Super Thin Gluten Free Peanut Butter Cookies

by Crystal | Beat Bake Eat
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These homemade chewy Peanut Butter Cookies are gluten free, dairy-free, grain-free and completely flourless. This is an easy one bowl no mixer recipe with only a few simple ingredients, comes together in minutes, and no chilling required.

This post is all about how to make gluten free peanut butter cookies chewy.

Chewy Gluten Free Peanut Butter Cookies - Easy recipe for chewy flourless peanut butter cookies rolled in sugar. | Beat Bake Eat




I adapted this recipe from the chocolate chip version. That recipe doesn’t have any leavening ingredients and it’s such a good recipe I always thought how the cookies would turn out if I added some baking soda to it.

The cookies came out amazingly chewy, and you know how much I love chewy cookies!! I love them. I know that there’s an alarming amount of baking soda in this recipe but it’s just enough.

These peanut butter cookies rolled in sugar just might be better than the chocolate chip ones.

Actually no, I take that back. They’re both on the same level of greatness.

Chewy Gluten Free Peanut Butter Cookies - Easy recipe for chewy flourless peanut butter cookies rolled in sugar. | Beat Bake Eat

One thing I did do for the other recipe that I didn’t do for this one is refrigerating the dough. It’s not necessary for this one which means no waiting and one less thing you gotta do. It’s an easy recipe.

However, this is not like your typical cookie dough. This flourless cookie dough contains no butter whatsoever. Instead, the fat from the peanut butter is used to keep these cookies soft and moist. And because the dough is made up mostly of peanut butter it’s slightly oily and a little sticky.




How to make Chewy Gluten Free Peanut Butter Cookies from scratch

{Full recipe below}

  1. Preheat oven to 350°F. Prep the baking sheet and set aside.
  2. In a large bowl combine brown sugar, granulated sugar, and salt. Add peanut butter and mix well.
  3. Slowly beat in eggs and vanilla extract (this’ll take some elbow grease!).
  4. Sprinkle the baking soda over the dough and mix well ensuring that it is evenly spread all throughout.
  5. Place 3 tablespoons of granulated sugar in a small bowl.
  6. Form 2-tablespoon sized balls of dough, roll in sugar then place on the baking sheet spaced evenly apart.
  7. Bake for 10 – 11 minutes until the edges are set and the tops are crackled.
  8. Cool on the baking sheet for 10 minutes then remove to cool completely.
  9. Store immediately after cookies are fully cooled to avoid hardening.

You’ll have to work the baking soda into the dough. Don’t worry about over mixing or over handling the dough because remember, it’s flourless.

The cookies do leak a little bit of oil while they bake so you may have to use a new piece of parchment paper for the second batch of cookies or wipe off your baking mat. Definitely do not bake these on a bare baking sheet. The bottoms will burn.

Chewy Gluten Free Peanut Butter Cookies - Easy recipe for chewy flourless peanut butter cookies rolled in sugar. | Beat Bake Eat

How to tell when the Cookies are done baking

The cookies are done when the edges are set and the tops are crackled. They’ll be a little puffy when they come out of the oven and the majority of the center will still be under baked but they will sink and firm up as they cool.

If your cookies are super soft at 10 minutes put them back in the oven and bake for 1 minute more. I don’t recommend baking them past 11 minutes because they do firm up pretty quickly and are easily over baked.

Make sure to store them immediately after they’re fully cooled so that they don’t get tough.




Chewy Gluten Free Peanut Butter Cookies - Easy recipe for chewy flourless peanut butter cookies rolled in sugar. | Beat Bake Eat

Besides these cookies being obviously chewy, the edges are slightly crisp (thanks to the granulated sugar), and the centers are so soft they melt in your mouth and that’s all thanks to the brown sugar and the peanut butter too. The mixture of both sugars gives these cookies the perfect texture. I think that the brown sugar alone would have made them too mushy and maybe even too rich and using white sugar alone would have probably made them too crumbly, so we get the best of both worlds.

Less sugar peanut butter cookies – Another thing that I think that makes these peanut butter cookies so great is that they have less sugar compared to other recipes. With other recipes there’s a ratio of 1 cup peanut butter to 1 cup sugar. This recipe is 1 1/2 cups peanut butter to 1 cup sugar. Don’t worry, it’s still plenty sweet and that’s exactly why it’s good. The sugar doesn’t overpower the peanut butter therefore allowing it to shine through like it’s supposed to!

It’s kind of magical how peanut butter cookies with no flour still manage to hold their shape and taste this good.




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Easy Chewy Peanut Butter Cookies {Gluten Free}
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These homemade chewy Peanut Butter Cookies are gluten free, dairy-free, grain-free and completely flourless. This is an easy one bowl no mixer recipe with only a few simple ingredients, comes together in minutes, and no chilling required.
Course: Dessert
Servings: 20 Cookies
Calories: 160 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups creamy peanut butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon baking soda
  • 3 tablespoons granulated sugar, for rolling
Instructions
  1. Preheat oven to 350°F. Line baking sheet with parchment paper or a nonstick baking mat and set aside.
  2. In a large bowl combine brown sugar, granulated sugar, and salt. Add peanut butter and mix well.
  3. Slowly beat in eggs and vanilla extract.
  4. Sprinkle the baking soda over the dough and mix well ensuring that it is evenly spread all throughout.
  5. Place 3 tablespoons of granulated sugar in a small bowl.
  6. Form 2-tablespoon sized balls of dough, roll in sugar then place on the baking sheet spaced evenly apart.
    *8 per sheet
  7. Bake for 10 – 11 minutes until the edges are set and the tops are crackled (most of the center will still be under baked).
    *My cookies were perfectly baked at 11 minutes.

  8. Cool on the baking sheet for 10 minutes then remove to cool completely.
  9. Store immediately after cookies are fully cooled to avoid hardening.
Notes


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