Passion for Peanut Butter Cookies
One of my standby cookie recipes back in the day (translation: when I was eating gluten) was peanut butter. I always made them for my dear friend, Cindi, for special occasions like her birthday or when she just needed a “pick-me-up. ” She would just flip over my peanut butter cookies, so I obliged as often as I could. After going gluten free, I was anxious to find a worthy replacement. I kept seeing a flourless peanut butter cookie recipe on the celiac listserv and on other blogs. It only required peanut butter, an egg, and granulated sugar. However, I had actually tried this recipe years earlier because I’d been intrigued by the few ingredients. While the cookies turned out okay, they didn’t wow me. Quite some time later, I saw another recipe for peanut butter cookies on the celiac listserv. This one looked more promising. The ingredients were: peanut butter, brown sugar, an egg, baking soda, and vanilla. Plus, you could use smooth or chunky peanut butter and you could add chocolate chips if you liked. Hmmm, make that very promising.
I eagerly made the recipe and the peanut cookies were the best—even better than my old, standby recipe! The first dozen times I made them, I used chunky peanut butter and mini chocolate chips. Yum. Delightfully chewy with just the right amount of chocolate. I’ve even made them with regular-sized chocolate chips and chocolate chunks. As expected, the chocolate merits almost equal billing with the peanut butter in those versions. Using chocolate chunks actually elevates these cookies to a whole new level. The big semi-sweet chocolate chunks show through the surface, making the cookies very appealing, but better yet, the chunks stays soft and gooey after baking. How often does that happen? Not often in my experience, but it’s certainly wonderful when it does. Still, most of the time now I tend to go for the classic version when I make these cookies—using smooth peanut butter (no chocolate chips needed). Simply delicious.
Because there’s no flour of any kind in all versions of these cookies, the peanut butter flavor really stands out. For a purer peanut butter pleasure, if you will. If you are a peanut butter lover, that’s a great thing! I always make these cookies as one of my sweet treats for parties (like our Valentine’s Day party, hence, the picture above). And, this recipe is also the first one I share with those who are newly gluten-free. Everyone is always amazed that they don’t contain flour, but yet have just the right cookie consistency and flavor. What’s really neat is that folks can usually go right home and make some for themselves, because the ingredients are ones most of us are likely to have on hand (that is, in homes where family members do not have peanut allergies).
Another nice thing about this recipe is that these cookies can be made quickly. I sometimes make them before going to work when I’ve promised to bring in a treat. I’ve also made batches right after work to add to a care package for a friend. Just a little prep time and about two cookie sheets worth of baking and you are done! It’s a great recipe for children to make, as well. It’s easy and fun for them to roll the dough into balls, remove the cookies from the cookie sheet, and, of course, taste the results of their efforts. Try these … if you like peanut butter cookies, you won’t be disappointed! I think my friend, Cindi, will definitely approve when I make them for her when she returns to Virginia soon. Or maybe she’ll go ahead and give them a test run with the able help of her daughter, Olivia. 
- 1 cup peanut butter, smooth or chunky/crunchy (or almond butter or sun butter)
- 1 cup brown sugar (or coconut sugar or coconut palm sugar)
- 1 egg
- 1 tsp baking soda
- ½ tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional—mini, regular size, or chocolate chunks)
- Preheat oven to 350 degrees. Mix all ingredients (except chocolate chips) together well. Last, add chocolate chips (if desired) and mix well.
- Grease or moisten hands slightly and form dough into 1-inch balls.
- Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.)
- Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook.
- Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.
- Makes about 24 – 30 cookies. If you want to turn these cookies into a really decadent treat, get out your jar of Nutella and spread some on the underside of one cookie and then press another cookie on top (top side out). See the resulting Peanut Butter Chocolate Hazelnut Sandwich Cookie here.
This post is linked to What can I eat that’s gluten free?, Calling All Cookies, and 5-Ingredient Mondays.
Shirley
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Comments
152 Responses to “Passion for Peanut Butter Cookies”
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I have never gotten to like peanut butter. Ever since living in North America I have been exposed to it, but never really enjoyed teh flavor, taste, or for that matter, after taste.
However, I see how those cookies fly out the door, where ever I see them. So it has to be good.
Just not for me….Nutella cookies?
Nutella cookies sound amazing!!!
Looking forward to trying these peanut butter ones too.
Well I love flourless chocolate cake so I bet these are just as moist and wonderful. I can’t wai to try these!
H.Peter–You bring up an excellent and tasty point! I believe this recipe can be made with any nut butter/spread. Some nut butters might cause the cookies to spread a little more so some experimenting might be in order. I think I’ll actually try a Nutella version for our support group meeting on Tuesday night.
Thanks for the idea! I wanted to try something different for a treat and flourless hazelnut cookies sound like just the ticket.
BTW, Elana (Elana’s Pantry) just had a recipe for making one’s own hazelnut spread—a version that is both gluten free and dairy free. Nutella is GF, but contains dairy. Check it out here.
Thanks again!
Shirley
I have tried them with Nutella- they taste amazing! They also spread like crazy, don’t hold together, and stick to the pan if it isn’t greased. I am going to contunie experimenting with them though.
Hi Bekah!–Looks like you are new here … welcome to gfe!
I’ve done quite a bit of experimenting with the Nutella cookies, too, and have experienced much the same thing as you with spreading and sticking. As much as I like Nutella, I’m not sure that I like them in cookie form though. They are crazy sweet. I think the Nutella version needs something to balance the sweetness and prevent the other issues we’ve both experienced. Thanks so much for taking the time to comment and share your experiences!
