I was heading to the pool the other evening and wanted to bring a dessert that was both dairy and gluten free. I like the challenge of creating one dessert to fit all. Thankfully I didn’t have to think too hard as these peanut butter cookies were the first thing that came to mind. With three simple ingredients they are so easy to make and they taste amazing! My only problem was that I made one batch. Really…what was I thinking!?!! They were gone. I was turning away disappointed children and one particular teary-eyed adult. Lesson learned!
Since then, I played around with using white granulated sugar versus powdered sugar. The cookies always felt a little gritty to me so I was thinking of ways I could avoid that. (Seems a little ironic considering there’s no gluten free flour in them!) So last night I made one batch with white granulated sugar and another batch with powdered sugar and took them to a dinner party, where once again, I needed a gluten and dairy free treat. When the cookies were almost gone I casually mentioned there was a difference in the cookies and with raised eyebrows and confused looks I mentioned what I did. It was quickly followed by relief when they realized I hadn’t put crickets in their food. The results? Both taste amazing, BUT the cookies with powdered sugar definitely had an advantage with their softer texture and plumpness of cookie. If you’re out of powdered sugar, feel free to substitute regular sugar. In my opinion, regular sugar came out a little sweeter and a little grittier, which makes sense considering what your dealing with. I prefer the powdered sugar option so that is what you’ll see in the recipe below. Either way, enjoy these simple and delicious treats!
3-Ingredient Gluten Free Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 egg
- flaky sea salt optional
Instructions
- Preheat oven to 350 degrees F.
- Combine peanut butter, sugar and egg in a medium bowl.
- Shape dough into 1.5 in. diameter balls, approximately the size of a golf ball. Using the back-side of a fork, gently press the top of the ball to make lines in the dough. Rotate the fork 90 degrees and gently press again, creating a crisscross pattern.
- Bake for 10-12 minutes. Be careful not to overbake! Remove from oven and allow to cool a few minutes before transferring to a cooling rack.
On a side note, I used Skippy Natural creamy peanut butter and I almost always put flaky sea salt on the top. I just forgot this time! You can also add 1 tsp. vanilla, but then they wouldn’t be 3 ingredient cookies 🙂
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