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Guhlia

Peanut Butter Cookies

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Okay guys, the recipe in Bette Hagmans' Gluten Free Gourmet called Peanut Butter Drops is to die for! It is so much better than what I remember "real" peanut butter cookies tasting like. The best part is that it only uses three ingredients, none of which were flour!!! So, if you have this recipe, try it if you like PB cookies. If you don't have the recipe, feel free to PM me if you're craving PB cookies. I think next time I'm going to add chocolate chips or Heath bar chips and cut out most of the added sugar. I imagine these would also be good with cocoa added.


~Angie~

Gluten free since May 2004

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Okay guys, the recipe in Bette Hagmans' Gluten Free Gourmet called Peanut Butter Drops is to die for! It is so much better than what I remember "real" peanut butter cookies tasting like. The best part is that it only uses three ingredients, none of which were flour!!! So, if you have this recipe, try it if you like PB cookies. If you don't have the recipe, feel free to PM me if you're craving PB cookies. I think next time I'm going to add chocolate chips or Heath bar chips and cut out most of the added sugar. I imagine these would also be good with cocoa added.

Sounds great, what is the recipe?


Gluten Free...negative blood results...absolutely positive diet results.

Dairy Free...absolutely positive diet results.

Egg Free...there goes another one...absolutely positive diet results.

Allergic to Codeine.

"Life is like a box of chocolates...you never know which ones may have gluten in them:)"

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Here is my favorite PB Cookie recipe. I actually just made it the other day mmmmmmm

Flourless Peanut butter Cookies

1 C. Peanut Butter chunky or creamy ( I use skippy Brand)

1 C. Packed light or dark brown sugar (I use C & H brand)

1 Large Egg, slightly beaten

1 tsp. baking soda

1C Semisweet chocolate chips 6oz. (I use tollhouse brand)

Heat oven to 350 deg.

In Medium size bowl beat together peanut butter, brown sugar, egg and soda until the mixture is smooth and well blended. Stirr in chips until evenly distributed.

Drop the dough by slightly rounded teaspoonfulls onto ungreased baking sheets, spacing the mounds about 2 inches apart.

bake one baking sheet at a time in the 350 deg. oven until cookies are puffed and slightly golden, but still soft to the touch. About 10 min.

Let the cookies cool on the baking sheet on a wire rack for about 5 min. Then transfer the cookies to the wire rack; let cool completely.

Makes about 2 dozen cookies

-Jessica :rolleyes:


Jessica

Gluten Free since 12-31-2002!!

Kansas

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We use Kraft Peanut Butter at home, and there is usually a recipe on the side of the jar. One of their standard peanut butter cookie recipes has no flour...

From Kraft Canada:

Super Easy Peanut Butter Cookies

1) PREHEAT oven to 325°F.

2) MIX 1 cup Kraft Smooth Peanut Butter, 1/2 cup sugar and an egg with a large spoon in a medium bowl.

3) ROLL mixture into balls and place on a cookie sheet. Flatten with fork or squish with your fingers.

4) BAKE at 325°F for 20 min. Remove pan from the oven. Let cookies cool in pan for 5 min. to 'set', then transfer to a plate with spatula.

Michelle :)

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Guest Kathy Ann

Do you think cashew butter would work and egg replacer as well? Or is that pushing it? Allergic to peanuts and eggs. Can't have almond butter either.

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Do you think cashew butter would work and egg replacer as well? Or is that pushing it? Allergic to peanuts and eggs. Can't have almond butter either.

It's worth a shot.

Eggs (in baking) can be replaced with:

2 tablespoons oil plus 1 tablespoon water

or

1 tablespoon cornstarch plus 3 tablespoons (more) liquid in recipe

Michelle

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the other day someone on here gave me a GREAT recipe for pb cookies.

beat 2 eggs, stir in 1 cup peanut butter and 1 cup of sugar. drop onto cookie sheet and flatten. bake for 10-12min at 350 degrees.

i made these and omg...soooo good! finally a recipe that tastes good and isn't like cardboard!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Britni

~Diagnosed with idiopathic autoimmune chronic hepatitus at age 7 (1992)

off medication and in remission since 2002

~Diagnosed with ulcerative colitus age 10 (1995)

on medication under control

~Diagnosed with Celiac's disease age 21, no symptoms (August 10, 2006)

been gluten free since September 6, 2006

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This is a delicious cookie and egg free recipe.