Shirley
There are some hazelnut spreads that are gluten free and dairy free (vegan)–Rawtella is one. I am so addicted to chocolate though that I can’t eat it at all or I want way too much more… so I’ve never tried it.
Hi Emily–First, welcome to gfe!
Second, thank you for sharing all the tips! I had heard of Rawtella, but had not checked it out until I read your comment. It looks terrific and the ingredients are almost identical to a very simple homemade Nutella that I’ve been planning to make for a while. I’ve hesitated for that very reason you mention though—my addiction to chocolate. Hard for many of us to have moderation with that one! 
Last, thanks for your input on how you adapted this recipe to have less sugar and offer different flavors. Chocolate chips often get added to my variations, but I’ve never used coconut before. Great idea!
Shirley
noble pig–Cathy, yes, “moist and wonderful” and chewy, just the right amount of chewy.
Hope you enjoy them!
Shirley
No flour at all? None? Wow, those look like regular cookies. Good looking regular cookies. Yum!
We’re on the same track, Shirley. I’m into sweetness right now, too.
Thanks, I’ve already lifted this recipe off your blog and will save it for later.
Melissa
P.S. Really? No flour?
Melissa–LOL I promise. Really. No flour! You’ll love them.
I have to confess that I never make these for myself because I just can’t stop eating them. So I usually make them to take to someone else and then have to “test” just a few. 
That’s another advantage of the recipe making a small batch (just over two dozen), I can’t pig out AND have enough to share. A type of recipe-enforced discipline–love it!
Shirley
Wow Shirley( also my name
I made these yesterday swapped the brown sugar for molasses, and made them as mini cookies for our Easter Tea today, i.e Imade them 1/2 inch balls and use Whole Earth Crunchy peanut butter, Don;t know if that is available in USA but we have i for her Easter tea. BUT apart from my forgetting to time them for less they are absolutely scrummy. MY Grandson(21,) has asked for the nutella sandwich to be made today so I will be avoiding those. I also did not think I would like so much sweetness but they are not too sweet. I rarely eat sweet things unless fresh fruit.
Thank you so much I will be trying other ones later. but I get worn out doing to much at once. as i am paying for yesterdays corn bread and PNB cookies today.( oh and to find all my ingredients I had to clear out a cupboard. needed doing so a good spur.:-)
Hi Shirley (there aren’t too many of us Shirleys any more, are there?)–Welcome to gfe! I love how you changed this recipe to make the cookies work for your Easter tea.
I’ll definitely be trying your way of making these cookies with molasses in the future. I love molasses. Yes, the Nutella sandwich version is pretty rich, but that usually means folks will only enjoy one or two instead of getting “too carried away.” Kudos to you on usually sticking to fresh fruit for your sweet treats. Fruit does indeed make the best dessert.
Take care of yourself, dear, and have a lovely Easter with your family!
Shirley
Mmm, those cookies look amazing!! Yum!!
You make your own vanilla? HOW!? You’re like the gluten free Martha Stewart.
Steve–LOL No, not the GF Martha … ha ha! I cook a little bit more simply than Martha.
Homemade vanilla is very easy to make actually. I’ll be posting on it down the road a bit. But, don’t be expecting me to some day declare that I also make my own marshmallows like Martha does. LOL But, hey, thanks for the compliment!
Shirley
P.S. No ugly comments please from anyone who does make their own marshmallows a la Martha. LOL
Lauren–
Give them a try … I think you’ll love them. Thanks so much for your comment and stopping by GFE!
Shirley
Shirley these are great! I make mine without four as well so it is guilt free noshing! Well almost!
I can’t wait to try this recipe! I LOVE PB cookies!
Hey, Robin Sue–Love your take on these gluten-free cookies!
I confess I have eaten one or two as my breakfast before. :-0
Shirley
Polly–If you like peanut butter cookies, I think you will really enjoy them.
I don’t know anyone who likes PB who doesn’t like these cookies. Nobody ever knows they are GF either. 
Shirley
OH. MY. GOD. How you like to torture me. I haven’t had a good peanut butter cookie in SOOOOOOOO LOOOOOONNNNG. You totally spoiled me – even my mom’s cookies don’t compare to yours. Can’t wait for you to let me test out the “new” recipe. I’m a true peanut butter lover, as you know – no chocolate chips for me. I’ll miss Bo’s fork prints, though – that was pretty special. Oh, the agony of waiting for a batch of Shirley’s homemade peanut butter cookies . . .
Nutella was my PB as a kid in Austria. I think it was Ferrero who advertised it to parents as engery thing for breakfast….so it was a great childhood.
Cindi–LOL, but I really didn’t post this to torture you! Just thought you might enjoy making these on your own with Olivia as a “preview” until you return to Virginia. If you are successful, and I expect you will be, then you won’t have to wait soooo looooooonnnnng for PB cookies. And, you can just give the recipe to your mom to make for you more often, at least until you are back in VA.
That little boy has “left the building” so to speak, but I can still see those fork prints in my mind.
Shirley
H.Peter–When I do buy Nutella, it usually gets eaten quickly for that very reason. I love Nutella for breakfast. I’ve shared before that I don’t miss bread, but having Nutella is a great justification for having some on hand. You DID have a great childhood! You will find it hard to believe, but I didn’t even experience Nutella until well after I was out of college.
