These 4-ingredient flourless gluten free peanut butter cookies take creamy peanut butter, sugar, baking soda, and an egg and in 10 minutes turn it into soft and doughy-centered gluten free peanut butter cookies with perfectly crispy golden brown outer edges. Perfect for dunking in a cold glass of milk!
I can’t believe that it has taken me this long to share this cookie recipe with y’all.
I have been making these gluten free peanut butter cookies since my years in grad school. Way too many late nights studying and needing a quick college-approved snack. Thank goodness my friend Christa introduced me to this recipe back then so that I could continue to stuff my face with these easy peanut butter cookies year in and year out.
I am going to completely age myself but these cookies have been a favorite in our family since, oh, I don’t know… 2010-ish.
And now I feel old.
But now that I am FINALLY getting around to sharing this cookie recipe with y’all, let’s dive into it’s greatness!
You likely already have the 4 ingredients you will need in your pantry as we speak.
You only need 10 minutes of baking time and seriously like maybe 2 minutes of prep work to make this gloriousness happen. Mk? You can do it.
Cookies seriously couldn’t be any easier to make.
And these peanut butter cookies seriously couldn’t be any tastier to devour.
4-Ingredient Gluten Free Peanut Butter Cookies
- 1 cup all-natural GF peanut butter
- 1 cup sugar
- 1 egg beaten
- 1 tsp baking soda
- Preheat your oven to 350*F. Mix all ingredients together in a large mixing bowl. Line a baking sheet with parchment paper and place 1" balls of dough 2-3" apart from one another.
- Bake for 10 minutes or until the edges just start to turn golden brown. Remove from oven to cool for 5 minutes before transferring to a cooling rack to cool further.
Gluten free peanut butter cookies tips:
- The dough will be very sticky once completely mixed up. Don’t freak out.
- You will likely have leftover dough after you’ve placed your balls of dough on your baking sheet. Place any leftover dough in the fridge until you are ready to make a second sheet of cookies.
- The cookies will flatten out as they cook and then again as they cool outside of the oven. Make sure you keep enough distance between your cookie dough balls for this to happen. Try to keep 2-3″ between your dough balls.
- Once the 10 minutes is up and you take a look at your cookies you are going to think that they are going to need more time in the oven. WRONG! The insides will look undercooked and waaay too doughy. BUT… take them out of the oven and let them cool for 5 minutes. They will start to hardened up.
- How do you know if your cookies are cooked enough? The outside edges should just start to be turning a golden brown color. Then take them out right away, smushy center and all!
- After 5 minutes of cooling you can then transfer the cookies to a cooling rack or eat them straight of the baking sheet.
Supplies I love to use in this recipe:
- Baking sheet
- Mixing bowl
- Spatula: great for those wide cookies!
- Cooling rack: I love this one. It’s such a space-saver!
Thanks for stopping in friends!
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