Tuesday, December 11, 2012

Cookie Monday: Gluten-Free Peanut Butter Cookies

When I decided to make peanut butter cookies for this week's Cookie Monday, I remembered three coworkers who can't have gluten and/or dairy (eggs ok) and I wanted to make sure to include them. Apparently peanut butter cookies are pretty easy to free of gluten and I found a bunch of flourless recipes. I eventually settled on this recipe from a blog. I can't remember why I picked this one. I think it's because I didn't have to refrigerate the dough. HAH.

I was honestly expecting my foray into gluten-free baking to be a disaster, with gummy icky cookies. I've eaten some terrible GF cookies before and I didn't want to be a contributor to that. But these were WONDERFUL! I actually tested later to see if people could tell the difference. Most people agreed they were very good. The main difference is that they are softer and peanut butterier (?) than the ones with flour, which makes sense.

I didn't do anything to change this recipe other than halving it because I only needed one dozen. These were good and I would make them again for my GF friends!


Gluten Free Peanut Butter Cookies
Simply Gluten-Free via Pinterest

1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg, beaten lightly with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.

2. In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough.

3. Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and gently press again, making the traditional hatch markings of a peanut butter cookie.

4. Bake for 10 minutes. Take out of oven and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.

Yield: 24 cookies

1 comment:

Carrie said...

That would be incredibly easy to make low carb... I may have to do that!