It was a busy, yet fun weekend for our little family! The hubby and I went out on a double date to see The Blue Man Group, the show was amazing but unfortunately I was the only one who saw it because my husband forgot his glasses and couldn’t see anything on the stage… what a bummer. But regardless, it’s always great to get out and be just the two of us. We also had some great family time this weekend too. We took Baby E to her first pumpkin patch and had a blast. I’ll post some photos of our little family outing later :)
Ok, now onto one of my favorite topics…dessert. Whether you are expecting house guests in an hour or you simply hate making anything with more than 5 ingredients, this is the recipe for you! These easy gluten free peanut butter cookies are so so easy and quite tasty.
What you need:
– 2 cups of sugar
– 2 cups of peanut butter (creamier peanut butter generally works better with the recipe, I’ve tried making it with thicker ones like Adam’s and they don’t turn out as well)
– 3 tsp. of Ener-G Egg Replacer + 1/4 cup water (or 2 eggs)
-1 tsp. gluten-free vanilla
– 1 tsp. Xanthan gum (optional)
Directions:
– Preheat the oven to 350 degrees
-Pour all the ingredients above into a bowl and mix until dissolved (the dough will be on the thicker side)
– Roll pieces of the dough into 2″ balls and places on an ungreased cookie sheet
– For a little decorative touch, flatten each cookie and top it off with some extra sugar sprinkles (I used the bottom of a drinking glass to flatten mine)
– Bake for 8 min
– Let cool and serve. Makes about 2 dozen cookies.
Easy peasy, right? The only problem is that the recipe is so easy that you will find yourself making them every time you need a quick sugar fix :)
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About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
suzyhomemaker says
October 17, 2011 at 12:11 pmThese look good and with only 5 ingredients really easy.
Kindra says
October 17, 2011 at 12:21 pmWe’re gluten free at our house. I’m going to try these. Look so yummy!
mad madam mel says
October 19, 2011 at 8:59 amoooh they sound yummy, another fab wheat free recipe for me to try :)
Lindsay says
October 19, 2011 at 4:57 pmThese look SO good! And how nice that they are gluten-free! Thanks for sharing!
Peggy Banks says
October 19, 2011 at 9:00 pmLove it! Please post this, and anything else you may have,in my link party at
http://diycraftstomake.blogspot.com/
Thanks,
Peggy
Simply Good: Cooking with Rebecca says
October 20, 2011 at 8:24 amThese look so easy to make and gluten free! I’ll be pinning these for latter.
Brianna says
October 20, 2011 at 6:54 pmThis recipe sounds perfect!
And I think I just found a NEW addiction…YOUR BLOG!
–bB
Taryn says
October 20, 2011 at 10:02 pmYou are too sweet! Your comment just made my day. Thanks for stopping by!
EJ says
October 21, 2011 at 6:54 pmFound your recipe via The Frugal Girls. Oddly enough, I was thinking of sharing almost the exact same recipe, which I’ve made for gluten sensitive friends in the past (thought I wasn’t aware of gluten in vanilla, oops!). Your recipe is almost identical to the one a friend told me, just doubled and the addition of the Xanthan gum. What does it do?
Taryn says
October 21, 2011 at 9:04 pmHi! Thanks for stopping by. I’ve seen a lot of variations of this recipe, but this is the one that works best for me. Xanthan gum is used as a thickener to replace the gluten. I think it helps with consistency in gluten-free baked goods. I use it in everything I make but It’s not necessarily required in all recipes.
EJ says
October 21, 2011 at 10:41 pmThanks for the info. I always make a ton of cookies for friends at the holidays. One is diabetic, so every year I make more and more sugar free varieties, so he isn’t left out. My best friend’s twin is gluten sensitive and he loved these. They’re simple and quick, yet delicious! I especially like them with crunchy peanut butter.
Katelyn says
October 21, 2011 at 7:50 pmyumm love peanut butter cookies! Thanks for sharing!
Kailyn W says
October 24, 2011 at 10:43 amI’ve been making these for years (My sister is GF & my M.I.L.) I’ve only ever used THREE ingredients… it’s the 1 cup sugar, 1 cup peanut butter & one egg–Per dozen cookies. We’ve used smooth & crunchy PB and both are good, though the crunchy makes the cookies more crumbly. Also you can add in a 1/2 cup of chocolate (or other flavored) chips!
Taryn says
October 25, 2011 at 1:39 pmChococlate chips sound great! Thanks for the tip :)
Leanne says
October 24, 2011 at 1:20 pmalso you can add 1/4 cup of quality cocoa for a delicious alternative.
Taryn says
October 24, 2011 at 10:07 pmI tried this recipe with the cocoa tonight and the cookies were jealous!!! The perfect blend of chocolate and peanut butter. Thanks for the great tip!
Lindy says
October 24, 2011 at 1:51 pmI can’t wait to make these for me and my son. We love any good cookie recipe, I love to send them to school for his lunch.
Jennifer says
October 24, 2011 at 11:21 pmYummy!! I love anything with peanut butter!
Thanks for sharing at Show & Share!!
Chris says
November 12, 2011 at 8:14 pmHi Taryn, thanks for sharing the recipe for the peanut butter cookes. They look scrumptious. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
KB and Whitesnake says
November 27, 2011 at 3:10 pmLooks delish!
We’d love you to share your recipes with us at
Simply Delish Saturday
Tori says
March 11, 2012 at 10:14 amMade these the other day and they were so addicting I had to give most of them away so I wouldn’t keep eating so many of them!!
Trisha says
November 21, 2012 at 12:42 pmJust made these and my daughter loves them, thank you!