When I saw these cookies featured on Cup of Jo, my first thought was, “I have to make those gluten-free!”
Then I clicked on the link, scrolled down the page, salivated at the scrumptious-looking pictures, and started reading over the recipe.
It took me a minute to figure it out (somehow I missed the “gluten-free” right after the title), but these cookies are flourless! (read: naturally gluten-free). Thank you Averie for making my life so easy.
I think this is a great recipe for people who do not usually bake gluten-free or who are new to it, or someone who wants a quick gluten-free dessert with ingredients they already have in their kitchen. And people who like peanut butter.
Averie, from Averie Cooks, who developed the recipe, is a serious peanut butter lover. Just scroll through the selection of peanut-buttery desserts on her blog (seriously: do); it’s rumored she has a rotating number of roughly twenty jars of all different kinds of peanut butter in her pantry at all times. And though she has a wonderful tutorial on making your own homemade peanut butter, Averie suggests using store-bought for this recipe (her favorite is Peter Pan Honey Roasted).
My favorite commercial peanut butter, and the one I used for this go-round, is Skippy Natural Creamy. It only has a few ingredients and no hydrogenated oils. And it’s incredibly tasty (like eat out of the jar with a spoon tasty).
If the dough is not coming together, Averie says to add more peanut butter one tablespoon at a time. Since I live in a drier climate, I had to follow this step, and the cookies came out perfectly.
Recipe here. Enjoy these with a tall glass of milk.