Peanut Butter Flax Cookies

Mix ahead: 1 tbsp flax and 3 tbsp hot water

½ c brown sugar

½ tsp gluten-free vanilla

½ c gluten-free crunchy peanut butter

1 c flax flour

¼ c rice flour

½ tsp baking soda

Set oven to 350.

Beat together flax mixture, sugar and vanilla. Add peanut butter and blend in.

Combine dry ingredients and then mix with wet.

Scoop 1 tbsp of mixture and roll into ball and place on nonstick baking sheet. Continue with remaining dough. Flatten with fork.

Bake ten minutes. Cool and remove to rack.

Makes 2 dozen cookies.

Can be dipped in gluten-free melted chocolate.

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The recipe on the back of the Hershey's Kisses bag works well if you subsitute Hagman's Beanflour mix or Bob's Red Mill gluten-free All purpose baking flour and add 2 tsp Xanthan gum. I gotta have Chocolate if PB is involved!

My wife is a calorie watcher (personal trainer), so I tell her I'm making them for the kids - they get to help unwrap the kisses and we... er... "sample them" to make sure they haven't gone bad. They love rolling the PB balls and squishing the kisses in when the tray come out of the oven. My wife gets to lick the beaters and she's happy with that!


Richard

"Not all who wander are lost" - J.R.R. Tolkien

Diagnosed 3/8/05

Sister also Celiac

Risus remedium optimum est

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the other day someone on here gave me a GREAT recipe for pb cookies.

beat 2 eggs, stir in 1 cup peanut butter and 1 cup of sugar. drop onto cookie sheet and flatten. bake for 10-12min at 350 degrees.

i made these and omg...soooo good! finally a recipe that tastes good and isn't like cardboard!

This is the recipe that's in the Hagman book. It is excellent!


~Angie~

Gluten free since May 2004

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I love Paul Deen's recipe - for those of you who don't know who she is, she is one of the stars of the Food Network and I just love her! The recipe calls for baking sugar replacement (e.g. Splenda), and the first time I tried these that is what I used. We didn't like the aftertaste that it left. The 2nd time - and every other time - that I made these, I used regular sugar.

"Magical Peanut Butter Cookies" - Courtesy of Paula Deen

1 cup peanut butter, creamy or crunchy

1 1/3 cups baking sugar replacement (such as Splenda), or you can use an equivalent amount of sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350 degrees F and grease a large baking sheet.

In a mixing bowl, combine the peanut butter, one cup of the sugar replacement (or regular sugar), the egg, and vanilla, and stir will with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement (or sugar) to prevent sticking, press a criss-cross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

These would also be great if you added a Hershey's Kiss the last couple minutes of baking, or Reese Miniature Peanut Butter cups. My family loves these - even better than gluten-containing peanut butter cookies!


Tracy

- Dx by Derm with DH in Oct 2005 - both by bloodwork and skin biopsy.

- Dx with celiac disease in Nov 2005 by biopsy of small intestine.

- gluten-free since Oct 2005

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For 30 years I've been making a recipe that called for 1 cup peanut butter, 1 cup white sugar, and 1 egg. When made that way it has the texture of shortbread. I have always made it at home with natural style peanut butter, but it comes out wth a different texture when made with commercial-style peanut butter.


Nothing

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The flourless approach to a PB cookie is nothing new to just gluten-free baking. I have encountered a few over the years, but I still have not run into one I like as much as a PB cookie that incorporates at least a modest balance of flour along with the PB. One thing nice about the flourless though is that they usually do have a high degree of peanut taste, for lack of other ingredients.

