Gluten Free Peanut Butter Cookies

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Published June 05, 2025

B

A big thank you goes out to Catherine Westbrook for this recipe that I copied from one of her favourite cookbooks, Yum & Yummer by Ottawa’s Greta Podleski.

 
There are three reasons I love this recipe so much:
 
1. I always have all of the ingredients readily available! 
2. It is so easy! It only takes a few minutes to mix up with a wooden spoon in 1 bowl and a few minutes to cook!
3. It is absolutely delicious!
 
Have company coming last minute? Need a last minute hostess gift? These solve that problem! Enjoy!

Ingredients

  • 1 cup crunchy natural peanut butter
  • 3/4 cup packed brown sugar
  • 1 tbsp ground flaxseed or ground chia seeds
  • 1 large egg, lightly beaten
  • 1 tsp baking powder
  • 1 tsp vanilla
  •  1/4 tsp salt

Method

  1. In a deep mixing bowl, combine all ingredients and stir thoroughly using a wooden spoon. Mixture will seem wet at first and then get very stiff – which is good!
  2. Using your hands, roll dough into 1 and 1/4 inch balls. You can wet your hands to help them from sticking. 
  3. Place balls on ungreased cookie sheet, 2 inches apart. Press down lightly using the tines of a fork. 
  4. Bake for 10-12 minutes in a 350 degree oven. 
  5. If cookies seem underbaked, that is OKAY!
  6. Remove pan from oven and place on wire rack to cool for 10 minutes – do not try to remove cookies right away. 
  7. Once partially cooled, transfer cookies to wire rack to cool completely. 

Makes 18 cookies

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