Shirley
Hi Shirley, Great looking cookies! Can’t wait to try the recipe. A friend of mine from Seattle recently made a flourless PB cookie – I was skeptical of it holding together and not completely oozing all over the cookie sheet, but it worked! For your readers who don’t make their own vanilla, I recommend Rodale Pure Vanilla Extract – it’s GF and superb.
Cheers, Pete
Hey, Pete–Thanks! Peanut butter has amazing binding properties. I really like flourless cookie recipes in general. I’ll be sharing some more recipes. Glad you’ve already had one good flourless PB cookie experience. Hopefully, you’ll soon have another one.
I made these again for our support group meeting this evening and one person commented that they were very good … so good, that she felt like she was “cheating.” 
Thanks also for the recommendation on the Rodale Pure Vanilla Extract. I am not familiar with it, so I am not sure it’s available in my area, but for folks who can get it, it sounds terrific!
Shirley
I have heard of flourless PB cookies before but never made any. I am the only one in the house that even likes peanut butter so PB cookies don’t make a regular appearance here! Though I did create a yummy recipe for some using only agave to sweeten, they do have flour (rice) in them though.
Thanks! -Ali
This just may be the peanut butter cookie recipe that I’ve been looking for. Most traditional recipes call for as little as a half-cup of PB, and the resulting cookie is just not that peanut-buttery. I’m still incredulous, as are many here, apparently, that there is NO FLOUR!!!!, but I will grab the recipe and try them.
On another note, I think SOMEONE–ahem, ahem!!!–needs to test bake some Flourless Nutella Cookies and let us know how they turn out. SOON.
Ali–Being the only one who eats PB, I’d suggest making these for someone else and just enjoying a few for yourself UNLESS you are someone with tremendous discipline. LOL Let us know how you like this recipe if you do give it a try.
I’m sure your recipe is terrific, too. Using agave is a great idea. I am going to start trying more recipes with our bees’ honey.
Shirley
Nance–They are very peanut buttery, but still well balanced by the brown sugar. There is such a thing as too much peanut butter in a cookie in my opinion. I’m sure you know what I mean.
LOL on that subtle hint, Nance.
I actually picked up some Nutella at the store this evening for that very purpose. I am curious. I don’t think I can just substitute Nutella for the PB and get the results I want. So I’ll have to play around some … for you and H. Peter. But, it won’t be immediately … I’ve still got PB cookies and Mediterranean chocolate cake left from last night’s meeting. Probably this weekend though … hope that’s soon enough! LOL
Shirley
I’ve moved this comment (from heretofore parts unknown on my blog) for Carol of Simply … Gluten Free ):
“Ahhh, there is nothing like peanut butter cookies!”
Shirley here: Most of us, it seems, agree!
FYI to all–Carol is off to China, but she left a recipe for gluten-free (and grain-free) tiramisu roulade on her blog. What a parting gift to US! Check out the pic … to die for! Have a fabulous trip, Carol!
Shirley
The cookies look great! Can’t go wrong with peanut butter. Thanks for sharing.
hi shirley! thought you may like to check out today’s celiac spotlight on ANM.
Brian–Thanks so much for stopping by and commenting! Hope you give them a try.
Shirley
ANM–Jackie, the more awareness for celiac and gluten issues, the better—thanks for doing your part!
Shirley
I wanted to thank you for this wonderful blog.
))
Greetings from Spain
sonia Cortes
Sonia–Thank you so very much! I checked out your blog, too, and found some wonderful articles there … ones that I had not yet come across, so that was terrific. Wish I remembered all my high school French AND knew Spanish so I could read your posts. It’s really neat that you are presenting info in several languages. You are helping many I am sure, especially your gluten-free grandchildren!
Thanks again,
Shirley
Dear friend, I am very excited with his words.
Everything I do by the collective celiac, I think it needs promotion, facilitate exits “out of home is sometimes a problem going to a restaurant, a hotel.
Here in Spain now beginning to enter hotel chains with menus celiacs, that’s great (!) Although I am aware that much still needs to work.
In Spain, todabia menu is not required to be “gluten free” in schools, children celiacs have to go with home-made food, to me this gives me great trouble, I think it’s descriminatorio.
Well, little by little we will integrate our children and adolescents.
Can you read English? French?
))
I do translations in French are to the north of Africa, they have not even associations, it is not fair.
Sorry about my long message, you need anything from Spain only dimelo
A greeting with love
sonia
These look awesome!!! They must be so nice and gooey.
I’m going to make some soon. When I can get the courage to buy peanut butter again!
Sonia–It’s been many years since I read French. So it’s just English for me these days. I think the best approach always is showing people in restaurants, schools, etc. which foods they make that are already gluten free or can easily be made gluten free. When we start talking about a bunch of gluten-free specialty products they have to buy and stock (that often go bad before they can get used), they get discouraged. I don’t disagree with the discrimination aspect, but often people are clueless and afraid to serve the wrong food and be sued. So work with them and educate them. In the South here in the U.S., there is an expression: “you get more flies with honey than vinegar.” I know you will make tremendous strides. Just put yourself in their shoes BEFORE you knew about celiac and gluten, and you’ll figure out your best approach.
xo,
Shirley
Hi, Anali–Thanks!! They’re not really gooey, but they do have a wonderful texture—a pleasant chewiness, but you’d still never suspect they don’t have flour. I made them again last night to take to a presentation today. They were quite a hit! The attendees who were learning about gluten issues and the gluten-free diet were happy to know naturally GF cookies could taste so good.
