Recipe by Jackie
"This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose."
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semi-sweet chocolate chips
1 1/2 cups
I'm new to this gluten-free cooking stuff, and these were great! Some changes I made right off based on some other recepies I looked at and comments: 1 c white, 1 c brown sugar; 1/2 tsp bkg soda; 1/2 tsp vanilla; 1/2 c coconut; didn't use pecans 'cause didn't have them. Didn't bake for more than 9 min.
I hate to say it but this was awful. The consistancy was like poo. Baked it longer than it called for too. Gooey and sticky mess. I can't imagine what I did wrong?
I have spent years baking and developing gluten and wheat free cookies and recipies we have many family members with celiacs. This the. The only changes I made was to add 1/2 tsp more salt and I omited the nuts (only because I diddn't have any on hand) I also chunked up some chocolate but not more than about 1/2 of a cup I like more cookie than chips. I have to admit I was nervous about the soft oily dough, but it cooked up perfectly crispy in the outside and chewey in the middle. I baked them both on my Silpat mats and on parchment paper lined cookie sheets, both turned out great. I let them cool on the cookie sheet a few minnutes before moving them to a cooling rack. These are the most cookie like gluten free cookie I have ever made.
I thought these were GREAT!! The only problem I had with these is I used and ungreased, air-bake cookie sheet... and had to pry them off, I switched to a lightly greased "regular" cookie sheet, and the rest came out beautifully!!
Really good cookies! I followed some of the other suggestions--1 c. white and 1 c. brown sugar. I added 1/2 c. (sifted) GF baking mix (Bob's Red Mill), 1/2 t. baking powder, 1/2 t. GF vanilla, 1 c. chocolate chips and 1 c. chopped pecans. I made them a little bigger (1 T.) and baked them for 15 minutes. Fabulous!
Much more gooey and deliciously peanut-buttery than most other PB cookie recipes. If you liked eating spoonfuls of PB from the jar as a kid, you will LOVE this recipe! Made them for a friend who is on a gluten-free diet and we ALL ended up loving them!
Natural PB is recommended if artificial preservatives are a concern (true in the case of my friend). I used Hershey's Special Dark chocolate chips which was great to cut through the sweetness of the dough. These don't really need nuts since the PB-nutty taste is quite prevalent. I had to cook a little longer than specified, but they firmed up nicely and didn't stick to the cookie sheet (regular dark sheet).
This was a huge hit! Don't forget to grease the cookie sheet, because otherwise they would be impossible to get off! Better yet, use some aluminum foil and peel them off the foil.
i don't even know what gluten is, yet i still love these. this uses twice the eggs as many of the other peanut butter cookie recipes, but i've found it is necessary as the other recipes tasted like solidified peanut butter. if you make these with natural peanut butter, splenda, and lots of vanilla you have an low-carb delicious snack! thank you very much!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Peanut Butter Cookies
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 297
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