A lot of us have fond childhood memories of having freshly baked cookies hot out of the oven. But if you are gluten free, dunking a chewy, warm cookie into a cold glass of milk while you sit in a kitchen where the very air is filled with the perfume of fresh cookies – well, that doesn’t happen very often. Usually we get our cookies from a package, and while they taste good, it just doesn’t compare to the whole Cookie-baking-in-your-very-own-kitchen Experience. And that is why I’m sharing my Gluten Free Peanut Butter Cookie recipe with you today.
What’s in the Recipe?
- Gluten free flours: in this recipe I’m using millet flour, coconut flour, and my own gluten free flour blend, which is a combo of brown rice flour, potato starch, and tapioca starch. You can find the exact ratio in my Guide to Gluten Free Flours.
- Peanut butter: if you have peanut allergies in your family, you can easily substitute cashew butter in this recipe. I’m pretty sure almond butter would work just as well, I just haven’t tried it yet.
- This recipe also contains the usual sugar, eggs, leavenings, etc. – but I substitute coconut oil in place of the usual shortening for a richer taste, and to make it ( somewhat) healthier for you.
Gluten Free Peanut Butter Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 0 about 18 cookies
- Category: Dessert
- 3/4 cup gluten free Basic Brown Rice Flour blend
- 1/2 cup millet flour (or sorghum)
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup peanut butter (or cashew butter)
- 1/2 cup coconut oil
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup white sugar (for dipping)
- In a bowl, combine the flours, baking powder, soda, xanthan gum ,and salt. Set aside.
- In a mixer, cream the peanut butter, coconut oil, and brown sugar.
- Add eggs, vanilla, and dry ingredients.
- Mix until thoroughly combined.
- Preheat the oven to 350 degrees.
- Roll the dough into small balls, about 2 tablespoons each. Dip each ball into the reserved 1/4 cup white sugar and place on cookie sheet.
- Flatten each ball with a fork in a criss cross pattern.
- Bake at 350 degrees for about 7 minutes, or until cookie is just set, but not too hard.
- Cool for a few minutes before removing from cookie sheet with a spatula – gluten free cookies will crumble if handled when they are too hot.
Tips & Tricks
- Be sure to let the cookies cool on the cookie sheet for a few minutes before moving them. Gluten free cookies are notorious for being very crumbly when they’re hot! They can be moved and eaten when they’re still warm, just give them a little time to “set” and they will be absolutely delicously dunkable in a cold glass of milk 😀
- Using coconut oil in place of the shortening works very well, but when the cookies are completely cool they tend to have a softer texture ( which we love). But if you want a crisper cookie, you can use regular shortening.