Stumbling upon great recipes is like GOLD sometimes, and this is one of them. While preparing for a dinner party, my guest was gluten intolerant and I was searching for recipe ideas when I came across this easy gluten free cookie.
There is absolutely no flour or even flour substitute, but you would never know it – these taste like the best crunchy peanut butter cookies you have had! There’s something about the chemical reaction that happens when you add the baking soda to the gloppy peanut butter mess that tightens it right up into a very workable dough.
- 2 cups creamy peanut butter (not the all- natural variety)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
Heat oven to 350° F.
Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a 3⁄8-inch thickness, making a crisscross pattern on top of each cookie.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
#1 – Don’t be tempted to use all-natural peanut butter in this recipe; it will alter the texture of the cookies and cause them to spread too much.
#2 – Spray your measuring cup with non-stick cooking spray before measuring the peanut butter and it will release from the cup easily.
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