How to Make Gluten-Free Kitchen Sink PBu0026J Cookies
Minimal ingredients, gluten-free, nostalgic – satisfy that sweet tooth with these Gluten-Free Kitchen Sink PBu0026amp;J Cookies! They’re easy to make, require very few ingredients and they’ll be ready to enjoy in just a couple of minutes. Want a simple PB cookie? I included a recipe for that too!
Servings: 20 Cookies
Ingredients
Gluten-Free 3 Ingredient PB Cookies:
- 2 cups peanut butter (any variation, I used crunchy)
- 5 cups coconut sugar (or whichever dry sweetener you have on hand)
- 2 eggs
- pinch of salt
Gluten-Free 3 Ingredient PB Cookies:
- You’ll need the ingredients from the above 3-ingredient PB cookie, plus:
- 4 tbsp cacao nibs
- 3 tbsp slivered almonds
- 2 tbsp vanilla extract
- 1 tbsp chia seeds
- 1 tsp pumpkin pie spice (this is a blend of ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom—just use ground cinnamon if you don’t have pumpkin pie spice on hand!)
- 1/4 cup of your favorite preserves/jam (I used grape)
Instructions
Gluten-Free 3 Ingredient PB Cookies:
- Combine all of these ingredients in a mixing bowl and mix until fully incorporated.
- Scoop the mixture into 1-inch balls and lay them out on an un-greased baking sheet lined with either foil or parchment paper.
- Before popping these into the oven use your fingers or the back of a spoon to flatten out each cookie a bit.
- Then bake them at 350 degrees for 10 minutes, allowing them to cool for at least 10 minutes afterwards.
Gluten-Free Kitchen Sink PBu0026J Cookies
- The instructions for baking these are the exact same as the first recipe, only you’ll also mix in the ingredients from the kitchen sink PBu0026J recipe list, then also dollop a little jam on each cookie after flattening them out.
- Since this batch will also have jam on them, allow them to bake for a full 12 minutes at 350 degrees (just so it completely bakes through) and allow to cool for a minimum of 15 minutes. The longer you let these cool, the better their texture will be!
Nutrition
Calories: 295kcal