Recipe: Gluten Free Peanut Butter Cookies

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Written by Kyle Eslick / Published in Cookies

There are a number of great gluten free recipes for cookies, but for some reason it is rare that I run across a good one for peanut butter cookies. Enjoy!

Gluten Free Peanut Butter Cookies Recipe

Ingredients:

1/2 cup Crisco
1/2 cup butter
1/2 cup white sugar
1.5 cup brown sugar
1 cup peanut butter
2 eggs
3 cups gluten-free flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. Xanthan Gum
1 tsp. vanilla

Directions:

In a large bowl, cream the butter and shortening together for a few minutes until you have a paste that resembles dense frosting.
Add both types of sugar and continue creaming until the mixture resembles dense frosting with sand mixed in.
While the butter/shortening mixture is creaming, mix all the dry ingredients in a large mixing bowl.
Add the peanut butter to the wet mixture and mix well, until the it is no longer readily apparent in the dough.
Add the eggs, one at a time, making sure the first completely incorporates before adding the second.
Top it off with the vanilla, and continue mixing until there remains no evidence of any of the individual ingredients.
If you decide to add any additional ingredients (i.e., chocolate chips, nuts, etc.) to the final cookie, this is the time to do it.
Slowly add the dry mixture, mixing steadily to ensure that the dry ingredients incorporate properly without clumping up.
After all the dry has been mixed in, you will have a very loose dough that will clump properly when compressed.
Scoop the dough with spoons (I like to use an ice cream scoop) into balls about 1 to 1.5 inches in diameter and place them on a greased cookie sheet. Try not to compress the dough too much in this process, as doing so can create a denser cookie.
Bake at 375F for about 14 minutes for a cookie portion the size of an ice cream scoop.
Allow the cookies to cool on a rack until they can be handled without burning your fingers.