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  • Michelle

Peanut Cookies

Updated: Mar 24

Baking gluten free can be daunting, there are a lot of recipes out there these days, but an awful lot of them contain a whole pile of ingredients you are not going to have (or probably ever use again), many don't work and even more just taste awful. I have here a solution for all my gluten free buddies, these peanut cookies are delicious, absurdly simple, and you take care of the bulk of your gf ingredients with just one purchase - a box of cake mix.

OO! They look delicious! And they are too! Mr T says these are his cookie from now on, as he is gluten free that is probably a good thing.

Right, ready? Let's look at the recipe.


I box of Greens gluten free Golden Butter Cake Mix - if you use a different brand it may turn out a little different

2 eggs

20g olive oil or vegetable oil

40g peanut butter

50g roasted chopped peanuts (I got the ones you sprinkle on your ice cream, little tip, store them in the freezer, that will keep them nice for longer)

1 tsp vanilla

Pop the eggs, oil, peanut butter, chopped peanuts and vanilla into a medium sized bowl, give it all a good stir to combine, add the cake mix (cake mix only, you don't want the icing mix that comes in the box for this), stir until well combined.

Preheat oven to 180 degrees C fan forced, 190 if not fan forced.

Pop a bowl with a little water beside you on the bench, wet your palms, take a walnut sized piece of cookie mix and roll into a ball, put onto a tray lined with baking paper, flatten into a disk about 8mm high, continue until you run out of cookie mix, this made 24 for me. These cookies don't rise or spread much, so you can place them fairly close together on the tray. Into the oven and bake until golden, this took about 8 minutes in my oven, but ovens are as variable as sunrises, so keep your eye on them. Cool on a wire rack, when cold transfer to an air tight jar and..... enjoy.

I am thinking this would make a very nice base for a cheesecake, hmmmm.


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