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Last week I had a hankering for a really great peanut butter cookie. I wanted my cookie to be crunchy on the outside and chewy on the inside. I haven’t made peanut butter cookies since going gluten free 2 years ago. I wish I could say it is because of my amazing willpower, but that would be a pretty big lie. Truth is I haven’t found a recipe that I thought be good enough.
Then I came across this pin for Gluten Free Peanut Butter M&M Cookies from Lee at Fit Foodie Finds, I could tell from her photographs that her cookies had the texture I was looking for. The bigger question is how would they taste? My kitchen smelled so good while they were baking. I had a hard time waiting for them to cool before I took my first bite……peanut butter cookie HEAVEN!
The real test happened when my husband came home from work and grabbed a cookie and took a big bite. Usually he can tell right away if something is gluten free, he finished the first the first cookie and went for another one. That’s when I told him that they were gluten free, he was surprised that they tasted like regular cookies!
I love it when I can find a recipe that is so good you can’t tell it’s gluten free. The only thing that makes peanut butter cookies taste better is a little chocolate! Getting a bite of cookie with an M&M in it makes these cookies perfect. Yup, that means that……….
This Pin Rocks!
- 1 cup peanut butter
- ⅔ cup organic cane sugar
- 1 egg, large
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 1 to ½ cups M&M candy pieces
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, mix together 1 cup of peanut butter with 1 egg. In another medium size bowl, mix together sugar, coconut flour, and baking powder.
- With a wooden spoon, mix the wet and dry ingredients by slowly adding dry ingredients to wet. Add M&M candy pieces and mix with wooden spoon.
- Roll about 1-2 tablespoons of dough between your palms and place on cookie sheet.
- Then, take a fork, and press into dough. (The cookies don't really expand that much)
- Bake cookies at 350 for 9-11 minutes.
- Let your cookies cool for at least 10 minutes before serving. They need time to firm up!
We’re sharing this recipe at: Chef in Training, Hun…What’s For Dinner?, Inside BruCrew Life, A Bowl Full of Lemons, The Lady Behind the Curtain, Living Well Spending Less, The Pin Junkie, Lamberts Lately, Whipperberry, The Country Cook, Tatertots & Jello, Vegetarian Mama
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YUM! I’m pinning these!
Kristina, you are a sweetheart….thanks so much! See you in a couple of days! Deb
Great post! Thanks for joining us and sharing the gluten free recipe on Simply BeBetsy. Sharon and Denise
We have made peanut butter cookies forever with 1 cup peanut butter, 1 egg, and 1 cup of sugar. You can add a little bit of flour if you need too, but without it is just a wonderful cookie too. And if you add 1 regular sugar half confectioners sugar it is more of a sugar cookie texture.
Mmm! Sounds simple and terrific.
oops half cup of regular sugar and half cup confectioners sugar
This looks like such a delicious recipe – can’t wait to try it:)
Thanks, Ginnie! You are going to love it.
Where are the M&Ms? Not in ingredients or instructions…
Hi Terri,
Can’t believe I forgot to list the M&M’s in the ingredients! Thanks for bringing that to my attention, I’ve corrected the recipe for you. Have a great day! Tracy – (the middle sister)
Were yours super crumbly?? I used natural peanut butter and the batter just falls apart. Any recommendations?
Tara,
Yes my cookies were crumbly, I also used natural peanut butter. Try adding a little more peanut butter 1/8 to 1/4 cup and see if that makes a difference. These taste amazing crumbled over ice cream! Let me if how they turn out! Thanks for following us and commenting. Tracy – (the middle sister)