Quick and Easy: Gluten-Free Peanut Butter Cookies

Every year, at the beginning of November, my parents’ church organises a jumble sale to raise money for charity. It’s always loads of fun, because everyone’s working together for a good cause which makes for an amazing atmosphere. Besides selling all kinds of second hand stuff, there’s also a lottery with a wheel of fortune and tons of food (for a reasonable price, of course).

I volunteered to bake something delicious for the occasion, and was asked if I could make something gluten-free. So, my mum and I spent the morning in the kitchen on Friday, baking some gluten-free brownies, as well as these gorgeous cookies. We found a recipe online (link to the (Dutch) recipe), and modified it slightly to make it even better.

These cookies are super easy to make and so tasty! It’ll take you about half an hour to prepare the batter and bake the cookies, so this is a great recipe if you want to quickly whip something up. Read on for the recipe!


You’ll need… (for 1 baking tray worth of cookies)

– 200 g peanut butter

– 2 eggs

– 150 g cane sugar

– 100 g dark chocolate, chopped (or chocolate chips) these can be left out if you want 

– ½ teaspoon ground ginger

– parchment paper

– a baking tray (approximately 30 by 35 cm)

– and an oven, of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Whisk the eggs, add peanut butter and cane sugar First up, briefly beat the eggs in a mixing bowl before adding the other ingredients. Once the eggs are nicely beaten, add the peanut butter and the cane sugar and whisk it all together until you’ve got a smooth mixture.

2. Add ginger and chocolate Once your mixture is smooth, add the ground ginger to the mix and whisk it completely through. Then, also add the chopped chocolate (it’s okay to have rough chunks), and whisk this through as well.

3. Line baking tray and spread cookie batter over it Next up, you have to line your baking tray with parchment paper, and then pour all of the cookie batter onto the tray. Spread the batter over the tray with a spoon (or a knife, or anything you like) until it’s completely and evenly covered.

4. Bake the cookie(s) Put the baking tray into your preheated oven and bake the giant cookie for about 12 minutes, or until it starts to get golden brown. In the pictures I’ve turned the cookies upside down (because that way they’re prettier). Don’t wait until the top is the colour in the picture because then the bottom will be burned (probably). Just keep a good eye on oven to know when they’re done, and make sure they’re baked in the middle as well.

5. Cool and cut Once your giant cookie is done, leave it to cool for about 10 minutes, and then cut it into however many pieces you want to.

And that’s it, there you have your glutenfree peanut butter cookies! You can leave the chocolate out if you want, they’ll still be delicious. Chocolate makes everything better though, so I don’t see why you would want to do that…

Enjoy your gluten-free cookies!


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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

8 thoughts on “Quick and Easy: Gluten-Free Peanut Butter Cookies

  1. tasted 1 today and it really was lovely, would be even better without chocolate I think. There are actually crazy people in the world who don’t like chocolate.

    1. We made a bunch without chocolate as well, and they tasted great too. 🙂 What, really? 😉 To be honest, I don’t eat that much chocolate, except when I bake with it.

  2. hi i love this recipe. will try it very soon. I make a similar recipe with nutella and an egg free product, that on the shelves here in australia. replace cocoa with the nutella , water it down a bit with the egg free mix. it sounds weird but does turn out fudgey.

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