax seed egg replacer with these cookies last week. My recipe was like this one, but had vanilla extract and baking soda in it.

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  sue July 29, 2014 at 3:47 pm MST

  thanks for all the ideas…will try them 🙂

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  Suzyq July 30, 2014 at 2:29 am MST

  I reonlinemend letting the flax seed egg substitute sit for about 10 min before using so it gets kinda gummy like an egg texture. Good luck!

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3. 

   Kelly July 29, 2014 at 1:37 pm MST

   Those look so good! I think I’m going to go grab the peanut butter now…

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4. 

   sara July 29, 2014 at 1:39 pm MST

   This has always been my husbands favorite cookie recipe, and now that we have a celiac son a favorite.

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5. 

   shop4mybabies July 29, 2014 at 1:48 pm MST

   my grandma makes this for my gf daughter with a few more ingredients added. it’s decent..im not a pb fan and i’ll still eat one. or 10.

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6. 

   BETSY July 29, 2014 at 1:48 pm MST

   Yum! Any idea how they would be if you substitute brown rice syrup for the sugar?

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7. 

   Amanda July 29, 2014 at 1:53 pm MST

   I use this recipe all the time & it makes AWESOME pb cookies. Never really thought about it being gluten free… I just like that it’s so easy to remember! lol!

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8. 

   Savannah July 29, 2014 at 1:59 pm MST

   These are so yummy! I have made this recipe before and it is quick, simple and delicious!

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9. 

   Mrs. Waller July 29, 2014 at 2:00 pm MST

   This is the same recipe my family has always used! Unfortunately, my toddler was diagnosed with a peanut allergy yesterday. 🙁

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  Teri July 29, 2014 at 3:57 pm MST

  I have a nut allergy as well but I’ve recently discovered sunbutter which is similar to peanut butter but nut free. I’m going to try these tonight substituting the sunbutter. Hopefully they will be yummy!

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10. 

    Niki July 29, 2014 at 2:22 pm MST

    I think I’m the worst baker cooker ever because no matter how simple a recipe is I still manage to mess it up. I did everything the way it says but how onlinee my fork doesn’t make great imprints and now my cookies look scary! It’s soo gooey and sticky! But they taste good

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  April July 29, 2014 at 2:45 pm MST

  Sometimes i roll them into balls and roll them in sugar. That helps them not be so sticky.

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  Suzanne H July 29, 2014 at 3:28 pm MST

  Dip your fork in flour before you press.

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  Jennifer B. July 29, 2014 at 4:19 pm MST

  Glad they still tasted good! I agree that dipping your fork in flour before pressing will help it not stick, but that could defeat the GF aspect. I would suggest you chill them (in ball form) for a little bit before pressing and baking, but I am going to make a guess that it has the most to do with the type/quality of peanut butter you used (oil content for example).

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  Niki July 29, 2014 at 4:23 pm MST

  Ohh yay thanks for your tips . It was fun making these with my three kids and we loved eating them but will definitely freeze them a bit before forking because the peanut butter I used was Reese’s which was pretty oily. Ty for taking time to respond

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  Valerie July 29, 2014 at 4:51 pm MST

  Dip your fork in the sugar before pressing. I have made these with my boys for a few years now, and that’s the way we always do it it. They don’t stick to the fork and it gives it some extra sweetness on the top! Could also just roll them in a ball and press a Hershey kiss into it if the chocolate isn’t a problem…

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  Cara July 29, 2014 at 5:09 pm MST

  Yea, definitely true. I’m gf and have made these a few times and every time that I’ve used diff pb brand they turn out differently. Sometimes they are better than others in the consistency. Just have to find your fav. They don’t seem work as well with the more “natural” type pb’s. 🙂

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11. 

    April July 29, 2014 at 2:43 pm MST

    This is my favorite recipe. Been using it for years. It’s really good if you add a teaspoon of vanilla and use chunky pb

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12. 

    Flo Whe July 29, 2014 at 2:48 pm MST

    Made mine with almond butter and added cinnamon. Yum!

