Gluten Free Peanut Butter Cookies
The last time I made these cookies I only had 1 egg--- and it worked out fine. The cookies were still delicious. The original recipe calls for creamy peanut butter, but I prefer the chunky peanut butter because it hides the dry texture that all GF products tend to have. I also sprinkle the sugar on top instead of dipping the fork in sugar. With the GF batter being stiffer than normal, it was just easier. I also loved the color that the dark brown sugar gives the cookies, instead the light brown sugar called for in the original recipe.
Ingredients
- 1 ½ cups chunky peanut butter oil incorporated, not separate
- 4 Tablespoons unsalted butter cut into six pieces
- 1 ½ cups King Arthur Measure for Measure gluten free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- ½ cup sugar
- ½ cup dark brown sugar
- 2 eggs beaten
- 1 teaspoon pure vanilla extract
- Granulated sugar for garnish
Instructions
-
Preheat oven to 350 ℉ and line two large baking sheets with parchment paper.
-
Put the butter and peanut butter into a large microwaveable bowl. Microwave on low (50% power) for 30 seconds. Stir and then, if necessary, microwave for another 30 seconds. Make sure the peanut butter and butter are well blended. Set aside.
-
In a large bowl stir together the King Arthur flour, baking soda, and salt. Then stir in the white sugar and brown sugar.
-
In a small bowl, use a fork to whisk together the 2 eggs and vanilla.
-
Stir the peanut butter/butter mixture into the bowl with the dry ingredients. Then stir in the eggs and vanilla. The batter will be stiff and a bit dry but just keep blending with a spoon until it is all combined.
-
Use 2 Tablespoons of batter for each cookie, about 1 ounce. Roll each 2 Tablespoons into a ball and place on the baking sheets. (You should have about 24 balls). Then using a large fork, press the tines into the cookies in a criss-cross direction, making sure the cookies are pressed down to at least 1/4". Then sprinkle sugar over the top of each cookie. (the extra sugar is optional, but quite nice).
-
Bake for 14 minutes. If you like crisper cookies, you can bake for another 1-2 minutes. If you like softer cookies, check them at 12 minutes. They do burn/dry out quickly so I always pull them out early. Cool the baking racks on an iron rack for 20 minutes then remove the cookies to baking racks. Store in a covered container. If you want them to last more than 2 days, place them in the refrigerator.