Friday, February 11, 2011

Gluten-Free Peanut Butter Cookies

Click Here for Photo and Recipe

1 egg
1 cup sugar
1 cup peanut butter

TOOLS: (click here for Demarle at Home Catalog link)
Large Silpat® (SP485365)
Large Perforated Baking Sheet (MA500380)
Mixing Bowl (TA000120)
Magnetic Measuring Trio (GRP00001)
Whisk (TA000112)

Preheat oven to 350 degrees F and place oven rack in center position. Place
Silpat® on Perforated Baking Sheet and set aside. In Mixing Bowl whisk
egg, add sugar and whisk again. Add peanut butter and mix well. Spoon
dough by tablespoon onto Silpat® about 2 inches apart. Bake for 12 to 15
minutes or until lightly browned and cooked through. Let the cookies cool on
the Silpat® for 5 to 10 minutes before removing.


  1. When we make these, we add one teaspoon of baking powder. Sometimes we use almond butter or tahini(sesame seed butter) instead of peanut butter. And we always use creamy peanut butter...the chunky kind just doesn't seem to work as well.

    Roll the cookie dough in balls and roll in white sugar before baking, (to give them a lovely crunchy crust) place on the pan, then squash with a fork .

    They are the easiest cookies EVER to enjoy making them too. And you can eat the dough before it's baked too. ;-)

    cheers from Ruth

  2. Thank you so much for your tips, Ruth! Just curious, have you ever used almond butter? Peanuts are forbidden in our home (my son is allergic) . . .

  3. Yes, frequently. It's good and if you shop at Costco, it can be quite reasonably priced. You can also use soya butter which uses toasted soyabeans (just make it yourself) and tastes oddly peanut butter-ish.



Receive Recipes & Specials via Email

join our mailing list
* indicates required


Seasonal Foods