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  Lina (Hip's Modern Martha) July 29, 2014 at 3:03 pm MST

  Wow yum!

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13. 

    Amy July 29, 2014 at 2:49 pm MST

    I love these cookies. These are so easy and my sister is gluten free. I use three kinds of sugar, to help lessen the gridiness. I use 1/3 cup powdered sugar, 1/3 cup brown sugar and 1/3 cup regular sugar. Sometimes I add mini chocolate chips.

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14. 

    CW July 29, 2014 at 2:57 pm MST

    Just made these, they taste great but are falling apart

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  jennine July 29, 2014 at 3:37 pm MST

  mine were falling apart too Right out of the oven. i’m sure you noticed too after 5 min cooling they were set and ready to eat 🙂 they are YUM

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15. 

    amber July 29, 2014 at 3:00 pm MST

    Speaking of peanut butter, if anyone has the .50/1 Jif peanut butter coupon from RP 7-13 and would like to trade, email me at [email protected] to set that up.

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16. 

    Michelle July 29, 2014 at 3:26 pm MST

    Can I use real, organic peanut butter? It’s so runny onlinepared to the jif and Peter Pan type peanut butter. I’m just wondering if it’ll hold together!

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  jennine July 29, 2014 at 3:40 pm MST

  give it a whirl if your worried add a little oatmeal

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17. 

    Koofa July 29, 2014 at 3:31 pm MST

    Does anyone happen to know nutrition information for these? I’m assuming they’re pretty high in calories..

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  jennine July 29, 2014 at 3:35 pm MST

  bhaha its a Cookie and peanut butter. have a treat 🙂

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18. 

    Ari July 29, 2014 at 4:18 pm MST

    Made these low carb by using one cup Splenda instead of sugar along with the natural peanut butter and egg. It’s hard to find low carb cookies and this tasted great!

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  BreB July 29, 2014 at 7:14 pm MST

  I was just going to ask if anyone had tried this with Splenda! Thank you for the onlinement!

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19. 

    Kari July 29, 2014 at 5:06 pm MST

    I have made these for my memory care residents. I call them Cuppa-Cuppa-Egg….cuz that is all you need to make them! 😉 I also found out that using chunky peanut butter makes them better! I bake @ 350 for 8 minutes and let cool on pan for a minute or two, then transfer to a rack. You can add some cinnamon and vanilla to make them even better!!!

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  Lina (Hip's Modern Martha) July 29, 2014 at 5:08 pm MST

  Nice! ThAnks

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20. 

    Janell July 29, 2014 at 6:26 pm MST

    Just made these, super good!!!! Thanks:)

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21. 

    Joan July 29, 2014 at 6:39 pm MST

    I make these all the time but I roll them into balls and roll them in sugar. Then when they are about 1 minute from being ready, I pop a Hershey’s kiss in the middle. That way it doesn’t melt but it sets. Yummy!

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22. 

    Bridgette July 29, 2014 at 7:21 pm MST

    My sons type 1 diabetic anyone out there use an alternative to sugar?? They would be carb free for him then!!!

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  Jennine July 29, 2014 at 8:43 pm MST

  Someone mentioned in the onlinements they used Splenda and it turned out great. So you could prob use any sugar substitute you have on hand.

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  nora July 30, 2014 at 8:21 am MST

  My daughter is a type 1 diabetic also. I have made these with Splenda and she enjoyed them. Just make them smaller and let them cool on the pan, or they will not hold together well. Normally I do half sugar/half Splenda and press three chocolate chips into each one, so while they are not necessarily “low-carb”, they are acceptable for a treat.

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  B Stewart October 24, 2016 at 3:51 pm MST

  Hi- I try to have a low glycemic index diet for my thyroid and I substitute granulated Xylitol (which is an all natural sweetner usually found in gum and candy) for all sugar in my recipes. I buy mine off of amazon for approx 4 dollars a lb. I prefer health garden as this brand makes it from birch whereas some other brands use corn. One word of caution I have heard that if you eat a bunch it will give you the runs! I have not experienced that nor my kids and I use it in all my baking and oatmeal etc. The back states 1 tsp is 9.6 calories and has 4 total carbs. Hope that helps!!

