A cookie sheet full of gluten free peanut butter cookies.

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These peanut butter cookies made with quinoa flour are easy and delicious! Peanut butter can be a great ingredient for baking but also a forbidden food for school lunches and anyone with an allergy or anaphylaxis to nuts. In some homes they are a family favourite.

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Peanut Butter Cookies right out of the oven.
Peanut Butter Cookies -photo credit Jim Little

I simply used peanut butter to make these cookies but if you want to send your cookies to school there are more options. As a gluten free baker you need to learn a few things about baking and the final step is just doing it in your kitchen. I haven’t tried these but I have made other recipes successfully by substituting nut-free butter. If you up to the challenge try NoNuts pea butter (made in Alberta), SunButter (made with sunflower seeds) or Don’t Go Nuts spread (made with soy).

Kids in the Kitchen

Making cookies is such a fun activity for kids and in a family with food allergies and/or celiac disease cooking is a just a necessary life skill. So get your kids in the kitchen when they’re young but no matter what your age, we all spend a chunk of our life in the kitchen so you might as well have some fun.

I like cookies, no I LOVE cookies. Making, baking and eating cookies is what I call fun in the kitchen. I bake more cookies than I could or should eat but I also like giving them away. Bake in batches and stock up your freezer. Then the challenge is your will power…can you resist those cookies when you know they are waiting for you in the freezer? I’m not so good at that.

Cookie Baking Tips

When I set out to learn more about gluten free cookies I did and so I wrote about it. Here are some tips to help you make the gluten free cookies you crave.

Once you have a reliable recipe save it, but it’s also fun to experiment sometimes. Whether you make cookies to eat warm out of the oven, to give away or to turn into ice cream sandwiches gluten free cookies can be every bit as good as the gluten filled cookies you remember (or perhaps have never eaten).

Get The Tools

Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but it’s worth the effort. Pay attention to the pans and sizes that you like and work well for you. Work toward a collection like this so you can bake cookies, brownies, muffins and the occasional cake.

Scooping up cookie dough for Snickerdoodles
Use metal portion scoops to make dough balls all the same size for even cooking -photo credit Jim Little

In the comments below please let me know what cookies you’ve been baking or if you made these with a different type of butter.


A Round Up of Gluten Free Cookies and My Tips For Success

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Ingredients

2 cups quinoa flour
2 tsp baking soda
¼ tsp salt
1 cup butter
½ cup plus 2 Tbsp white sugar
½ cup plus 2 Tbsp brown sugar
2 eggs
1½ cups peanut butter

Directions

1
Preheat oven to 375°F.
2
Combine flour, soda and salt in a medium bowl. Set aside.
3
Cream butter and sugars in electric mixer until smooth. Beat in the eggs and add the peanut butter, mixing well.
4
Gradually add the flour mixture and blend well. Chill the dough in the fridge for 20 minutes.
5
Roll the dough into 1” balls and place 2 inches apart on an ungreased baking sheet. Flatten the balls with a fork in a crisscross design.
6
Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up. Remove cookies from oven, wait 2 minutes before transferring to wire racks to cool. Store in airtight container.

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Ingredients

Directions

  • 2 cups quinoa flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 cup butter
  • ½ cup plus 2 Tbsp white sugar
  • ½ cup plus 2 Tbsp brown sugar
  • 2 eggs
  • 1½ cups peanut butter
  1. Preheat oven to 375°F.
  2. Combine flour, soda and salt in a medium bowl. Set aside.
  3. Cream butter and sugars in electric mixer until smooth. Beat in the eggs and add the peanut butter, mixing well.
  4. Gradually add the flour mixture and blend well. Chill the dough in the fridge for 20 minutes.
  5. Roll the dough into 1” balls and place 2 inches apart on an ungreased baking sheet. Flatten the balls with a fork in a crisscross design.
  6. Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up. Remove cookies from oven, wait 2 minutes before transferring to wire racks to cool. Store in airtight container.