3 Ingredient Gluten Free Peanut Butter Cookies. They couldn’t be easier to make and are scrumptious with the addition of a little chocolate ganache to sandwich them together.
This recipe came as a bit of a surprise to me and honestly I was quite skeptical about it. Wilma from South Africa sent it to me over at Rock Recipes Facebook Page and with only 3 ingredients and no flour.
I had a hard time imagining anything resembling a cookie would come from the recipe.
Now, my favourite version from childhood will always be Aunt Aggie’s Peanut Butter Cookies. But with so many people having to or choosing to go gluten free in their diets I decided to give it a try.
The cookies turned out denser and richer than a regular cookie but still quite delicious. I found that by adjusting the baking time you could make them softer or crisper.
I varied the baking time from 8-12 minutes and they were good both ways so just bake a couple as a first batch if you want to experiment with making them the way you prefer.
Wilma also asked how I would improve this recipe. Well, when it comes to peanut butter, the mind naturally thinks of chocolate.
So, a little soft chocolate ganache used to sandwich them together makes for a very enjoyable cookie indeed.
You might also like our Chocolate Truffle Cream Cake with a Gluten Free Option
Originally published June 2013. Updated May 2020.
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3 Ingredient Gluten Free Peanut Butter Cookies
3 Ingredient Gluten Free Peanut Butter Cookies - They couldn't be easier to make and are scrumptious with the addition of a little chocolate ganache to sandwich them together.
Ingredients
For the cookies
- 1 cup peanut butter
- 1 cup sugar
- One large egg
For the Chocolate Ganache
- 1/4 cup whipping cream
- 1 cup dark chocolate chips, (gluten free)
Instructions
For the cookies
- Preheat oven to 350 degrees F.
- Beat all three ingredients together, then roll into about 1½ inch balls.
- Place on a parchment paper lined baking sheet about 2 inches apart. Press the dough balls down with a fork and bake for about 8-10 minutes. (See notes above.)
- Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Sandwich together with chocolate ganache if desired.
For the Chocolate Ganache
- Melt together in a double boiler (I just use a glass bowl over simmering water)
- Match up the cookies that are closest in size and then sandwich them together with a rounded teaspoon of the chocolate ganache.
Notes
I found that by adjusting the baking time you could make them softer or crisper. I varied the baking time from 8-12 minutes and they were good both ways so just bake a couple as a first batch if you want to experiment with making them the way you prefer.
Nutrition Information
Yield
12Serving Size
1 cookie sandwichAmount Per Serving Calories 290Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 22mgSodium 113mgCarbohydrates 31gFiber 2gSugar 25gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Danielle
Friday 9th of November 2018
For the ganache do you just use semi sweet chocolate chips and whipping cream? and what are your ratios? Thanks
Barry C. Parsons
Thursday 20th of December 2018
I prefer dark chocolate. 4:1 ratio.
Christine
Thursday 8th of November 2018
For the ranch it says melt together.... Melt together what and how much?!!??
Sue Murray
Saturday 6th of December 2014
i was so surprised to see these posted here as I literally just finished making 40 of them. They are cooling right now. They are delicious! I spoon them out plain for my son then add chocolate chips to the rest. This batch I placed a chocolate Peanut butter cup in the centre as soon as they came out of the oven!
Barry C. Parsons
Monday 29th of December 2014
Oh! I like the peanut butter cup idea!
Anonymous
Thursday 6th of June 2013
This is a great recipe! I first made them from the recipe on the label of the Kraft Peanut Butter jar...for a vegan coworker who is also allergic to all nuts except for peanuts and cashews. My Celiac friend also loves them...they're a multi-alergenic crowd pleaser!
yung@foodyoo.com
Thursday 6th of June 2013
Wow…this is simple and quick. I love it. But guess peanut butter already have sugar in it, just thinking will it be too sweet with 1 cup of sugar. Anyway, I just bought a bottle of peanut butter yesterday, just the right timing. :)