Calling all peanut butter lovers. Get your face out of that peanut butter jar and make these insanely delicious gluten free salted peanut butter cookies instead. If you love a sweet salty combo you will go NUTS over these crispy chewy cookies. Honestly, your love affair with peanut butter will reach sticky new heights.
When developing this recipe I tried all the whiz bang 3 ingredient peanut butter cookie recipes you see all over the Internet. Great in theory but let’s be honest, they don’t taste very nice. I’m all about great taste and texture and these cookies are the real deal and super simple to prepare. Your greatest challenge will be refraining from the peanut butter jar!
For a little extra indulgence you can dip your cookies in melted chocolate and sprinkle with sea salt flakes because sea salt just makes everything look prettier. Once these bad boys are covered in chocolate they taste just like a crunchy Snickers…..which really satisfies!
- 100g unsalted butter, room temperature
- ½ cup good quality peanut butter
- 1 cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups plain gluten free flour
- 1 tsp sea salt flakes
- ½ tsp bicarbonate of soda
- ¼ tsp baking powder
- 1 cup salted peanuts
- Optional 100g melted milk chocolate to dip
- Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter, peanut butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl, add egg and vanilla and beat for a further minute.
- Add all sifted dry ingredients and beat until just combined.
- Add peanuts and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
- Bake for 12-15 minutes until golden. Cool on tray.
- Once cool dip in melted chocolate as an optional finish.
- Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
- Mix butter, peanut butter and sugar in Thermomix 30 sec/speed 5. Scrape the sides of the bowl, add egg and vanilla and mix 5 sec/speed 5.
- Add all sifted dry ingredients and mix 5 sec/speed 5.
- Add chopped peanuts and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
- Bake for 12-15 minutes until golden. Cool on tray.
- Once cool dip in melted chocolate as an optional finish.
This is my very favorite gluten-free cookie recipe! Even gluten-full eaters have raved about them. They have that perfect sweet-salty balance, with a glorious caramel-y note. Thank you for what is now a regular in my baking rotation!
Glad you enjoyed Kate.
This recipe is simply the best – light and crunchy and exactly how a biscuit should be. Downside…they are quite addictive! With that in mind (and a diabetic husband) I’m wondering how this recipe would work with substituting half the sugar for Natvia.
Have you trialled any sweet baking with Natvia or similar sweetener?
Thanks for your lovely feedback Sandra. I have not made them with the sugar substitutes you are mentioning but they should still turn out. I would start by substituting half as you are recommending and go from there. Enjoy!!
i love this recipe. the texture of the batter looks so perfectly creamy. and my peanut butter loving son with celiac can eat them since they are flourless. Yay!
Maria I’m so glad your son loves my Salted Peanut Butter Cookie recipe. Who doesn’t love a good smack of peanut butter? Xxx