No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
I Can't Believe It's Gluten-free Peanut Butter Cookies

I Can't Believe It's Gluten-free Peanut Butter Cookies

Jessie and Jilly Lagasse loved these gluten-free cookies growing up and now they have their own gluten-free cookbooks.

  • Yield: 24 cookies


  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup semisweet chocolate chips
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract (optional)


  • Position two oven racks in the center of the oven and preheat oven to 350 degrees.

  • Combine all ingredients in a bowl and stir with a wooden spoon until smooth.

  • Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place balls of dough on ungreased cookie sheets, spacing them 1 inch apart. (You should get about 12 cookies per sheet.) Using a fork, press on dough in two directions to form a crosshatch pattern. Bake 10 minutes. Cool slightly, then remove with a spatula and let cool completely on wire racks.


Recipe Details