Friends that make gluten free food for you are friends to keep. Years ago we were playing board games with our old college roommates and my roommate made gluten free Peanut Butter Cookies for John (I didn’t know I had problems with gluten at that point). You’ve probably seen the recipe for the cookies that she made: 1 c. peanut butter, 1 c. sugar, and 1 egg. They were wonderful.
Soon after that night, I tried to make chocolate chip cookies. They were horrible. The mix that I used had garfava flour in it and to me garfava tastes like metal. Yuck.
So John took over the cookie-making enterprise and came up with this recipe for Peanut Butter Chocolate Chips. He added an extra egg white so that the cookies hold together better and a half a cup of chocolate chips because chocolate chips are good =) He is now the official cookie maker in our house.
Gosh darn it. Writing this post has made me hungry. I’m off to scavenge a cookie and a glass of milk!
Instructions
Yield:15 – 20 cookies depending on how big you make them.
- 250 grams (1 c.) creamy peanut butter
- 200 grams (1 c.) sugar
- 1 egg, large
- 1 egg white, (from large egg)
- 175 grams (1/2 c.) chocolate chips
- In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.
- Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)
- Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.
- Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.
- Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.
- Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!
These are the yummiest — and amazingly so, with so few ingredients. I have often appreciated John’s deft touch with the cookie dough 🙂
Yum. I wonder if they would work at all with an egg substitute??
Janie,
You raised him well! I got home tonight to find that he’d left the last cookie for me =)
Sally,
As long as the egg substitute is good at binding it should work. If we were to go vegan I’d probably try 1.5 flax eggs first and then add cornstarch if it needed more binding power.
Trying this now with fresh ground peanut butter. Ill let you know how it comes out…
These are fantastic, we tried these yesterday and they are so good. Of four children, only one has to be gluten free and *all four* love these cookies. My son, who usually hates chocolate chip cookies, says these are the best he has ever tasted! Thanks again,
Amy B
http://homeschoolblogger.com/bowofbronze
Amy, John and I are both so excited that your kids loved the cookies. How fun!
Sorry it took so long to get back! The fresh ground peanut butter made it pretty crumbly. Im using Skippy creamy right now. Ill try to get back sooner with the results.
Oh BOY!! Those are GREAT!!! A big hit at the company Christmas potluck. Not a cookie remained. There were leftovers, but not of these 😀
Scot,
I so glad they turned out well! I wonder what the processed peanut butters have in them that makes them work better than the fresh ground peanut butter?
This is my new favoritest cookie ever!
Thanks Mary Frances and John 🙂
http://healthyfishies.wordpress.com/2008/02/05/hot-chocolate-and-peanut-butter-chocolate-chip-cookies-gluten-free-dairy-free-vegan-can-even-be-egg-free/
Thank you SO MUCH for this wonderful cookie recipe! My 3 yr old might have Asperger and cannot have casein or gluten. He loves the GFCF peanut butter cookies at the store, but I wanted to make my own. These were SO PERFECT and DELICIOUS! I did use Smuckers all-natural creamy peanut butter and the cookies came out great! They weren’t crumbly like Scot suggested. I also found some dairy free mini-chocolate chips that taste wonderful and I used those. My son who never eats anything…loves em! THANK YOU!!!!
Jennifer, I’m so glad he liked them. I read your comment to my husband too and he was so happy that your little guy is helped by them.
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Finally made an egg-free version! Turned out great. 😀 Here’s my post with the recipe: http://aprovechar.danandsally.com/?p=314
Wow these are the best Peanut butter cookies I’ve ever had! I don’t know who you are John but thanks!
=)
P.S. I had a question Mary Frances,
With the recipies you post each week, do they just go away or is there a place I can go to that will give me these recipies again?
They’re all just so good I don’t want to loose them lol
@Bethany: Thanks for the question. If you’re looking for something in particular, check the index tab at the top of the page. I try to update it every month or so. You can also check the categories and archives section in the sidebar, or do a Google search of my site at the top of the page.
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What about flour??
These cookies don’t need any flour at all =)
I was wondering if you could use a flour in it?
@Jan: We’ve never tried adding flour to the peanut butter cookies – they really don’t need it =)
i just happened to stumble across this recipe and im so glad I did they sound super yummy! 🙂
I tried these with almond butter and splenda (instead of the sugar). Very good.
Thanks
Hi there,
I just found your website and I totally love it!
Thanks for all the great recipes. This is one i’m definitely going to try asap 🙂
I hope you don’t mind but I blogged about your website. Here’s the link to my blog http://ukglutenfree.blogspot.com/
I’m trying to help out people with wheat intolerance in the UK as the UK GF community is very small compared to the US and there isn’t a lot of information available.
Keep doing what your doing and I will send you photos and review your recipes when I’ve had a go!
Hey,
I tried this recipe last night and it went quite wrong! I guessed the measurements as I don’t have a ‘cup’ measurer – we tend to measure everything in grams in the UK. Is there any chance you could give the recipe in grams please?
Debra
This recipe sounds great. I can’t wait to try it.
Debra- Try 201gm sugar, 227gm peanut butter and about 1/2 that much in Chocolate chips (those are really to taste).
I will do, thanks tinkchen!
I have a similar recipe for peanut butter cookies which we all love. I got the recipe from annthgran.com, a machine embroidery site. My sister (who is gluten free) suggested rolling the peanut butter balls in sugar and pressing down with a Hersey’s Kiss. A similar cookie was a holiday favorite at our house.
Flourless Peanut Butter Cookies
1 cup peanut butter (we like Skippy all natural)
1 cup sugar
1 egg
1 tsp pure vanilla
Combine all ingredients. Make into walnut sized balls and place on parchment lined or lightly greased cookie sheet. With fork dipped in sugar press down to make criss-cross pattern on cookies. Bake at 350 degrees for about 12 minutes. Makes 18 cookies.
Does anyone have a good flourless brownie recipe?
Thank you!
I just made these, the dough is awesome alone! 🙂 They were still pretty crumbly and wet in the middle after 15 minutes, so I put them in a bit longer. My cookies are bigger than just a regular teaspoon drop so maybe thats why, I also cooked them on stoneware. Hoping they turn out after this round in the oven.
It worked! They turned out good! Thank yoU!
I made a batch of these for four of my children. They loved them:-) I plan to freeze them to have on hand for gluten free lunchboxes. They all wanted to go gluten free when I was recently diagnosed with celiac disease:-)
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these are yummy!! I am putting them on my blog and sending all my followers back to your site…great job
I enjoy sweets just as much as anyone but since I have become ill and researched and found a nutritionist, well he has convinced me that we all eat too much sugar in our diets and frankly I can and do feel the sluggishness after consuming even moderate amounts of sugar. On the bright side I have more energy when I limit my intake including the sugar in fruits and veggies. Peanut butter does have sugar as well and adding a cup of sugar is something I cannot do. Agave is worse then sugar and the chemical substitutes are something I will never consume. I have tried stevia but its not so good and if you add just a bit to much it ruins it. I haven’t tried Xylitol yet. I have used yams in place of sugar with ok results but the texture does not make me happy. Being a Celiac and being on a long road back to feeling better I just do not want to consume too much sugar as it also does not digest well when my villi are still recovering. Any GF and sugar free recipes? Oh and don’t get me wrong I do cut the amounts of sugar in a recipe so its not like I don’t eat it but I don’t NEED it.