Gluten Free Dairy Free Peanut Butter Cookies Recipes
GLUTEN FREE/ DAIRY FREE PEANUT BUTTER COOKIES
My poor friends and their gluten free diets. Fortunately, my friend Carlyn devised a perfect recipe for delicious, chewy, not hockey-puck cookies.
Provided by Miss A.T.K.
Categories Drop Cookies
Time 25m
Yield 2 cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg).
- mix balance of ingredients together.
- drop teaspoonfuls onto an ungreased cookie sheet.
- bake for 9-10 minutes.
Nutrition Facts : Calories 306, Fat 22.2, SaturatedFat 3.5, Sodium 422.1, Carbohydrate 21, Fiber 4.2, Sugar 13.7, Protein 10.8
GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
GLUTEN FREE PEANUT BUTTER COOKIES
Whenever I need a Peanut Butter fix this is the recipe I turn to. It is so easy to make and so delicious. It is Gluten free and Dairy free!!!
Provided by The Nocturnal Baker
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper or use a Silpat liner for best results.
- In a medium bowl, stir peanut butter and sugar together until smooth.
- Beat in the eggs, one at a time.
- Stir in the baking soda, salt, and vanilla.
- Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
- Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.
- They will get chewier with time, if they last that long!
Nutrition Facts : Calories 117.2, Fat 7.5, SaturatedFat 1.6, Cholesterol 10.3, Sodium 80.7, Carbohydrate 10.2, Fiber 0.9, Sugar 8.7, Protein 4
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- In a microwave-safe dish, melt the butter. Add the peanut butter and the hot butter will soften the peanut butter. Add the eggs and vanilla. *If your melted butter mixture is too hot, you will need to temper the eggs so they don't cook in the hot butter. To do this, whisk your eggs in a dish. Add 1 tablespoon of the hot mixture and whisk constantly. Repeat 2-3 times. Pour into the rest of the wet ingredients and mix.
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