A Recipe for Exceptional
Peanut Butter Cookies

Peanut butter cookies without flour and fat?

I was at first skeptical. It was too good to be possible.

Well, a recipe in Basic Baking by Lora Brody has convinced me otherwise. However, I drastically reduced the amount of brown sugar from 1 cup to ½ cup. If you prefer a sweeter taste, do use a whole cup.

A common problem with these gluten free peanut butter cookies is being too salty. This recipe smartly relies on peanut butter to solve this problem, and does not ask for salt as an ingredient. Using the chunky variety yields even better taste and texture.

ingredients for low fat, gluten free peanut butter cookies

Peanut butter 1 cup
Light brown sugar, firmly packed ½ cup
Egg 1 extra large
Baking soda
Semisweet chocolate chips ¾ cup

    mixture of peanut butter and brown sugar
  • Preheat oven to 350 degrees Fahrenheit, and line baking sheets with parchment paper or aluminum foil. If using aluminum, lightly coat it with butter or vegetable shortening.

  • Beat peanut butter and light brown sugar on medium speed for 1 minute or until well blended.

    recipe calls for sprinkle baking soda
  • Combine egg and sprinkle baking soda on top.

  • Beat again on medium speed for another minute until all ingredients are well combined.

    dough for peanut butter cookies
  • Fold in semisweet chocolate chips.
  • Roll dough into approximately 1-inch balls or drop it by teaspoonfuls onto prepared baking sheets, spacing about 1½ inches apart.

  • ready for baking
    Form the trademark crisscross with the tines of a fork. Press slightly if you prefer thicker cookies.

  • Bake one sheet at a time and refrigerate the other.

    cooling peanut butter cookies

  • Remove cookies when edges are lightly browned, about 10 to 12 minutes. They will be soft to touch.

  • Carefully transfer cookies to wire racks to cool completely before serving.

    Fat free, gluten free peanut butter cookies
  • This recipe makes about 30 delicious low fat, gluten free peanut butter cookies.

  • Store them in airtight containers at room temperature for about 1 week.

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