Peanut Butter Cookies

peanut butter cookies

Peanut Butter Cookies

I actually discovered these cookies via a comment someone left on my blog. You’ll be amazed at how easy (and delicious!) these simple gluten-free treats are.

makes about 12
takes: 20 minutes
250g (9oz) smooth peanut butter
200g (7oz) brown sugar
1 teaspoon baking powder
1 egg

1. Preheat oven to 180C (350F).

2. In a bowl, stir together peanut butter, sugar and baking powder.

3. Stir in egg to form a wet dough.

4. Form into balls using heaped teaspoons and place on 2 trays lined with baking paper, allowing room to spread. Press on cookies to flatten slightly and sprinkle with a little sea salt.

5. Bake for 8-10 minutes or until cookies are golden at the edges. Cool on the tray.

Shelf Life

Will keep for a few weeks in an airtight container. Just make sure they’re well sealed to they don’t pick up moisture and go stale.

Variations

chocolate chip – stir in a handful of chocolate chunks or chips.

almond butter cookies – replace peanut butter with almond or other nut butter.

super crunchy peanut butter cookies – stir in a large handful of roasted peanut halves.

nut-free – try with ‘sunbutter’ ie paste made from sunflower seeds.

paleo (gluten, grain + dairy-free) – use coconut sugar instead of brown sugar.

Waste Avoidance Strategy

peanut butter, sugar, baking powder – pantry.

egg – will keep in the fridge for about a month. Or use for another meal.

Problem Solving Guide

too soft – a sign of underbaked cookies – you could pop them back in the oven for a few minutes. It could be that your cookies are too large as well.

cookies falling apart
– larger oookies are more likely to have problems in this department so next time use smaller scoops of dough with your teaspoon.

Packaging Suggestions

Needs an air tight container. Zip lock bags are great because you can get rid of the excess air and avoid them picking up moisture – the biggest contributor to ‘staleness’.

Ingredients List

peanut butter, sugar, egg, baking powder

Serving Suggestions

straight up – serve on their own.

with milk or tea
– no explanation required 🙂

quick dessert – bash cookies into chunks and crumbs and serve atop scoops of vanilla ice cream.

peanut butter cheeseckae – use as a base for your favourite cheesecake.

sandwiches – spread the base of one cookie with cream cheese. Top with another cookie. Alternatively make sandwiches with softened vanilla icecream.

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{ 7 comments… read them below or add one }

Laurie Fleming June 5, 2015

My son and I just watched the video and will be making these on Sunday!

Reply

jules June 11, 2015

Great Laurie!
They’re one of my all time favourite cookies
JX

Reply

Camille December 24, 2012

We just made these cookies to leave out for Santa tonight – delicious!!

Reply

jules January 3, 2013

Brilliant idea Camille! We just left beer out this year but next year will def have to get some of these cookies made 🙂

Reply

mishfong May 23, 2012

Excellent, thanks so much Jules!

Reply

mishfong May 23, 2012

Hi Jules, I was wondering how well the cookies in your recipes freeze? So thinks like this peanut butter cookie, the choc chip ones, pecan puddle cookies?
Keep up the great work!
cheers, mish

Reply

jules May 23, 2012

Good question Mish
They’ haven’t every lasted long enough to freeze 🙂
Choc chips would freeze – either dough or baked. You could freeze the dough in little balls and bake from frozen.

Peanut butter should be fine once baked but I wouldn’t freeze the raw dough because the egg proteins will go funny.

Same with puddle cookies. The baked cookies should freeze OK but they’re quite fragile they might break a little.
Hope that helps!
J

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