gluten free salty peanut butter cookies

Ever since Trader Joe's stopped carrying the peanut flour I've been on the look out for more peanut flour.
Luckily at whole foods one day I came across this jar of what I thought was peanut butter, but made me look twice because the insides looked different.
Upon closer inspection I noticed that it was powdered peanut butter.
Instantly I thought this had to work as peanut flour.  Nice dry powder with deep peanut flavor?
Has to work.
And thankfully only one recipe later -- it does work perfectly in a gluten free peanut butter cookie.
This powder is a lot sweeter than a normal peanut flour is so you don't have to use as much sugar.
When I first tweeted this product a lot of people asked how does it taste as a peanut butter?
I still have no idea as I'm just using it for baking--so far.
These cookies tastes just like a normal peanut butter cookie recipe with a deeper peanut flavor.
I only made a half batch, about 12-15 cookies.
Also what I LOVE about this recipe is that it's a snap to throw together; no waiting for butter to come to room temp AND it's a one bowl wonder.

Why add the salty?
Since the cookies are sweet AND they are peanut butter--it just begs for a nice smudge of sea salt
on the top.  (you can omit this of course, but it does taste really good).


Literally one-bowl baking.  Love that.

gluten free salty peanut butter cookies 

print recipe

1 ¼ cup all-natural chunky or all natural smooth peanut butter (not too oily)

¾ cup dark brown sugar, packed

1 large egg, room temp

1 ts baking soda

3  OVERSIZED TB powdered peanut butter

1 ts sea salt

plus extra sea salt for the tops of the cookie dough balls, optional but wonderful

Cook notes:

This recipe makes a small batch (about 12-15), if you want more, just double all the ingredients. The cookies have to sit in fridge for at least an hour to come together; don’t let them sit in fridge overnight as they become very dry.  They are delicate and tend to break apart if you make them big. So try not to make the dough balls bigger than a tablespoon size.

You can add chocolate chips to these.

In a small bowl add the peanut powder, baking soda, and salt and mix, set aside.

In a small bowl crack egg open and beat.

In a mixer or by hand, combine peanut butter and sugars until well combined.

Add egg to the cookie mixture, mix well.

Add in the dry mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till just combined.

Cover bowl and let it sit in fridge for about an hour.

Do not let this sit overnight as the dough becomes dry!

When ready to bake, preheat oven to 350 degrees F.

Roll into tablespoon (or smaller) sized balls and place on non-stick cookie sheets or greased cookie sheets. Do not press flat, just leave as balls. Sprinkle just a touch of sea salt on the tops of the cookie balls. 

Bake for 10-12 minutes, until lightly browned. These cook up very fast, so I really wouldn’t go past the 10-14 minute mark.

Cool on a baking sheet for a while as the cookies are very delicate and hard to move.

The cookies are fragile and tend to break, if you make them too big.

Should make about 12-15 cookies (small batch).

If you want more, just double all the ingredients.