I initially opted to make these cookies because I had everything on hand to toss a batch together while the oven was still hot from a pan of homemade cornbread—-and the fact that they were ‘gluten free’. I’ve read numerous gluten free articles and recipes over the past year but have not attempted many at all. I never have the special ingredients on hand!
This recipe was originally posted in Cooking Light, June 2014. The original recipe calls for 1⁄4 teaspoon salt; I don’t think this much salt is needed. I’d cut it out next time…although the recipe calls for you to use it to froth up the egg white!?! I didn’t…I had already tossed it in the mix! Thus I didn’t include the salt in the recipe below.
I would also suggest waiting until the cookies are cooled to eat them. They taste better when they are cooled! Gluten free peanut butter cookies go perfectly with afternoon coffee!
- 1 large egg white
- 1 cup peanut butter (chunky or creamy which every you prefer)
- ⅓ cup granulated sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup semisweet chocolate chips (mini-chips work best)
- Preheat oven to 375 F
- Place egg white in a medium bowl; stir with a whisk until white is frothy.
- Add peanut butter, sugars and chocolate chips, stirring to combine.
- Divide dough into equal portions (about 1 tbsp each); arrange dough 2 inches apart on baking sheet sprayed with cooking spray.
- Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2 inch diameter.
- Bake at 375 for 10 minutes or until lightly browned.