Gluten-Free Peanut Butter Cookies
Hi Bakers!! Thanks for joining me again for another tasty gluten-free bake! Do you love peanut butter? I love it in all forms and in as many ways as I can get it...ice cream, candy, and on toast! I could go on and on. Most peanut butter cookies are short on peanut flavor, too dry, and really oily. Ugh! I don't want that!! I love a great cookie with lots of peanutty flavor, crispy edges, and a bit of chew in the middle but they aren't easy to find in the store. If you decide to make them, these cookies will make your peanut butter dreams come true! The worst thing about them is that they disappear too quickly. I modified this Cook's Illustrated recipe by decreasing the oil and adding some elements for a chewy texture. Let me know how it goes and please send me pictures of your bakes! - Carolyn
chewy texture.
Gluten-Free Peanut Butter Cookies
Adapted from the Cook’s Illustrated recipe for Peanut Butter Cookies
Dry
2/1/2 Cups Cup4Cup Multipurpose Flour
1 teaspoon Koda Farms Sweet Rice Flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Wet
1/2 cup softened butter
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 scant cup finely chopped roasted peanuts
Preheat the oven to 350F and place the rack in the middle.
Dry Ingredients
Whisk together flour, xanthan gum, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
Wet Ingredients.
In a large bowl, cream together butter and sugar until combined. Add two large eggs and mix well. Scrape the bowl as needed with a rubber spatula. Add peanut butter and peanuts and beat well. Stir in dry ingredients and mix for about 30 seconds longer. The dough should pull away from the bowl and be easy to roll into a ball with your hands without sticking. If the dough is too soft, add more flour until you can shape them easily.
Roll into balls two tablespoons in size and then roll in granulated sugar. Place on a cookie sheet about two inches apart. Score the cookies with a fork in two directions to give the dough a hatch-marked appearance and flatten them to about 1/2 inch tall. Bake for 10-14 minutes or until cookies are browned around the edges and puffed soft in the center. Cool on a rack. Enjoy!
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