Peanut Butter Cookies | Crunchy PB Cookies | Gluten Free Peanut Butter Cookies | Easy PB Cookies
I love peanut butter! Everyone loves peanut butter! Well any normal and sane person, let’s be honest. I have met a few people in my baking company days that didn’t like peanut butter, yet aside from those allergic, most people f’ing love it!
I haven’t had classic peanut butter in like 18 years since I lived in Southern California. By classic peanut butter, I mean Jiffy, Skippy, etc. The ones full of extra bull-shit and inflammatory oils, as well as added sugars. As someone who truly loooooves PB, and everything PB or peanut related, I simply have never been able to go back to that nastiness once I had natural peanut butter. Natural peanut butter, is straight up a buttered or ground version of peanuts. Period! I often like the ones with sea salt in the mix, yet that’s my own personal pref. Don’t get me wrong, some are better than others depending on if the peanuts are roasted or not, yet still. SO MUCH BETTER. To me, once you get used to the rich peanut butter taste of natural PB, you simply CANNOT go back to that junk! It barely tastes like peanuts, for God’s sake! It’s just one other product that they add crap to to make the quantities larger, get costs down, and make us fat and unhealthy AF here in America. And when it comes to baking, don’t even get me started on the amazing difference using real PB has. My favorite brands are the organic one found at Costco (formerly Kirkland brand, now Naturally More) and then Trader Joe’s!
That being said, somewhere around 2006 I came up with this recipe as I was searching for a simple ingredient recipe that was gluten free. I wasn’t gluten free, yet sometimes it’s just not necessary. And for those that are intolerant or allergic to gluten, I’m glad to make them happy! This recipe is not paleo nor vegan, yet it’s gluten free and delish!
It’s a one bowl type of situation, and you can even add some regular-sized or mini Reece’s Pieces in at the end! Makes them fun to look at and while I generally prefer to stay away from the food coloring and BS that is conventional candy, sometimes you just gotta be healthy-ish and say “let me live” to the haters! HA!
Enjoy, my gluten free and regular peanut butter loving friends!
Gluten Free Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350º (F). Line a baking sheet with parchment paper.
- Crack the egg into a medium-sized bowl and whisk it up a bit. Add the vanilla.1 Egg, 1 Tsp Vanilla
- Add in the natural peanut butter and cane sugar. Give it a mix.1 Cup Natural Peanut Butter, 1 Cup Raw Cane Sugar *Organic please!
- Pour in the oats. Mix well.1/3 Cup Quick Oats
- Add in 1/3 – 1/2 cup of any mix-ins you'd like – Reece's Pieces, choc chips, peanuts, etc.1/2 Cup Reece's Pieces or Chopped Peanuts
- Use a cookie scoop to lay them out on your baking sheet lined with parchment paper. The cookies will not spread much while baking, so you can leave them in cute little domes, or flatten them out like classic PB cookies with criss-cross fork marks!
- Place into the oven and bake for approximately 11-13 minutes. The domes will take longer to cook than the flattened classic cookie shape. You want the cookies to get LIGHTLY browned on the edges.
- Remove from the oven and place on a rack to cool down. DO NOT move them as they need to set and harden.
- Once cooled – pop one of those bad boys in your mouth and enjoy the PB goodness!