Recipes & Cooking Recipes by Diet Gluten-Free These Easy Gluten-Free Peanut Butter Cookies Call for Just 3 Ingredients 4.2 (9) 5 Reviews The ingredients are likely in your pantry right now. By Jan Miller Jan Miller Jan Miller is the Executive Editor of Better Homes & Gardens magazine. She has over 25 years of experience helping readers answer the question, "What's for dinner?", has taught home bakers a thing or two, and has inspired home cooks to experiment in the kitchen. Learn about BHG's Editorial Process Updated on April 12, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Close Photo: Carson Downing Prep Time: 20 mins Bake Time: 8 mins Total Time: 28 mins Servings: 32 Yield: 32 cookies Jump to Nutrition Facts You don't have to have any specialty ingredients on hand to make a delicious gluten-free treat. These cookies taste just like their classic peanut butter cookie counterpart and they're made with three simple ingredients—peanut butter, eggs, and sugar. 8 Peanut Butter Cookie Recipes That Take Rich Flavor Seriously Gluten-Free Cookie Ingredients Though these ingredients are pretty straight forward, here's a few tips from the Test Kitchen to make sure your homemade cookies don't disappoint. Sugar: The recipe calls for granulated sugar but you can swap that out for brown sugar if you like. Brown sugar is made when sugarcane molasses is added to refined white sugar crystals. In this recipe sugar obviously adds sweetness but also makes the cookies crisp and brown as they bake. Peanut Butter: The good news about peanut butter is that the most popular brands of peanut butter sold on grocery store shelves is gluten free. Check the labels for certified gluten free language, but you should not have to shop for specialty peanut butter. If you prefer a natural peanut butter over the homogenized regular peanut butter, you can use it in this recipe, again, checking the label to ensure it is made in a gluten-free environment. Make sure to stir natural peanut butter to blend in the oil that has separated to the top before measuring it for this gluten free peanut butter cookie recipe. Eggs: The Test Kitchen tests recipes using large eggs which measure about 3 1/2 tablespoons per egg. If you need to substitute different size eggs, refer to this egg substitute guide for help. Since this recipe doesn't call for flour eggs are important for structure. Their protein helps to provide a framework that contributes to the texture of the cookies. 14 Gluten-Free Desserts That Are Seriously Delicious Ingredients 1 cup sugar 1 cup peanut butter 1 egg Directions Preheat oven to 375°F. Grease cookie sheets or line with parchment. In a bowl stir together 1 egg and 1 cup each peanut butter and sugar. Drop by rounded teaspoons onto prepared cookie sheets. (If desired, roll in sugar before dropping.) Flatten with a fork. Bake for 10 to 13 minutes or until set in centers. Cool on wire racks. 17 Gluten-Free Cookies That Taste as Good as the Originals Frequently Asked Questions How do I make consistently round cookies? Cookie scoops take the guesswork out of shaping any dropped cookie recipe—think chocolate chip cookies and snicker doodles. Using a cookie scoop to portion cookie dough ensures you use a consistent amount of dough in each cookie which helps create uniform shapes and allows for even baking. Cookie scoops come in various sizes. Use a #24 or #30 scoop for this recipe. If you don't have a scoop, use a tablespoon to portion dough then roll into a ball. It's easier to visualize consistent amounts of dough when shaped into a ball.Check out more convenient cookie baking tools to keep on hand. When making cookies, should I use baking sheets or cookie sheets? Baking sheets come in all colors, textures, and sizes. Our Test Kitchen finds the best baking sheets for cookies only have one raised side, are light to medium in color, non-insulated, and nonperforated. Look for heavy duty baking sheets so they don't warp in the oven. Rate It Print Nutrition Facts (per serving) 78 Calories 4g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 78 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 36mg 2% Total Carbohydrate 9g 3% Total Sugars 8g Protein 2g 4% Calcium 5mg 0% Iron 0.2mg 1% Potassium 47mg 1% Folate, total 7.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.