A healthy, gluten free version of perfect peanut butter cookies.

Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
2 mins
total:
20 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

122 calories; protein 3.5g; carbohydrates 12.4g; fat 7g; cholesterol 7.8mg; sodium 89.6mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2006
This recipe was great! My boyfriend was recently diagnosed with celiac sprue and I have been searching for recipes for tasty gluten-free baked goods. These cookies reminded me a lot of the ones my mom made when I was a kid. The only changes I made were to use butter instead of margarine and natural chunky-style peanut butter. Also I dipped a fork in a bit of soy flour before pressing the dough balls down (in the familiar peanut-butter cookie pattern) to keep it from sticking. Thanks for the great recipe! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/20/2006
I found these cookies dry like most gluten free recipes. Also they were slightly too sweet for my liking but that atleast is something that can be adjusted to individual taste during the preparation. I would be curious to see how they turn out with chocolate chips added to them?! Read More
(1)
33 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2006
This recipe was great! My boyfriend was recently diagnosed with celiac sprue and I have been searching for recipes for tasty gluten-free baked goods. These cookies reminded me a lot of the ones my mom made when I was a kid. The only changes I made were to use butter instead of margarine and natural chunky-style peanut butter. Also I dipped a fork in a bit of soy flour before pressing the dough balls down (in the familiar peanut-butter cookie pattern) to keep it from sticking. Thanks for the great recipe! Read More
(27)
Rating: 5 stars
03/06/2006
This is the best GF cookie I have had yet. The only problem is the rest of my familly eat them instead of the flour versions and I have to constantly bake more. THANKS for this great recipe! Read More
(21)
Rating: 5 stars
10/20/2011
Absolutely delightful! I followed the recipe except I substituted King Arthur flour gluten free multi purpose flour instead of all the flours listed and they turned out great! Read More
(19)
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Rating: 5 stars
08/03/2007
These were awesome! I've made them with teff flour in place of the potato flour and I've also made them with almond butter too! Just delicious! Read More
(12)
Rating: 4 stars
01/29/2010
I used vegetable oil in place of butter flaxseed and water in place of the egg and stevia extract in place of he sugars. Also I used all peanut butter instead of part cashew butter. They were great although they didn't stick together that well. Read More
(8)
Rating: 5 stars
06/15/2009
I made these for a friend who cannot tolerate gluten but I'll keep making them for everyone. They are so easy and very tasty! I substituted milk chocolate chips for the semisweet chips pressing the large milk chocolate chips on the top and center of the cookies to prevent them from melting off the cookies after finding that those I mixed into the batter sometimes separated from the cookie while baking. How nice to find a recipe that didn't force me to buy expensive hard-to-find ingredients! Read More
(4)
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Rating: 5 stars
09/11/2011
Great! Didn't have soy flour so substituted brown rice. Worked out fine. Read More
(4)
Rating: 5 stars
12/07/2008
It is so hard to find gluten free alternatives that are not soo costly. This recipe is great! Tastes almost like the real thing. Thank you for sharing! Read More
(3)
Rating: 5 stars
06/10/2013
This is a great GF cookie recipe. I love that they dont spread out thin like other GF cookies. I can even press them with a fork and they dont get too thin. I used regular butter instead of margarine (i can't have soybean oil which is in alot of margarine) and I substituted 1 1/2 cups Trader Joe's GF baking mix (because I can't have soy flour). Everyone loves them. Also great with chocolate chunks from Enjoy Life mixed in! Read More
(3)
Rating: 3 stars
08/20/2006
I found these cookies dry like most gluten free recipes. Also they were slightly too sweet for my liking but that atleast is something that can be adjusted to individual taste during the preparation. I would be curious to see how they turn out with chocolate chips added to them?! Read More
(1)
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