GLUTEN-FREE PEANUT BUTTER COOKIES

By

This gluten-free version of a classic does not require a special flour blend; it can be assembled with basic pantry staples

View complete recipe

Ingredients

  • 1 large egg
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 cup creamy unsweetened peanut butter
  • 1/2 tsp gluten-free vanilla extract
  • 1/3 cup chocolate chips (optional)
  • Servings: 12, 3 cookies per serving
  • Yield: 3 dozen
  • Nutrition Facts
  • Serving size: 1/12 of a recipe (1.5 ounces).
  • Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
  • Nutrition information calculated from recipe ingredients.
  • Amount Per Serving
  • Calories 203.69
  • Calories From Fat (52%) 105.51
  • % Daily Value
  • Total Fat 12.65g 19%
  • Saturated Fat 3.17g 16%
  • Cholesterol 17.63mg 6%
  • Sodium 209.92mg 9%
  • Potassium 145.54mg 4%
  • Total Carbohydrates 19.7g 7%
  • Fiber 1.57g 6%
  • Sugar 14.5g
  • Protein 6.11g 12%

Preparation

Step 1

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.

3. Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

View complete recipe