If you love sugar, doughy treats as much as I do, eating gluten free can be difficult at times. I’m constantly trying new recipes and experimenting with different flavors to find gluten free alternatives that match what we’ve all come to expect from your usual bakery treats. I picked up this gluten free peanut butter cookie recipe from a good friend of mine, and tweaked it to match my own personal preferences. They’re great for children, as a desert, or just a little guilty snack. And honestly, they’re so darn good you’ll forget that they’re flourless.
1 cup of all natural smooth peanut butter.
1 egg (beaten)
1 cup of sugar + extra for the dough surface
1 tsp. vanilla extract
1 tsp. baking powder
1. Preheat oven to 350 degrees farenheit.
2. Line 2 baking sheets with parchment paper or other non-stick baking liners.
3. Mix the peanut butter with 1 cup of sugar in a large bowl until its thoroughly blended.
4. Add the egg, vanilla extract, and baking powder. Continue to mix.
5. In a small bowl, add some extra sugar. Take 1 tablespoon of the mixed dough and roll it into a ball. Gently roll the ball in the sugar until its lightly coated.
6. Put the sugared ball of dough on a baking sheet and repeat the steps above for the rest of the dough.
7. Gently flatten the dough balls with a fork. If you want the traditional “cris cross” pattern found on peanut butter cookies, make sure to press at least twice – once perpendicular to the initial press.
8. Bake the flattened dough balls for 10 minutes.
9. Let them cool on the sheet for 5-10 minutes and transfer to a rack for additional cooling.
10. Serve and enjoy!
Servings : 12
Ready in : 20
Course : Dessert, Snack
Recipe Type : Gluten Free Recipes