Peanut Butter Cookies (Gluten Free)

Gluten Free Peanut Butter Cookies

These cookies probably look familiar; they were a staple cookie for many households when I was growing up. Easy and fun to make, and who doesn’t love peanut butter? They’re also the perfect cookie to serve up this Halloween–seeing as it’s on a Thursday and i’m sure like myself, many of you will still have to work despite all the spooky festivities we should be having. But they are also a fun treat to have any time of the year! Kids love them, adults love them, and with such little effort these are one of my favorite cookies to throw together. I use peanut butter with no added sugar, but use whatever peanut butter you have on hand. These are refined sugar free, however. So with the help of some natural peanut butter and coconut sugar, they won’t lack any sweetness. But again, use whatever you’re comfortable with. These cookies are so soft and yummy, it’s hard to eat just one. The vanilla cuts the flavor of the peanut butter just enough so that it’s not overwhelming. I hope you give them a try!

Ingredients:

1 cup peanut butter, smooth organic variety (no sugar added, preferably)

1 egg

1 tsp vanilla

1/3 cup coconut sugar

1 tbs arrowroot flour

How To:

1. Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.

2. Combine all ingredients into a bowl and mix well. The dough should be firm enough to roll between your hands.

3. Next, roll bits of dough into 1 inch balls until you run out of batter. This should yield about 1 dozen cookies.

4. Flatten with a fork in a criss-cross pattern gently, forming a cross-hatch pattern on the top while flattening the dough. Press firmly enough that the cookies flatten out, but not so hard that you squish it into a mess. Come at it with the same timidity you’d curl your lashes with; get it in there, but don’t get too crazy or you’ll be an eyelash-less monster.

5. Bake for 10-12 min and allow to cool completely before eating. They firm up when they cool and better hold their shape.

Note: The two most important things about this recipe are to not press to hard on the cookie dough balls and to allow them to cool before eating. These are quite soft and when fresh out of the oven will fall apart if not allowed to cool. At room temperature they hold their shape while maintaining their soft, chewy texture. So just be patient!

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