Gluten Free Peanut Butter Cookies
Posted March 2021
These peanut butter cookies are made with the old-fashioned peanut butter containing only ground peanuts and salt. The cookies are a little less sweet than you might be used to, but you can easily make them sweeter by dipping the tops in granulated sugar before you bake the cookies. If you use a more processed type of peanut butter that contains sugar and additional oil, reduce the brown sugar to ¾ cup. I like to make these with chunky peanut butter that contains small chunks of peanut.
Cream together:
¾ cup unsalted butter (1 ½ sticks)
¾ cup peanut butter (see note above on type of peanut butter)
1 cup lightly packed brown sugar
⅓ cup granulated sugar
Then mix in:
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ cup teff flour
¾ cup sorghum flour
½ cup superfine almond flour
¾ cup tapioca flour
½ teaspoon salt
2 teaspoons apple cider vinegar
These are drop cookies. Drop in mounds about 1 ¼ inches in diameter on an ungreased cookie sheet. Bake at 350 ⁰F for 15-20 minutes. If you take the pan out of the oven about 2 minutes before the cookies are done and let the cookies “finish” by letting them sit on the hot pan, they will be a little softer. Let cool on wire racks.
Posted March 2021
These peanut butter cookies are made with the old-fashioned peanut butter containing only ground peanuts and salt. The cookies are a little less sweet than you might be used to, but you can easily make them sweeter by dipping the tops in granulated sugar before you bake the cookies. If you use a more processed type of peanut butter that contains sugar and additional oil, reduce the brown sugar to ¾ cup. I like to make these with chunky peanut butter that contains small chunks of peanut.
Cream together:
¾ cup unsalted butter (1 ½ sticks)
¾ cup peanut butter (see note above on type of peanut butter)
1 cup lightly packed brown sugar
⅓ cup granulated sugar
Then mix in:
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ cup teff flour
¾ cup sorghum flour
½ cup superfine almond flour
¾ cup tapioca flour
½ teaspoon salt
2 teaspoons apple cider vinegar
These are drop cookies. Drop in mounds about 1 ¼ inches in diameter on an ungreased cookie sheet. Bake at 350 ⁰F for 15-20 minutes. If you take the pan out of the oven about 2 minutes before the cookies are done and let the cookies “finish” by letting them sit on the hot pan, they will be a little softer. Let cool on wire racks.