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 and 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.
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You might also like our Chocolate Truffle Cream Cake with a Gluten Free Option
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1/4 cup whipping cream
- 1 cup dark chocolate chips (gluten free)
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.
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.
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.
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