Description
These gluten-free peanut butter cookies are a simple, tasty, and healthy treat. Made with just a few ingredients, they’re easy to bake and perfect for anyone following a gluten-free, low-carb, or keto diet.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Dry Ingredients: In a medium bowl, mix together 1 cup gluten-free flour, 1 teaspoon baking soda, and a pinch of salt. Set aside.
- Prepare the Wet Ingredients: In a separate bowl, combine 1 cup peanut butter, 1/2 cup sugar (or sugar substitute), and 1 large egg. Stir until smooth and well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir until fully combined into a thick dough.
- Shape the Dough: Scoop out spoonfuls of dough and roll them into balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten the Dough: Use a fork to press down on each dough ball, making a criss-cross pattern.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are golden brown. The centers should look soft but will firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to 3 months.
- Customization: Feel free to add chocolate chips, raisins, or crushed nuts for extra flavor.
- Sweetener: You can substitute regular sugar with a low-carb sweetener like monk fruit or stevia to make them keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
Nutrition
- Calories: 120kcal
- Sugar: 4g
- Fat: 8g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g