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23. 

    Dani July 30, 2014 at 7:42 pm MST

    Has anyone tried them with stevia and if so is it cup for cup substituted?

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24. 

    cyncapone October 10, 2014 at 2:02 pm MST

    I just made these and man, were they easy and DELICIOUS!!! I think I may have plopped too much dough on the cookie sheet, so they made bigger cookies (I got 11 or 12), but I just let them bake an additional 2 and a half minutes and they came out perfect! THANK YOU!!!

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25. 

    cyncapone October 10, 2014 at 2:04 pm MST

    I just made these and they are so easy and delicious! I plopped a little more dough on the cookie sheet than I should have (made about 11 bigger cookies), but I just added 2 and a half minutes to the time and they came out perfect! Thank you for this awesome recipe!!

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  Lina (Hip's Modern Martha) October 10, 2014 at 7:08 pm MST

  You’re welonlinee glad it worked out!! 🙂

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26. 

    Samantha April 9, 2015 at 8:07 am MST

    Just made these cookies and they’re so good! Was just curious on how many calories one cookie is? Thanks!

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27. 

    Barbara April 26, 2015 at 11:26 pm MST

    Do these work with a cup of honey instead of sugar?

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28. 

    Lola July 7, 2015 at 10:08 am MST

    These came out horrible. They were so flat and didnt wanna onlinee off the baking sheet. I did exactly what was said. I waited longer and they got hard and broke off everywhere. Waste of food.. won’t make again.

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29. 

    lydia August 30, 2015 at 7:08 pm MST

    Are we suppose to grease the pan?

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30. 

    Mark Coren October 11, 2015 at 6:54 pm MST

    I just made 6 dozen of these for a benefit. A little experimentation taught me that it’s better to slightly underbake them, and let them set up as they cool. Overbaking them even slightly can lead them to be crumbly. They taste fantastic! I can’t wait to share them tomorrow. Thanks for a great recipe =D

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31. 

    Cortney October 15, 2015 at 7:06 pm MST

    Thank you for the tip! Making these right now!

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32. 

    Beverly Denny January 10, 2016 at 1:00 pm MST

    I have made these cookies for the past 30 years I have never had them to fail me yet. After mixing I let them set while I get the cookie sheet ready….I use special baking mat on my cookie sheets and the cookies will never stick and the cookie sheet stays clean. I pinch off a small amount of dough and roll into a ball I leave them in a ball and bake for 8 minutes immediately after removing from the oven I push a chocolate kiss in the middle of the cookie and push down gently to make like a blossom. I use either milk chocolate or dark chocolate all depending on who I am making the cookies for. I have a brother who is a diabetic and this past Christmas I made them using splenda instead of sugar……I used dark chocolate for him but only a couple of cookies……I took a fork dipped in splenda to make crisscross marks on the cookies before baking I let them set for about 5 minutes after removing from oven as they will crumble if you try to remove them to soon…they turned out very tasty. Last year I used sweet n low and I would not reonlinemend using this sweetener as the cookies were very dry. I usually only made these for Christmas but my granddaughter would rather have these instead of a cake for her birthday.

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33. 

    Riley April 30, 2016 at 9:46 am MST

    I just made these last night and they taste great! at 10 minutes they still looked a little undercooked so I let them sit in for a bit longer which was a mistake, they turned out crumbly so next time I will just take them out at 10 and lol. but the kids loved them and the didn’t mind the crumble.

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34. 

    Shirley August 9, 2016 at 12:27 pm MST

    Thanks to all for your ideas. I am going to make these in several versions for a bake event.

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35. 

    Susan October 24, 2016 at 3:06 pm MST

    My family enjoys this recipe, substituting homemade cashew butter for the pb. Sooo good!

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36. 

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    Reply
37. 

    Jenna December 20, 2017 at 9:28 pm MST

    I love this recipe! Simple easy and quick! I add Reece’s Pieces to mine!

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38. 

    Me September 26, 2020 at 11:06 pm MST

    Do you need to grease the pan before you put the cookies on it?

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