I hear you on the peanut butter concerns. I admit I did hesitate a bit before posting this recipe for that very reason. There are safe peanut butters, but you need to do your research. Check the latest FDA recall listing here.
Thanks so much for commenting!
Shirley
By the mere fact I crave these let’s me know that I’m getting better. Hope all is well!
Hi, Matt!–LOL I am so very glad you ARE getting better. I am following you via your blog (although I admit I have to play catch up instead of checking it out regularly … I’ll try to do better). All’s well here.
Thanks so much for stopping by and commenting!
Shirley
These are awesome with creme cheese filling. Way “too” rich though! He he!
Jessie–I bet that would be good. Maybe one PB/cream cheese sandwich cookie would be just the right amount and not too rich.
I tried another filling that I loved and will share soon …
Thanks!
Shirley
Awesome cookies!
I made these over the weekend and they are just great. They will become a staple in my compendium of cookie recipes. One thing that always bugged me about traditional PB cookie recipes was that they were usually crisp and crunchy. I like a chewier cookie–and these turned out chewier for me. They had some crispness, too, but the mix of crisp to chewy was very good. Add the chocolate chips, and I was a happy camper. They disappeared in just a couple of days, with three of us enjoying them. I will be making them again this weekend!
Hey, Lisa!–Good to see you here.
Thanks so much for the enthusiastic review! If you want chewy only, I’d take them out of the oven just a little bit earlier. They may not even look done, but leaving them on the baking sheet 5 minutes longer definitely finishes the baking. I’ve second guessed myself before on a batch that I thought wasn’t quite done, but after they sat the 5 minutes and then cooled, they were delightful–totally chewy and moist. The recipe makes a nice amount I think. That’s really a great recommendation if you are making them again this weekend!
Thanks again!
Shirley
I can attest to the divineness of the Nutella PB cookie. Shirley brought them to our GIG meeting last week. If I had know what was in the container I helped her carry to my car, the cookies would not have made it to the meeting. I am going to make them for our church’s Easter Coffee Hour.
LOL … yeah, good thing we didn’t open that tin before hand. Both of us could not have helped ourselves!!
You will be one popular woman at your church on Easter!! I am certain, but report back please. 
I am also going to share this comment on the other post with the pic of these yummy cookies.
Thanks!
Shirley
Hi, all–Just wanted to add a note that A and Z of Gluten Free from A to Z have added a review of these cookies on their site. They definitely approve!! Thanks, A and Z!!
Shirley
Hi Shirley.
I carefully read your post.
True, here also say better catch flies with vinegar than with a thousand ”
In two years I work for ayuntamieto have been good things, the menus in schools months gluten free, gluten candy sn mavidad in the festivities, gluten free hotels, restaurants …
I think I should continue working to spread and that the sea is recognized and the disease claimed. That these patients may have a social way as anyone else. In Europe, in fact we have no problems, but not so in Argentina, Chile, Mexico … in these weeks I’m working for the dissemination of the law celiac support from Europe to Latin American celiacs, their living conditions there are not any good, product or penalties have laws that protejan.Cuanto more spread this disease will be better for all. The Celiac sprue is a disease “local”, is U NIVERSAL friend and I assure you that there are countries that need such dissemination.
Whether I’m at it, just back from Argentina and UEN few days I go to Paris, contaztado with a doctor in especielista Celiac sprue, to assist in the dissemination of the disease in Egypt, Morocco, in these countries, not even the Doctors know that it is the Celiac sprue.
I have a lot of work, but my heart tells me that I should continue working for these children and give them a chance at life.
Thanks!
))
Sonia
Hi Sonia–Welcome home! Thanks for your feedback and especially for all your work in spreading awareness!! I’m also going to copy this comment to the Stop The Madness post, which is where I think you intended it to be.
Shirley
Wow I made these this morning with my toddler. They were so easy and taste fabulous! We’ve had a hard time switching to gluten free since her celiac diagnosis and this is the first baked thing that looks and tastes great! Thank you!
Heidi–Thanks so much for letting me and other here at gfe know. Your comment really made my day! That’s my whole goal … to make everything easy and all the recipes delicious. I hope you’ll look around and find some more new favorites.
Now that it’s baking season again, I’ll be sharing more recipes like this one soon.
Thanks again! I can’t tell you how much I appreciate your positive feedback. BTW, if you want to take these cookies to another level—perhaps for an adult gathering–spread some Nutella on the under side of one and press two together for a fabulous chocolate hazelnut sandwich cookie.
Shirley
Shirley- I made these tonight to take to work tomorrow, and they’re great! Reading your posts about cross contamination really helped me be aware of the importance of taking care that all utensils and surfaces the cookies came in contact with were also gluten free. I put these on my blog and linked back to you- let me know what you think!
Hi Betty–It seems like you’ve been reading for a while
, but welcome to gfe! Thanks so much for taking the time to share your success story with me and the gfe readers. Feedback is sooo appreciated! Of course, you can see that I went immediately to your blog and commented. As I said there, you did a gorgeous job with these cookies and your slight veriations sounded great, too. (That Sonoma Syrup Vanilla Extract Crush really intrigued me, so I had to check it out. I make my own vanilla extract, but that sounds awfully good.)
