Gluten Free Salted Peanut Butter Cookies
Gluten Free Salted Peanut Butter Cookies requires approximately 25 minutes from start to finish. This recipe makes 18 servings with 89 calories, 4g of protein, and 5g of fat each. For 11 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 2216 people were glad they tried this recipe. It works well as a dessert. This recipe from Diethood requires egg, honey, molasses, and smooth peanut butter. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 41%, this dish is solid. Salted Nutella Peanut Butter Thumbprint Cookies {naturally gluten free}, Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!), and Flourless Peanut Butter Kiss Cookies ( Gluten-Free, Dairy-Free) are very similar to this recipe.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 9 minutes
Ingredients:
1 large egg
2 tablespoons honey
You can also use 3 tablespoons of just honey or just molasses.
1 tablespoon molasses
1 cup smooth peanut butter (I use Smucker's Natural Creamy Peanut Butter)
sea salt or table salt, for sprinkling
Equipment:
mixing bowl
whisk
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
In a small mixing bowl, combine peanut butter, egg, honey and molasses; whisk until completely incorporated and smooth.Place bowl in the fridge for 10 minutes.Line a baking sheet with parchment paper; place in freezer for 5 minutes.Preheat oven to 350.Remove peanut butter mixture from fridge and baking sheet from freezer.Shape peanut butter mixture into 1-inch balls.Place peanut butter balls on previously prepared baking sheet.Slightly flatten each ball with a fork, making a cross pattern on the cookies.Sprinkle with salt.Bake for 8 to 9 minutes, or until slightly browned on the bottom.Remove from oven; let stand on baking sheet for two minutes.Transfer to wire racks and let cool completely.Serve.
Step by step:
1. In a small mixing bowl, combine peanut butter, egg, honey and molasses; whisk until completely incorporated and smooth.
2. Place bowl in the fridge for 10 minutes.Line a baking sheet with parchment paper; place in freezer for 5 minutes.Preheat oven to 35
3. Remove peanut butter mixture from fridge and baking sheet from freezer.Shape peanut butter mixture into 1-inch balls.
4. Place peanut butter balls on previously prepared baking sheet.Slightly flatten each ball with a fork, making a cross pattern on the cookies.Sprinkle with salt.
5. Bake for 8 to 9 minutes, or until slightly browned on the bottom.
6. Remove from oven; let stand on baking sheet for two minutes.
7. Transfer to wire racks and let cool completely.
8. Serve.
Nutrition Information:
covered percent of daily need
