Just three simple ingredients.
Only three! And flour is not one of them.
In fact, these peanut butter cookies are gluten-free (so long as peanut butter remains gluten-free, that is). I’ve been making these cookies for years, ever since I discovered them on the label of my favourite Kraft Extra Creamy Peanut Butter. At first, I was skeptical. How can you make peanut butter cookies without flour? It didn’t seem very likely, but curiosity took over and I just had to try them out. And oh my… the best peanut butter cookies I have ever, ever had, and ever will. It’s a bold statement, but nothing could come even close to matching the heavenly peanut butterness that are these cookies.
These are no ordinary peanut butter cookies. They’re a lot denser. They don’t have the soft crumb of the flour-based variety. But what they do have pack is mega peanut butter flavour. I made these once for a pot luck at work and I was told that for future pot lucks, all I need to bring are these cookies. Yes, they are just that good.
Like I said, only three ingredients. Peanut butter, sugar, and egg. I stick with my childhood brand, Kraft, for the peanut butter portion (and no, I do not get paid by Kraft to endorse their products.. I just love their peanut butter). For some reason, the extra creamy variety works best for me when making these cookies. I’ve tried the regular variety and it just wasn’t the same. There’s some sorcery going on here.
Super Easy Gluten-Free Peanut Butter Cookies
- 1 cup peanut butter
- 1/2 cup sugar
- 1 egg
Preheat the oven to 325F. Line a couple of baking sheets with parchment paper. Mix all the ingredients in a large bowl until well blended. Roll into 1″ balls; place on the cookie sheets and flatten them with a fork. Bake for 15-20 minutes or until lightly browned (do not overbake). Let cool on the baking sheets for 5 minutes before transferring them onto a wire rack to cool completely.