Gluten Free Peanut Butter Sprinkle Cookies Recipe
A simple, gluten-free peanut butter cookie rolled in sprinkles! Jazz them up for any holiday!
Servings: 24 cookies
Calories: 143kcal
Cost: 5
Ingredients
- 1 cup (268g) peanut butter (use a no stir peanut butter)
- 1 large egg
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- ½ teaspoon baking soda
- 1½ cups rainbow sprinkles (or any color)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
- Stir peanut butter, egg, sugars, and baking soda together in a large bowl. You can use a wooden spoon or a hand mixer.
- Place your sprinkles in a shallow bowl.
- Scoop balls of cookie dough and roll them in the sprinkles, coating completely. I used a 1 tablespoon cookie scoop for this step. The dough is very sticky and it helps to dampen your hands slightly before rolling. Place each cookie dough ball 2” apart on the prepared cookie sheets and flatten slightly with the palm of your hand.
- Bake for 8-12 minutes. Cool before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.
Notes
- The dough is sticky, so rolling them in sprinkles is a messy process, but worth it.
- You can store these in an airtight container for a few days on the counter, or freeze them.
- Be sure to double check that your springles are gluten free - some brands aren't.
- You know your cookies are done baking when they've lost their glossy sheen.
- You can freeze these for up to 3 months. They'll last on the counter in an airtight container for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 11IU | Calcium: 10mg | Iron: 0.3mg