Gluten Free Peanut Butter Cookies: 15 Minutes Start to Finish!




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This is honestly one of the best and easiest cookie recipes around. You'll find variations on the theme on Instructables, but we just made them for some quick and easy summer cookies, and we think they're wonderful enough to share our version!

Just four ingredients (6 if you want to count the chocolate chip on each), 5 minutes to mix and 10 minutes to bake!

Step 1: Ingredients

1 cup of peanut butter - go the natural route if you want less sugar - this is a sweet cookie! You can also use almond or some other nut butter.

1 cup of sugar

1 egg

1 teaspoon vanilla

chocolate chips

Step 2: Mix Sugar and Peanut Butter

Preheat the oven to 350 degrees.

Mix together 1 cup of sugar and 1 cup of peanut butter.

Step 3: Add Egg

What it says - add an egg and mix thoroughly.

Step 4: Add Vanilla

Dump in one teaspoon of vanilla extract.

Step 5: Bake!

Put one rounded teaspoon of your peanut butter cookie dough on a cookie sheet, and press in one chocolate chip in each. Or go hog wild and cover your cookie with chocolate chips. We like the one though.

You can also get decorative and press the tines of a fork into each dough ball and make a little crosshatch.

Then bake 10 minutes at 350 degrees.

Step 6: Cool and Enjoy!

Let your cookies cool on the cookie sheet for a few minutes, then transfer by spatula onto a wire rack and cool for about 10 minutes or until you can't stand it anymore and have to have one. During the holidays you can also dust with some confectioners sugar, so it looks. Tossed in an airtight container, it freezes well and also makes a great camping cookie.

Serve with a glass a milk, almond, soy or regular and enjoy!



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7 Discussions


3 years ago on Introduction

I made this 2 days ago and this is the best cookie ever! However, I tweaked it a bit. I cut the sugar to 1/2 cup then i added 1/2 cup real maple syrup. This made a wet batter instead of a dough so i added peanut butter flower which made for a perfect dough, I also added 1cup vegan chocolate chips. I put it in my cast iron skillet and cooked it on the grill along side of our steaks. It was so perfect i am making it again

As an after thought i think i might experiment with the wet peanutbutter cookie batter. Maybe try it for pancakes or waffles or even some type of cake.

1 reply

Wow! What a mod! Awesome! Love to see some photos. Did you try the batter as pancake or waffle batter? Thanks for sharing!


3 years ago on Introduction

I have a couple of questions. Is there a reason you lined your cookie sheet with foil other than easy clean up? About how many cookies does this make? Have you tried it with Splenda or some other no calorie sugar?

They look great. I am going to have my son make them.

1 reply

Reply 3 years ago on Introduction

Simple reason for the foil and totally unrelated to the recipe - it didn't effect the results one way or the other that I could tell. I was using a little patio oven and my regular cookie sheet didn't fit. So I used a little shallow roasting pan that had ridges on it instead of a smooth surface, so I lined the pan with foil to resolve that issue. I could have used parchment paper too - come to think of it, I don't know why I didn't, since I usually bake with parchment. Foil was probably closest at hand at the time.

I imagine Splenda or Stevia would work fine. We get about two dozen cookies out of the recipe. Enjoy!


3 years ago on Introduction

My daughter makes these and calls them "Doubting Thomases" because even though she has made them many times, she still doesn't believe it works.


3 years ago

I am afraid to try them. The sugar and peanut butter would melt. What holds them together? They look like they puffed up. How would they puff up?

1 reply

Reply 3 years ago

The egg - it's a natural leavener and thickener, and acts as the rising agent in this case.

Some nice baking science here: