Gluten Free Peanut Butter Cookies

 Update: One of the ladies at the library is retiring next week and for her last day, Doodle wants me to bake something for her. I asked her if she wanted cookies, cake, what? And I got told that she loved these cookies! So I will be making these again. I figured I would re-post so anyone who didn't see it the first time can try them!

I made these for Doodle's last day working at the library this past week. She's taking a couple months off since she is starting behind the wheel and being an athletic trainer with the school. Some of the ladies are gluten free and Doodle wanted to make sure that they could eat the treat that I brought in. I found this recipe on Real Simple and it is really really easy to make! I have never made anything gluten free, so this was an experiment for me. Needless to say, there was almost a fight over the cookies! These were so good!


  1. Heat oven to 350° F.
  2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
  3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.


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