It’s so good to hear that you—as a person who eats gluten—were able to learn how to feed your gluten-free friends safely from tips shared here at gfe! I’ll just add the same note here that I added in my comment on your blog (for the benefit of all reading) … flour can stay airborne for up to 48 hours. So it’s important in addition to following all the other cleaning rules (stringent cleaning), that one not bake for at least that period after baking with glutened flour.
That is such a fine gift you are giving your friends—it will mean so much to them! Thanks for the shout out, on your blog, Scrambled Hen Fruit, too.
Shirley
I haven’t made these cookies in a while. I want to try them with almond butter because my husband doesn’t eat peanuts. I agree that they are better with the baking soda. I can’t remember if I added vanilla before, but that’s a great idea. Thanks for linking up.
Linda–It sounds like you already make these cookies with brown sugar vs granulated sugar. That’s the key difference in these recipes. The baking soda and vanilla help, too, but I think the brown sugar is key. I’m sure they’d be great made with almond butter or sun butter.
Shirley
I am going to feature these cookies on an upcoming blog post (It just links here to your post)…hope you don’t mind!
Hi Ness (aka Brooke)–So nice to see you here at gfe again! I really enjoyed your post the other day over at Carrie’s Quick and Easy Meals event, although I must admit I was appalled I spelled garbanzo wrong, not once but twice, in my comment.
Sheesh, no wonder I call them chickpeas instead of garbanzo beans. LOL
As far as featuring my cookies, that would be awesome–thanks! Everyone loves those. I appreciate the heads up. I’ll look forward to it. I’ve only had a little bit of time to take a gander at your blog, but I love your writing! Keep up the great work!
Shirley
Please note if you make these cookies with ‘all natural’ peanut butter you will have to press them with a fork as traditional cookies. They will not spread much on their own. GREAT RECIPE!
Hi Jussi–Looks like you are new here–welcome!
I didn’t even now if all natural peanut butter would work in this recipe. Thank you so much for sharing that it does with just a slight modification! I’ll update the recipe to include that info. Thank you so much for the feedback! I made these with half peanut butter and half almond butter the other day and I liked them even better. 
Hope to see you again here! Hugs,
Shirley
Thanks again! The note was helpful as we have to use the Skippy natural since the monkey is soy & corn free in addition to wheat & milk.
Hi brooke–Hope these will work out great for you and your monkey!
Almond butter works well, too. Also, a belated welcome to gfe … so glad to have you here. 
Shirley
I cannot begin to tell you how awesome these cookies are and how happy they made me today! I was sitting here freaking out about the prices of the GF flours and trying to figure out how to bake without going broke. I bake all the time and was very disheartened when I imagined what the hike in cost would do to my “therapy” sessions in the kitchen. I made a batch of these today, my 13 yr old daughter loves them. I’m bake in business baby! Two weeks GF and feeling better already.
Hi Susan–Welcome to gfe!
I’m so, so happy that you and your daughter enjoyed these cookies!! No, there’s no need to go broke baking gluten free at all. I’m with you on the kitchen therapy … it’s long been my favorite form of therapy. Some of the easiest ways to bake gluten free are with flourless and crustless recipes. There are many on my Recipes page. 
And, when I do use gf flour, it’s typically the very finely ground Asian white rice flour that is sold at Asian markets or international markets. I mix it with cornstarch and add some xanthan gum as needed. You’ll find it referenced in many of my recipes. Of course, there are many other wonderful desserts that don’t even require flour or “true” baking, like puddings, creme brulee, panna cotta, flan, etc. Be sure to let me know if you have any specific questions that I can help with. Finally, I’m thrilled you are feeling better already. That news totally makes my day!
Hugs,
Shirley
Oh, I forgot to add that the Asian white rice flour is very inexpensive, too. And, even though it’s not certified gluten free, I’ve never had an issue with it, but of course, one must use one’s own judgment.
Shirley
Thanks so much! I’m all for interesting but simple recipes, And will have to try the Asian white rice flour, luckily our local Hy-Vee store has a gluten free aisle and frozen foods, so ingredients won’t be a problem. They even have an in store diatician who just happens to be celiac. We already ate pretty well because of my MSG issues, but the magnitude of GF is a little daunting at first. So grateful that there are so many on line places to get real information!
Hi again Susan–I’ll be interested to hear if you can find the Asian white rice flour in your local Hy-Vee. It’s typically only sold in Asian or other ethnic markets. It’s important to buy that kind vs the standard white rice flour because it’s so finely ground. There’s no grit at all; it’s cornstarch consistency and you can’t say that about other rice flours in my experience. That’s fantastic that the Hy-Vee store has a celiac dietitian on staff. I bet she’s a godsend to many.
You make a good point … once we start looking at our food for any concern, it improves our eating and makes us much more aware. Glad you had a “leg up” on gluten in foods! Even though it’s daunting at first (and I couldn’t agree more), you’ll be surprised how quickly eating gluten free becomes second nature. I’m convinced that’s especially true if one follows the gfe approach. Not a shameless plug … I truly believe it and many report that it’s true.
Shirley
Shirley – I would love to make these with a class I’m teaching. Can I just ask for clarification, is baking soda, baking powder or bicarbonate of soda?
In the uk, baking powder is a mixture of bicarbonate of soda and cream of tartar and bicarbonate of soda is just plain old soda.
Hopefully…. x x x
Hi Naomi–So good to see you! I haven’t visited your blog lately so I don’t know what’s going on with your house, etc. Must head over soon!!
