These cookies are dedicated to Sherron, the blogger at Simply Gourmet Photography. Sherron cannot eat gluten in any form, so I thought I’d make her a cookie that is flour-free. 
Let me preface this by saying that I’m a huge fan of flour. I buy my APF in 50 pound bags. I’m also a huge fan of butter. I even did a butter tasting. I panic if I have only 2 pounds of butter in the fridge at any given moment. That said, I don’t often make anything that is gluten or dairy free, let alone something that is gluten *and* dairy free. No one cut the flour out of these cookies to make them safe for Celiac eaters. Saveur just preferred the taste of the cookies without the flour. And when I looked more closely at the recipe, I realized that they’re the only cookies I’ve ever seen that have neither flour nor butter. Cookies with no flour or butter? What will they think of next?
For those of you who don’t eat gluten or dairy, you’re going to love these cookies. And for those of you who like flour and butter, don’t worry. These cookies are still tasty without them. They are super easy to whip up and even easier to eat.
Source: Sauver
Ingredients
Instructions
- Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside.
- In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
- Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork, if desired.
- Bake 10-12 minutes until puffed and lightly golden at edges. Allow to cool 10-15 minutes on trays to set before removing.
- NOTE: When the timer goes off, you're going to look at these cookies and think, "Those aren't done! They need to cook for at least 5 more minutes!" And, if you like really, really, really, really crispy cookies, be my guest. Keep them in the oven. But if you like chewy peanut butter cookies, trust the timer and pull them out after 10-12 minutes. They'll continue to bake on the pan as they cool. Also, as with any cookie recipe, make sure your oven is fully preheated before baking. I know my oven beeps to say it's preheated, but the actual temperature at that point is closer to 275F. If I let the oven sit for another 5-10 minutes, the thermometer slowly climbs to the intended 350F.
12 responses so far ↓
1 Elina (Russian Bites) // Oct 1, 2011 at 6:37 am
I was invited this morning to a vegan dinner and have very little time to prepare something. These cookies look delicious and fast enough to make (and they happen to be vegan – sweet!). I think we may have a winner. Perfect timing!!
2 Jennifer @ Mother Thyme // Oct 1, 2011 at 10:41 am
These look fantastic! I love my flour and butter too but these definitely are worthy of trying!
3 Simply Gourmet Photography // Oct 1, 2011 at 1:13 pm
Beautiful! The cookie recipe looks perfect. Thank you dear friend.
4 Bari // Oct 1, 2011 at 7:59 pm
Hi Paula,
It’s Molly’s mom and these look great for her brother – they have a gluten and dairy free house and I wonder if you have any other recipes that are both gluten and dairy free that I could pass along, or do you know of another blogger that does?
These look delicious!
5 molly :) // Oct 1, 2011 at 8:55 pm
Do you think natural peanut butter would work in these? Or would it be too runny? Tell Bari to ask her daughter for those websites because she has a whole blogroll of ‘em since our (I mean ‘her’) home is also dairy-free (and typically with dairy- free websites comes gluten-free)!
Tee-hee-hee!
6 Paula // Oct 1, 2011 at 10:08 pm
Molly – no better way to know than to try!
I have another peanut butter cookie recipe that I’ll post here soon that I used natural peanut butter to make and they were still delicious. 
7 Julie // Oct 2, 2011 at 2:15 am
FYI – these aren’t Dairy Free…. Eggs are dairy!
8 nat@thesweetslife // Oct 2, 2011 at 5:54 pm
the texture of these looks amazing!!
9 Jon @ The Technicolor Kitchen // Oct 2, 2011 at 11:00 pm
Just started seeing someone who is gluten-free and vegetarian…goes against everything I believe in, who would have thought, haha…but I can’t wait to make these. They look great!
10 Mel // Dec 13, 2011 at 7:39 pm
Sorry, eggs are not dairy they are poultry. Also, I don’t think these are “Vegan” as they contain eggs. I could be wrong, but I think “Vegan” is where someone doesn’t eat any animal products at all, where as “vegetarian” may eat eggs, milk etc, but doesn’t eat flesh meat. Somebody please correct me if I am wrong
11 Paula // Dec 13, 2011 at 7:42 pm
Mel – ahh… too complicated. Most people that I know that are dairy free honestly can’t tolerate dairy products – milk, butter, etc. This cookie is perfect for them. For those that are choosing to be dairy free for other dietary reasons, they can decide whether or not eggs are going to be called dairy or not.
12 Mel // Dec 14, 2011 at 2:53 am
Hi Paula, sorry my comment about the dairy was in response to Julie’s comment that these were not dairy free as eggs are dairy
I know most who are dairy free honestly can’t tolerate dairy products (my husband is one of them) and these cookies would be perfect for him. An egg is definitely not dairy. If someone wants to avoid eggs… so be it.
The vegan comment was because Elina commented that she was invited to a vegan dinner. I was concerned if it was a “vegan” dinner (as opposed to a vegetarian one) that she would be serving something that might contain a food that vegans do not eat.
I have only just recently realised that there was a difference between vegan and vegetarian as I am neither, love my meat WAY too much.
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