Gluten Free Peanut Butter Cookies Recipe

Name: Gluten Free Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup honey; ⅓ cup brown sugar; ½ cup butter (1 Stick); ½ cup peanut butter; ½ teaspoon vanilla; 1 cup rice flour (any rice flour will do); ¾ cup quinoa (flakes, found in most health food store); 1 teaspoon baking soda; ¼ teaspoon salt (optional); ½ cup nuts (optional); ⅓ cup chocolate chips (optional)

Servings: persons

½ cup honey
⅓ cup brown sugar
½ cup butter (1 Stick)
½ cup peanut butter
½ teaspoon vanilla
1 cup rice flour (any rice flour will do)
¾ cup quinoa (flakes, found in most health food store)
1 teaspoon baking soda
¼ teaspoon salt (optional)
½ cup nuts (optional)
⅓ cup chocolate chips (optional)

1
Heat oven to 350F
2
Beat honey, brown sugar, butter, and vanilla in medium bowl until creamy.
3
Combine rice flour, quinoa flakes, baking soda and salt in small bowl.
4
Add to mixture and beat until well blended.
5
Add nuts and chocolate chips at this time if desired.
6
Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
7
Bake 12 to 15 minutes or until light golden brown.
8
Cool 1 minute before removing from cookie sheet.
9
Yields about 3 dozen.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup honey, ⅓ cup brown sugar, ½ cup butter (1 Stick), ½ cup peanut butter, and more.

Yes, Gluten Free Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Peanut Butter Cookies

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