I love that you will use this recipe for your class! Baking soda is the equivalent of your bicarbonate of soda. I have made baking powder as you described before though. But yes, use bicarbonate of soda alone if this recipe. Hope you and your students enjoy the cookies!
xo,
Shirley
Thanks Shirley – I knew I could count on you! x x x
I have to tell you that I have no willpower when it comes to these cookies. I think I have eaten a whole recipe myself in the past two days. I hid them from my kids and husband, and then I consumed them all. Yeah… I need a lot more exercise in order to have these in my house.
By the way, I used natural peanut butter and ghirardelli chocolate chips. Heavenly.
Hi Christa–Welcome to gfe!
Rest assured that you are not alone when it comes to these cookies. That’s why I typically make them for other folks … when there’s an open forum, so to speak, and I can’t go crazy with them or when there are so many folks I know they will be consumed immediately. Otherwise, I can’t help myself! And, made with natural peanut butter and ghirardelli choc chips, these would be pretty darned irresistible. 
And, don’t you love that there’s no flour? Flour would actually detract in this recipe … gotta love that.
Thanks for stopping by and sharing your success with your version!
Shirley
Shirley,
Thank you! Been GF for a few years now and was really liking Trader Joe’s frozen PB cookies – until the salmonella scare and they stopped carrying them. Not being an experimental baker, I never tried to make my own but yours sound yummy.
Here’s the thing – along with gluten, I also eliminated eggs and dairy. Talk about a challenge. I don’t get invited to brunch any more! There are two different types of egg substitute – powdered and jarred – and I’ll try your recipe with one of those.
GREAT idea to use Nutella – my kids’ snack of choice ever since we lived in Europe. Who needs bread when you have a spoon? What about using sweet rice flour (from Asian market) to help with the spreading problem? Or heck, just slap some between two GFE peanut butter cookies!
Thanks again for a great website!
Hi Carolyn–Thanks for all the kind words, and welcome to gfe!
These are the easiest cookies ever with the egg. Not sure about egg free. Well, I actually made them egg-free once just leaving out the egg, but couldn’t reproduce my success. I think that version is dependent on how “fresh” and moist the brown sugar is. Can’t wait to to see if your egg-free options work … fingers crossed. 
I understand the challenges of just gf/df … eggs definitely make it more difficult. Great idea on the sweet rice flour. I’m not eating Nutella at the moment, but will keep that in mind for the future. And, yep, I’ve used Nutella as cookie sandwich filling. It makes for a great cookie—see photos here.
Shirley
these are verry good! I am only a kid but i have a bakery busniss, everyone loves them! thank you so much for this recipe!
Hi Leah–Welcome to gfe!
That is awesome that you have your own baking business and all your customers are loving these. One of my support group members who is 11 bakes gluten-free baked goods every week for our farmers’ market. She makes a lot of people happy and she makes a lot of money and enjoys herself. You can see one of her pies here, but her specialty is muffins and this year she’s going to be offering apple turnovers!
Thanks so much for taking the time to comment, Leah! Keep us posted on your bakery business and, of course, let us know if you find other gfe recipes that your customers love.
Shirley
This recipe is great–so easy and delicious! Even my husband (who doesn’t have to eat gluten/dairy free) loved them. And what’s not to love?
Hi Holly–It looks like you are new here–welcome to gfe!
Thanks so much! These cookies are great, aren’t they? They are a big hit any time I make them … for anybody! All my gfe recipes are designed to appeal to everyone, whether they are gluten free, dairy free, or not. 
So I really appreciate the feedback! Try them with different ingredients, too … chunky PB, dairy-free chocolate chips, etc. All are slightly different, but all are wonderful.
Thanks again. Hope you’ll try more recipes and I hope to see you again soon!
Shirley
Hello I just wanted to say thank you for your recipe. My son is on a GF/CF diet. He loved his cookies so I felt so bad taking those away. I was buying the store bought ones but they were getting so expensive! He LOVES these!! He is 2 and goes to the cookie jar himself to get these, which he has never done before. Thanks again and look forward to trying out some of your other recipes
Hi Anna–Welcome to gfe!
I’m so happy that you’ve found this recipe and your son is enjoying it so! Have fun making new and wonderful gfe recipes. 
Thanks for taking the time to comment! Hope to see you again.
Shirley
Just made these for my 2yr old gluten intolerant daughter, and they are soooo delicious! Even my picky husband loves them
a fave for us! 
thank you for sharing it!
Hi Becky–This is such great news! Thank you so much for taking the time to comment and let us all know.
I’m tickled pink that both your gluten-free 2-yr old and your gluten-full hubby love these, and you, too, of course. 
That’s my mission here at gfe … to create recipes that keep everyone safe AND happy!
Hugs,
Shirley
My goodness! They were gone as soon as I made them and more than should have, did end up in my own stomach
My first time ever to make cookies without any flour in them and they were divine! Exactly how we all like them in my family and the only feedback was for more.
I am coming to realize that gluten free can be very delicious, easy to pull off and fun! Thanks Shirley for having done so much footwork and helping us newcomers!
Angela–Yippeeee! I can never hear enough of this kind of feedback–thank you so much!! It really only takes a handful of “tried and true,” easy and delicious gluten-free recipes to convince family and friends that gluten free is good!
Hugs,
Shirley
Made these into Nutella sandwich cookies for Superbowl. My family loved them. I must deprive my kids as I have never made sandwich cookies. The next day my son asked me to put a “cover” on his cookie. He ment putting another cookie on top of the other but didn’t know what to call it.
