Peanut Butter Beauties

I keep hearing about recipes for three ingredient peanut butter cookies. I wanted something a bit more actual cookie texture (think less greasy) and with less sugar than the versions I have come across. So I decided to play with the proportions and I wanted to add some gf flour. I cut the sugar by one fourth and dumped in a small amount of flour. To make sure my results weren’t like a brick I added some baking powder and to keep them from being incredibly crumbly messes I tossed in a touch of xanthan gum. The resulting dough was still a tad crumbly but when you scrunch up about a tablespoon with your fingers it forms a ball that can be flattened with a fork dipped in granulated sugar in the traditional cross hatch of all great peanut butter cookies.

The results: simple but tasty = peanut butter heaven. I must advise that I used chunky peanut butter. I don’t much care for creamy peanut butter so I try not to have to buy it for recipes. So I chunked it and my somewhat picky eater who doesn’t like chunky peanut butter was in love with these beauties. I am guessing it would work with creamy. Let me know how they turn out if you make them with a creamy peanut butter.

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To review, significantly lower in sugar than most three ingredient recipes, great flavor and texture and simple to make. Bonus: they still remind me of the peanut butter cookies of my childhood…which were full of all purpose flour! I used my typical flour blend; King Arthur gf blend but I am sure Better Batter or Cup for Cup will work. If your blend has gum in it no additional gum is needed so leave that quarter teaspoon out.

Note: if you love the salty cookie concept, sprinkle with coarse sea salt before baking. Either sweet or salty they are somewhat addictive, especially fantastic with a glass of cold milk.

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Chunky Peanut Butter cookies

1 cup chunky peanut butter
¾ cup sugar
1 large egg (room temp)
½ cup gf flour blend
½ tsp. baking powder
¼ tsp. xanthan gum

¼ cup sugar for fork action
Coarse sea salt (optional)

Directions: Mix first six ingredients well in stand mixer. Form into balls by squeezing in hand. Place on ungreased cookie sheet, press with fork dipped into sugar. Sprinkle with coarse sea salt if desired.

Bake at 375 for 9 to 11 minutes. Watch carefully – they burn easily. Let stand one minute before lifting off with pancake turner to a cooling rack. Eat and enjoy these gems of cookies…you will be taken back to your childhood.

5 thoughts on “Peanut Butter Beauties

  1. These look delicious! I’m a lover of all things peanut butter! So, all these years I’ve baking I just use a hand mixer and now that I’m getting married everyone told me to register for the stand mixer (which I did). Which stand mixer to you recommend? I believe I registered for the KitchenAid 5 qt Artisan.


    • Angela Drake says:

      Mine is about 15 years old; it was a gift; basic KitchenAid; might only be a 4 qt bowl. I love it; so so helpful for gluten free cooking. Only time I don’t use it is most traditional layer cakes; too powerful for a proper mixing of their batter; I turn to my hand mixer for them; works much better for cakes. So in response; pick the stand mixer you like the look of and keep that hand mixer as it does a great job for birthday cakes and cupcakes!


  2. Angela Drake says:

    Reblogged this on My World Without Wheat and commented:

    Making a batch of these tonight; just what I crave. I searched long for this old fashioned peanut butter cookie recipe and making my own version turned out to be a great move. Yummer!


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