a foray into gluten-free

December 3, 2009 § 9 Comments

Oh flour, how I love thee, let me count the ways! 1: cake. 2: cookies. 3: warm bread. And so on, I think you get the idea.

But in fact, flour is very unkind to a small segment of the population. Specifically, it creates much unpleasantness for those people with Celiac disease, which comes with pretty tricky food restrictions. The gluten-free diet rules out anything with flour, as well as several other foods (beer! ack!), but it would be unacceptably tragic not to be able to eat baked goods. And so, after a few discussions with a friend who has Celiac, I set my sights on baking something delicious and gluten-free. Then it took me at least a month to get around to it.

The main obstacle was that every recipe seemed to require four different flours which I didn’t yet own, and were pretty expensive. In the end, I went in completely the opposite direction: flourless! Highly delicious and definitely no gluten. My nearly flourless chocolate cake would have been easy to adapt, but I wanted something portable that I could take to share with others. The answer, then, was flourless peanut butter cookies: I didn’t know they existed, but I’m so glad I do now.

I can’t pretend that these are exactly the same as regular peanut butter cookies: the lack of flour makes them a bit prone to falling apart, and the texture is different. But they’re still soft and peanut buttery and full of flavour – my friend said this was the best peanut butter cookie she’d had since her diagnosis. So I pronounce my first attempt at gluten-free a success, and might even go buy some fancy flours soon. Those who know me won’t be surprised that I didn’t take much convincing.

Peanut butter cookies: from Joy the baker

  • 1 cup peanut butter (if you use a natural brand, you should probably add salt)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda

Preheat oven to 350.

With hand mixer, beat peanut butter with sugars until well combined, about 2 minutes. Add egg and baking soda and beat for another 2 minutes. Roll dough into walnut-sized balls (it’ll be crumbly, just squeeze it lots), place on baking sheet and press down with fork. Bake until lightly browned, about 10 minutes.


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§ 9 Responses to a foray into gluten-free

  • Darlene says:

    These are the only pb cookies I make, and I’m not on a gluten free diet. They are fantastic as thumbprints with jelly or jam in the center. When I’m in the mood for something a little different I drizzle a simple chocolate ganache over the top, just like a peanut butter cup!

  • Lizzie says:

    I’ve made these cookies many MANY times but add a little bit of vanilla and chill the dough before forming the cookies which I roll in some white sugar before squooshing with a fork. Also, cool them completely on the baking sheet then transfer to a rack — they won’t fall apart as easily!

  • Laura says:

    Darlene – sounds great, I always love chocolate with peanut butter.

    Lizzie – thanks for the tip! I tend to be too impatient but will try to let them cool more next time.

  • kathleen says:

    these were amazing! thank you so much for baking them 🙂 i looked at the Pure Pumpkin Cheesecake – could easily be adapted by using gf ginger snaps instead of “normal” ones… thanks for baking & sharing.

  • ciara says:

    hey there!
    these are awesome cookies!
    mine don’t look quite like yours, but they are absolutely delicious anyways!
    i’ll probably have to make them again in one day because my cousins will eat them.
    I think i have eaten like 4! haha..

    thanks again!

  • […] June 2, 2010 by hellonippon gluten free peanut butter cookies (~22 cookies) (adapted from one cake two cake) 1 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon baking […]

  • These are great and perfect for a diet I will be ending and maintaing in a starchless phase.

  • alice says:

    i wonder if you can use nutella instead of peanut butter. Think i’m gonna try it rolled in some nuts….

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