Another great keeper gfe recipe! Thanks.
Hi Kristin–I’m not sure how I missed replying to this comment earlier, but I’m so happy that you introduced your family to the sandwich cookie and this particular version.
Too cute on the “cover”! The Nutella sandwich version of these cookies is definitely a special treat! 
FYI–They also make great Cookie S’mores! http://glutenfreeeasily.com/gluten-free-cookie-smores/
Thanks for always leaving such lovely comments after you try gfe recipes!
Shirley
I made the 3 ingredient kind with unsweetened peanut butter (Adams from Walmart) and they were still too sweet so for the next batch I substituted 1/4 cup of shredded coconut (Bob’s Red Mill unsweetened) for 1/4 cup of the sugar. They tasted so great–more cookie-like and not so addictively sweet. We even added a few Enjoy Life chocolate chips.
I made these with a slight variation that will be great for you chocolate lovers. I used half peanut butter and half Dark Chocolate dreams from the Peanut Butter Co. It is a mix of peanut butter and dark chocolate. The cookies hold great and are scrumptious. I am trying very hard not to eat them all before this evening’s dinner party…
Hi Lyla–First, welcome! I’m happy to have you here at gfe. Second, brilliant variation on the recipe by using Dark Chocolate Dreams. I admit that I have not tried that product before, but I’ve heard it’s wonderful.
I’m so happy that you were able to use this recipe to come up with your own scrumptious variation. I hope everyone enjoys them at the dinner party … well, if there are any left. Hehe. 
Thanks so much for sharing with us all!
Shirley
They were awesome. My GF friend and dinner guest said these are the first GF cookies she’d had that tasted like the real thing! The only problem with these was that by the time dinner was ready there were very few left… Both of us “tried” more than our fair share.
Thank you for a fabulous recipe!
That’s such great news, Lyla! I’m so happy that you were able to introduce your gluten-free friend to these cookies (your version) and that she loved them so! It is both a blessing and curse that this recipe does not make a whole lot of cookies.
Shirley
Thank you! I have a couple in my Life Group from church that cannot have gluten or dairy. I was in a pickle–the kids got used to a little something after group and so did the adults. They were very polite when I served everyone except them.
I was so excited to serve these this week. EVERYONE loved them. THANK YOU!!
Hi Meghan–Welcome to gfe!
What fantastic news! I love it when some of my recipes can help the gluten-full feed their gluten-free friends and acquaintances safely. Thank you so much for looking out for them! Hope you’ll find other simple recipes here that you can make for everyone, too. I can think of at least one … Coconut Meringues. Yum. 
Thanks again for taking the time to comment!
Shirley
What a wonderful website you have here! I was searching for a yummy dessert for a friend who can’t do gluten, dairy or eggs. These cookies sound amazing but I don’t have duck eggs readily available. Do you think your recipe would work with Ener-g egg replacer?
Hi Vickie–Welcome to gfe!
Thanks so much for your generous words, too. Personally I haven’t tried this recipe with egg replacer, so I can’t say for certain. I’ve read that some make flourless peanut butter cookies with egg replacer and then others say it won’t work. I’d give it a try. I’ve also read that flax eggs and chia eggs work great, but doubt that you have either flax seed or chia seeds on hand. I have another recipe that also might interest you because it’s egg free to being with. It’s the Flourless Banana Peanut Butter (or Almond Butter) Cookie recipe. It’s different from the peanut butter cookies in texture, but still delicious. Please let me know how things work out … fingers crossed!
Shirley
Sorry, forgot to include my email address!
I simply adore these cookies!!! I made them a few days ago for my boyfriend who has the flu as well as for other friends. Let me just say the cookies went FAST!!!
I made both the original and chocolate chip versions, and both were huge hits!! I used original Jif peanut butter and coconut palm sugar instead of the brown sugar. I also up’d the vanilla to 1 Tbsp just because my boyfriend likes extra sweet cookies, but I think they would also taste just as good using the 1/2 tsp. prescribed in the recipe.
Best of all, these cookies were simple to make and required no flour, which can get expensive. I’m definitely going to add this cookie recipe to the “favorites” section of my recipe binder!!
Do yourself a favor and make these cookies if you have not already; you won’t be sorry!!! And make sure you read Shirley’s notes; they are invaluable!
Megan
Megan–Your review is wonderful … thank you so very much!! So now I can call these cookies flu remedies?
I love using coconut palm sugar in these will have to try the increased vanilla and see what I think. Try them with almond butter some time, too. Son and I love them made with almond butter. They are not quite as rich when made with almond butter.
Thanks for taking the time to comment and spreading the word, dear. These cookies do make for easy, inexpensive, and delicious gluten-free baking for sure.
Shirley
Ideas for no egg? Can I use ground flax as a replacement?
Hi tamy–First, it looks like you are new here–welcome to gfe! Others have used both flax eggs and chia eggs successfully with this recipe.
I also have two egg-free variations on this recipe. One uses banana and the other uses avocado. I hope one of those ideas will work for you!
Shirley
Can I make these successfully without sugar?
Hi Sarah–Welcome to gfe. Honestly, I don’t think these cookies can be made completely without sugar. It adds to the structure of the cookie, which is critical without the flour. That said, folks are always adapting my recipes to their needs so please read the comments on this post and on other similar recipes that I shared via my latest roundup.
