Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. ?

Gather the ingredients.

You will need:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-Free Peanut Blossoms

Mrs. Kauffman (Gluten-free Cookshack)

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Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 10

Ingredients

  

1x2x3x

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp. baking soda

Instructions

 

• These amounts can easily be doubled for a bigger batch.
• Mix the soda into the sugar a little. White or brown sugar will work.
• Then dump all ingredients into a bowl and stir thoroughly.
• Spoon on to a cookie sheet. Press with fork, if desired.
• Bake at 350* for approx. 10-12 minutes or until they look just barely done.
• Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Tried this recipe?Let us know how it was!