Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Chunky Peanut Butter Cookies

Dessert, Gluten Free, Vegetarian3 Responses »

It’s September 25th, and I still haven’t gotten into the whole school routine, yet.

Still searching for that rhythm that comes from repetition.

Every morning seems like a mad dash to the finish line, with all the fall sports to pack up for, homework to be accounted for, and then there’s the lunch.

I try to come up with a healthy, tasty , lunch box worthy concoction each week.

This week was one of my old time favorites, that somehow fell out of rotation here.

Gluten Free Chunky Peanut Butter Cookies.

Perfect because they only contain 5 ingredients, and those which I usually have in the house. Certainly a bonus.

You can make them with smooth or chunky peanut butter, freshly ground or store bought, your choice.

Warm from the oven in less then 30 minutes.  What more could you really ask for in a cookie?

After all that morning mayhem, it was a welcome relief to settle in at my computer with a hot almond milk latte and a few of those yummy cookies.

What a great way to set the pace for the rest of the day.

Maybe, I have been thinking about this morning routine thing all wrong.

Gluten Free Peanut Butter Cookies

Gluten Free Chunky Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: Dessert, Gluten Free, Vegetarian

Servings: approx.18 cookies

Gluten Free Chunky Peanut Butter Cookies


  • 1 cup peanut butter, I used a organic smooth variety
  • 1 cup granulated sugar, plus extra for rolling
  • 1 tsp baking soda
  • 1 egg
  • pinch of salt
  • 1/2 cup unsalted peanuts, optional


Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla, salt and egg until well combined.

Fold in whole peanuts if using

Spoon 1 tablespoon of the mixture into your hands and roll into a ball (will be a bit sticky)

Roll around in dish of sugar then place about 1 inch apart onto ungreased baking sheets.

Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.

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