Really Easy Peanut Butter Cookies:
2 cups peanut butter
2 cups sugar
1 tablespoons vanilla
1 egg
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Mix well. Roll batter into balls and press flat with a fork. Bake at 350 for approx. 10 min.
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By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.Peanut Butter Cookies #1 (Gluten-Free)
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About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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½ cup butter or margarine
¾ cup peanut butter
1 cup white rice flour
¼ cup tapioca flour
½ cup sugar
½ cup packed brown sugar
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
1 bag milk chocolate chips
In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.
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This recipe comes to us from Ruth Parente.
Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate
In a mixing bowl, combine:
¼ cup brown sugar
½ cup peanut butter
¼ cup butter (softened)
Blend in:
2 eggs, lightly beaten
1 teaspoon gluten free vanilla
Stir in the melted chocolate.
In a separate bowl, mix:
½ cup all purpose gluten-free baking mix
¼ teaspoon baking powder
Add dry ingredients to chocolate dough. Mix well.
Stir in:
1 ½ cup chocolate chips
2 cups unsalted dry-roasted peanuts, chopped
Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).
Bake in a preheated 350F o...
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This recipe comes to us from Cathleen Morgan.
1 ½ cups confectioner sugar
1 cup creamer peanut butter
1 egg (slightly beaten)
1 teaspoon gluten-free vanilla (you can also make your own vanilla flavoring with a vanilla bean)
Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 10 minutes at 325F.
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Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth.
Ingredients:
1 pkg Vanilla Candiquik 1 pkg Chocolate Candiquik 2 ½ cups Peanut Butter 1 tsp Vanilla Extract 2 tsp Baking Soda Two eggs 6 oz. flaked coconut, toasted (optional) Directions:
Preheat your oven to 350F degrees! Melt Vanilla Candiquik according to directions on the package Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step. On a cookie sheet, scoop 1/2" -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes Let cool on a sheet of wax paper. Melt chocolate Candiquik and simply dip h...
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- 68,171 views
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