Good luck! Please let us know if you have success.
Shirley
I just made these tonight for National Peanut Butter Day, and added some Enjoy Life mini semi-sweet chocolate chips. I used a natural peanut butter (Parkers brand, just peanuts and salt) and found that allowing them to cool on the cookie sheet was crucial. I found 5 minutes was not quite enough time, so I let them go for another 5 or 6 and then they were fine. When I tried with the first sheet after 5 minutes they were still too soft and were tearing apart. Other than that, they came out beautifully and very, very tasty!! I’m going to try them without chocolate chips sometime this weekend I think. Thanks for such an easy and delicious recipe!
Hi Leanne–I do think that natural peanut butter yields a softer cookie, so having them continue to bake on the baking sheet about 5 minutes longer makes sense. I probably need to add some more wording to that effect to the recipe. I actually don’t time my cookies being on the baking sheet these days. I just leave them there and do other tasks, time passes, and then when I get back to them, they’re ready.
Anyway, so glad you ultimately had success. Thanks so much for letting us all know!
Shirley
Hi, these look absolutely delicious! Peanut butter cookies used to be one of my favorites.
If I use natural peanut butter, should I add more coconut sugar to make up for it? Thanks! 
Hey April–Thanks! You shouldn’t have to add more coconut sugar if using natural peanut butter. I guess it depends on if the natural peanut butter is a certain brand or homemade and if it’s oily or not. I use purchased natural peanut butter and coconut sugar all the time and love the results. Fingers crossed that you will, too!
Shirley
Thanks for the quick reply! I use the self-grind pb from Whole foods, and I wouldn’t exactly call it easily spreadable. I really can’t wait to try these now, thanks!
Sure, April. Just remember the note to press down the dough to flatten it when using natural peanut butter.
Hoping that all will go well and you will love them. I’d try just a couple at first to ensure your peanut butter is not too thick. It could be possible that you might have to add a little oil to the batter if it is.
Shirley
I use natural peanut butter (I’ve used creamy and crunchy) and the last two times I’ve made these, I’ve used 3/4 cup brown sugar. I haven’t used coconut sugar, so I don’t know if the sweetness is the same, but to me, reducing the sugar hasn’t had a negative effect on the taste. Still delicious!
Hey Leanne–Good to see you again!
And thanks so much for sharing that the lesser amount of brown sugar works. I’m sure that April will find that info very helpful, as I do. And, of course, I appreciate the great feedback on the recipe itself!
Shirley
These were so delicious! I was able to whip them up in no time and following your directions for letting them set, they ended up a perfect consistency, too. My husband and daughter who both have celiac couldn’t believe that they were gluten free and flourless. Yum!
Hi Kimberly–Good to see you here at gfe again!
And yay on your success! I’m so glad that both your husband and daughter loved them. I have to admit that they are amazing cookies for sure. 
Thanks so much for taking the time to comment! Have a great weekend.
Shirley
I have almost the exact same recipe on my site! I make them all the time and they’re great! My friends and family love this recipe because they can make them without any special ingredients
Hey Cassidy–It’s a recipe that everyone should half for exactly those reasons! This is usually my intro gf cookie recipe for folks. I’m making them today for my support group’s open house event.
Shirley
Hi Shirley!
So I cut the recipe in half last night and used Trader Joe’s sunflower seed butter instead of peanut butter and the batter was VERY sticky. I couldn’t even roll them into balls without having the majority of the batter stick to my hands, so instead I just dropped the batter onto a parchment-lined cookie sheet. They spread very well, but the extra stickiness was my only concern. Even though I cut the recipe in half, I did use one egg because I wasn’t sure how to get half an egg from one.
Anyway, they still came out good and I’m glad I tried another variety!
Megan
Hey Megan–Did the batter stick even after you had greased your hands some? Glad you got the recipe to work for you even after the issues. I’ve never had that particular issue that I recall (well not to the level of stickiness), but I know that I used the Sun Butter brand and I’m pretty sure that I greased my hands. Plus, it’s been a while since I used sun butter so I don’t remember all the details.
One whole egg was probably fine and helped “mitigate” that stickiness, but if I need half an egg in a recipe, I scramble the egg, roughly “measure” it, and then use only half of it. Thanks so much for reporting back!
xo,
Shirley
Peanut butter cookies are kind of like heaven.
Thanks for sharing these at 5-Ingredient Mondays! I am having so much fun looking at all the recipes submitted. I want to make them all!
Hey Iris–So many folks agree with you about peanut butter cookies, including moi! Hence, all the comments here.
You are so smart to have launched an event that makes folks so creative! 
Shirley
This has been a favorite of mine and my family’s as well. Recently I have reduced the amount of sugar and starches my family is eating. So I replaced the brown sugar in this recipe with the same amount of agave syrup. With chocolate chips, it’s the closest thing to chewy Chips-a-hoy cookies I have had in over 10 years.
Hey Polly!–It’s great to hear from you and I love that you’ve discovered that agave will work in this recipe and give you that cookie taste/texture that you’re looking for!
This is good news not only for those who use agave, but also for those who prefer honey (for other diets) as that should work well, too. Will have to do some experimenting here in the gfe kitchen. 
Thanks so much for sharing with us all!
Happy Easter!
Shirley
cookies are awsome !!!!
Hi Angie–Did you make these flourless peanut butter cookies? Is that the aweseomeness you refer to?
Shirley