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Sunday, July 10, 2011

Gluten Free Peanut Butter Cookies...

These peanut butter cookies are a treat, they do after all have sugar in them. But factor in the high protein value from the peanuts and the eggs, and we could call these good for you.

These are super simple, and turn out really delicious. They come together in 10 minutes, and bake in 15! They are not quite like your traditional peanut butter cookie—these possess a soft, chewy interior, with a crisp outside—I recommend, make a double-batch.

  • 1 1/4 cups white sugar
  • 1 cup natural peanut butter (creamy or chunky)
  • 2 large eggs
  • 1 cup of Gluten Free Flour (any blend you prefer, I use Tom Sawyer)
  • 1/4 to 1/2 cup chopped peanuts (use the larger amount if you like super chunky)
  • 1 tsp. baking soda
  • 1 tsp vanilla extract
  • Pinch of salt

Preheat oven to 350-degrees. Using a mixer, blend together peanut butter and sugar. Slowly add the eggs beating well after each one. Mix in the vanilla. Then add the flour, baking soda, and salt. Finally, add the peanuts. This dough will be firm and sticky.

Place balls of dough about 1-inch in diameter on a parchment lined baking sheet. Press the balls flat with the palm of your hand dipped in white sugar (this keeps your palm from sticking to the dough, and form a nice sugary crust on the top of he cookie.)

Bake for 15-minutes until the edges just start to slightly brown. Remove from oven, and then immediately remove from parchment on to a rack to cool.

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