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Gluten-Free Peanut Butter Cookies

Prep: 30 minutes plus chilling
Bake: 10 minutes per batch
Makes: about 30 cookies

1-1/4 cups gluten-free all-purpose baking flour
3/4 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter (1 stick), softened
1 large egg
1/2 cup peanut butter
1 teaspoon gluten-free vanilla extract
Gluten-free nonstick baking spray

1.In medium bowl, whisk together flour, baking soda, baking powder and salt. In medium bowl, with mixer on medium speed, beat sugars and butter 3 minutes, scraping bowl occasionally. Add egg, peanut butter and vanilla extract and beat 2 minutes. Add dry ingredients and beat 1 minute or until well combined. Cover with plastic wrap and refrigerate at least 30 minutes.

2.Preheat oven to 375°. Spray cookie sheet with nonstick baking spray. Drop dough by rounded tablespoons, 2 inches apart, onto prepared cookie sheet. With fork dipped in flour, lightly press dough mounds flat, pressing horizontally, then vertically to make a crosshatch pattern. Bake cookies 10 minutes. Transfer cookies to wire rack to cool completely. Repeat with remaining dough.

Approximate nutritional values per serving (1 cookie):
98 Calories, 5g Fat (2g Saturated),
14mg Cholesterol, 2mg Sodium,
11g Carbohydrates, 1g Fiber, 2g Protein

Dietitian’s tip:

To make this recipe vegan as well as gluten-free, use coconut butter in place of the butter and use 1 flax egg in place of the egg. To make a flax egg: Combine 1 Tbsp ground flaxseed and 3 Tbsp water and allow to sit for about 5 minutes. It will become the same texture as an egg.

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