Another peanut butter recipe that doesn’t use wheat? Yes! Another one! I bet you didn’t know that even one no-wheat pb-cookie recipe existed, let alone two of them!
This recipe is easy — easy is important for busy bakers. It’s almost the same as the other PB recipe except this one adds vanilla flavoring, and baking soda which makes the cookie puffy.
Here are the photos from my kitchen. Click image for a close up. Recipe below.
Ready for the oven
Baked and cooling on bamboo mat
- 1 egg, slightly beaten
- 1 cup sugar
- 1 cup peanut butter (creamy or chunky)
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/8 cup chopped nuts
- 1/8 cup mini chocolate chips
- Pinch of cinnamon
Heat oven to 350° F.
Measure sugar in medium bowl. Add in peanut butter, egg, and baking soda. Stir using a spoon until all ingredients are mixed well.
Add in vanilla. Stir.
Chill dough in the refrigerator for about 10 minutes.
Roll dough into 1-inch balls. The heat from your hands should warm the dough if it’s too stiff and cold.
Place dough balls onto greased cookie sheet.
Bake for 16-17 minutes or until lightly browned and set.
Remove pan from oven but let cookies rest untouched on the cookie sheet for about 2 minutes. Then remove cookies to rack to cool.
Yield 24 cookies