Baked Goods · Recipes

Gluten Free Peanut Butter Cookies

Hooray!  I think I finally got it!  I have spent hours in the kitchen and pounds of peanut butter trying to perfect a gluten free peanut butter cookie recipe.  I have tried the flourless peanut butter cookie recipe that seems to be the most popular among celiacs on the web – a simple combination of sugar, peanut butter and an egg.  Unfortunately, I find this recipe a little too rich and heavy and requires a ridiculous amount of milk to quench your thirst after eating just one cookie!  So, I experimented and I think I have a recipe that resembles the family recipe that I grew to love as a child.  The result is a light, chewy, peanut butter cookie that is pretty tasty.

Ingredients:

1/2 cup sorghum flour

1/4 cup teff flour

1/2 cup potato starch

1/2 cup tapioca starch

1/2 cup white rice flour

1/4 cup sweet rice flour

1 1/2 tsp xantham gum

1 tsp baking soda

3/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 cup peanut butter

2 eggs

1 tsp vanilla

1 tbsp milk

Directions:

1. Preheat oven to 350 degrees

2. Mix together flours, xantham gum and baking soda

3. In a separate bowl, mix together butter (melted) and sugars.  Add eggs one at a time, then vanilla & milk, then peanut butter.  Add dry ingredients.

4. Chill dough for 30 minutes

5. Roll dough in balls and flatten slightly with a fork. 

6. Bake in oven at 350 degrees on a greased cookie sheet (or baking sheet lined with parchment paper) for 7 – 8 minutes.

Peanut Butter Cookies
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