Basic and Beautiful–Gluten-Free Peanut Butter Cookies
Almost everywhere, school is back in session. That means we are all having to plan and pack lunches and after school treats. My kids always want homemade cookies. They compare their lunches with their friends, and sometimes, I’m sure, trade sandwiches and treats. The older kids just ask for extra in their lunches–then they can eat some and trade some! No problem, it’s my pleasure to pack enough that the friends can share.
This is my most basic recipe, but it has years of experience–and it seems that everyone loves these cookies. I like making them since they go together quickly and make quite a few. Cookies for a couple of days!
Let me know how they work for you. Enjoy!
- ½ cup butter, softened
- ½ cup peanut butter (I used smooth peanut butter)
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1¼ cup Baking Free™ gluten-free All Purpose Flour (155 g)
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- Prepare baking sheets with parchment paper.
- Mix the first six ingredients--down to and including the vanilla.
- Add the rest of the dry ingredients. Mix well. I chill the dough for ½ hour in the refrigerator.
- When ready to make ball with the dough, preheat the oven to 375 degrees. Roll about 1 tablespoon of dough into a ball. Place on the prepared baking sheets. Press each cookie with a fork dipped in sugar. As the baking sheets are ready--bake for 10-12 minutes or so. I had 4 cookie sheets so I baked 2 and chilled the others until the oven was available. Keep a close watch on the baking cookies. Makes 3-4 dozen cookies.