Hey all, I am so happy to share with you, my favorite recipe for gluten free peanut butter cookies. And, as soon as I make another batch, I will snag a photo for you.
Super simple, I use Bob’s Red Mill All Purpose Baking Flour. I really like this blend for baking things like cookies and coffee cakes. Make sure you sift all of the dry ingredients together. This makes all the difference!
This recipe makes approximately (depending on the size you roll the balls) 2 dozen cookies. I also use my Kitchen Aid stand mixer to cream all of the ingredients together. This just makes the job all that much easier…
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter – softened
1/2 cup peanut butter – heaping 🙂
1 egg beaten
1 1/4 cup gluten free flour
3/4 tsp baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream the butter and sugars together for a couple of minutes. Mix in the peanut butter and the egg with the butter/sugar mixture.
Sift together all dry ingredients- gluten-free flour, baking soda, baking powder, salt. Stir into the wet ingredients until combined.
Preheat oven to 375° F. Shape dough into 1 inch balls. Place on cookie sheet (ungreased) press the center down with a fork in a criss-cross pattern to make them look authentic.
Bake the cookies for about 10 to 12 minutes. All ovens and elevations vary. I am at a high altitude and things tend to take longer. Just keep an eye on them.
Note: You can refrigerate the dough if you would like for 30 minutes to a couple of hours – I don’t, but I’m impatient.