Ingredients
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1/2
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Chewy Gluten-Free Peanut Butter Cookies,Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than “regular” peanut butter cookies, and from a big fat Momma, that’s saying something! Adapted from Catherine’s recipe.,This recipe is awesome! I didn’t use the flours that she used but instead I just use the gluten free flour by Bob’s red mill and it taste just like a regular peanut cookie, infact it’s better than a regular Peanut Butter Cookie.,We used 1 T crushed flax seed + 3 T water in place of the egg and added 1/3 C. dark chocolate chips. Delicious! Our whole family, and friends, enjoy them – wheat eaters and gf folks, too.
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Steps
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1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Make Sure You Have Beaters That Can Handle Thick Batter. |
|
3
Done
|
in a Medium Bowl, Cream Margarine and Sugars. |
|
4
Done
|
Beat in Egg and Peanut Butter. |
|
5
Done
|
in a Separate Bowl, Mix Flours and Baking Soda Evenly. |
|
6
Done
|
Add in Two Parts to Wet Ingredients, Beating on Med-High Speed Until Thoroughly Blended. |
|
7
Done
|
Roll Dough Into 1-Inch Balls, and Place 2 Inches Apart Onto Ungreased Baking Sheet. |
|
8
Done
|
You Can Press Them With a Fork If Desired, but not Necessary. |
|
9
Done
|
Bake 8-10 Minutes. |
|
10
Done
|
Let Cool 5 Minutes Before Removing from Baking Sheet. |