That is where many recipes that do include flour fall short -- too much flour, not enough PB. I LOVE PB taste in my PB cookies. So, I crank it up to about 3 times what a traditional PB cookie recipe calls for. But, I still find some gluten-free flours a necessity when creating the perfect PB cookie. And, the end result isn't just a flourless "cop out" (not to diminish other approaches, but to use a flourless recipe for a gluten-free PB cookie, imho, is a bit of a cop out since it'd be gluten-free regardless).

Personally, I prefer this flourless PB cookie over any other version of PB cookie I've ever made or eaten. I think it's much better without the flour. The texture was soft like what I remember Soft Batch cookies feeling like in my mouth and the flavor was nothing but PB. Yum!


~Angie~

Gluten free since May 2004

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Wow! I have the ingredients and I'm making PB cookies today! My hubby will be so surprised when he comes home from work! ;) Thanks everyone! -Julie :)


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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Wow! I have the ingredients and I'm making PB cookies today! My hubby will be so surprised when he comes home from work! ;) Thanks everyone! -Julie :)

Let us know how they turn out! I think I'm going to try making mine today with half the sugar and maybe I'll add something... I'll post later with what I did...


~Angie~

Gluten free since May 2004

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Ok... YUM!!! I halved the sugar for the recipe and instead crushed up gluten free Oreo-style cookies and added them to the mixture. They are fabulous! The cookie bits really add some depth to the flavor without overpowering it.

*Very good with a cup of iced coffee*


~Angie~

Gluten free since May 2004

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im making these right now.. anyone know what oven temp and how long?

350 for 10-12 minutes


~Angie~

Gluten free since May 2004

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I DID IT, I DID IT, I DID IT! :D:lol::P

(...bowing to the applaudes from the audience) B)

I FINALLY made something that didn't burn, fall apart, explode, or generally taste like poop.

Thanks so much for the recipe! (I was able to make it so quickly...my infant didn't even have time to cry for me to pick him up) ;)

I added chocolate chips and reduced the cooking time by five minutes (15 min. at 325). Hubby just got home and was thrilled at how good the house smelled and that cookies were waiting! B)

I'm officially a gluten-free "chef" (hee hee). -Julie


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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MAN!!! mine stunk!!!

they were completly burned on the bottom and still "doughy" on the top.

bleck. and that was only after 8 minutes.

im a really good cook... but i can NOT bake.


coleen

diagnosed 1/2005

gluten free since 1/2005

XVEGANX

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MAN!!! mine stunk!!!

they were completly burned on the bottom and still "doughy" on the top.

bleck. and that was only after 8 minutes.

im a really good cook... but i can NOT bake.

Your oven is way too hot. You need to get yourself an oven thermometer. No wonder you can't bake.


Nothing

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MAN!!! mine stunk!!!

they were completly burned on the bottom and still "doughy" on the top.

bleck. and that was only after 8 minutes.

im a really good cook... but i can NOT bake.

I have the same problem with my oven; I have finally started lowering the temp. by 25 degrees and shortening the cooking time by at least five minutes.


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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MAN!!! mine stunk!!!

they were completly burned on the bottom and still "doughy" on the top.

bleck. and that was only after 8 minutes.

im a really good cook... but i can NOT bake.

I agree with the others. Your oven is too hot. Try reducing the temperature by 25-50 degrees. You may want to halve the recipe so that if it's another catostrophe you can just chuck it. These cookies will not get the finished appearance of a traditional peanut butter cookie, they do look a little funny. They are yummy though and well worth the effort. Bake until the edges are just beginning to change color to a golden brown, right at the bottom of the cookie. This should be a good indicator of whether or not the bottom is burning.


~Angie~

Gluten free since May 2004

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The Paula Deen recipe looks like a normal peanut butter cookie (at least like any peanut butter cookie that I have ever had). My teenage boys that do not like gluten-free alternatives, love them more than 'normal' ones. The cookies are pretty rich though - you just need to drink plenty of milk with them!


Tracy

- Dx by Derm with DH in Oct 2005 - both by bloodwork and skin biopsy.

- Dx with celiac disease in Nov 2005 by biopsy of small intestine.

- gluten-free since Oct 2005

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