These cookies are so wonderful and peanut butter-y! A friend of mine made these a few years ago and when I asked her what was in them I was so excited to find out they were gluten-free. I've tried a couple different versions of this recipe and this one seems to be my favorite. I sort of combined recommendations from a few other recipes to get to these golden beauties.
Preheat oven to 350 degrees F and place parchment paper on a cookie sheet.
Ingredients
- 1 cup peanut butter (I buy natural crunchy peanut butter and drain off the excess oil from the top. I read in several recipes that natural peanut butter works better and that's what I found to be true as well. Brands like Jiff just make the cookies turn out flat.)
- 1/2 cup white sugar
- 1/2 cup lightly packed brown sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- salt to sprinkle on top of each cookie (optional)
- Milk to drink. Seriously... you are going to need milk with these.
Directions
- Mix together peanut butter and sugars in a bowl until smooth.
- Add egg, vanilla, and baking soda to your dough and mix well.
- Roll dough into walnut size balls and place about 2 inches apart on prepared cookie sheet.
- Use a fork to lightly press cross-hatch pattern into the top of each cookie. If you like your cookies to be a little softer and thicker, don't press them too thin. I pressed mine down to a little over half an inch thick and they were nice and soft when I pulled them out.
- Sprinkle a tiny bit of salt on top of each cookie.
- Bake in oven at 350 degrees for 10-12 minutes. (Be careful not to overcook them!)
- Allow them to rest on the cookie sheet for a minute or two before transferring them to a cooling rack.
I made these cookies two days ago with my mom. I was so happy with the way they came out that I've decided to post them as my first recipe.
Here's what I like about this recipe:
1) These cookies taste amazing! I am a much more picky eater than my husband especially when it comes to gluten-free foods and I love these cookies more than cookies that actually contain gluten. They stay soft after cooling and they have a great texture.
2) The ingredients I used were all purchased at King Soopers. I'll write a short blog later about where to find gluten-free ingredients but for now I'm just glad to see gluten-free items becoming more main stream.
And now, onto the recipe.
Ingredients
- 1 1/3 cup gluten free flour mix (see below for my specific mix)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 tbs butter at room temp. (I used Smart Balance Butter Blend Sticks)
- 1/4 cup canola oil
- 1/4 cup sugar (I recommend something with larger granules like Sugar in the Raw or Demerara Sugar)
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla
- 2 eggs
- Ghiradelli chocolate chips (I use about half of a 12 oz bag but feel free to add more or less depending on how chocolaty you want it)
Gluten Free Flour Blend (makes enough flour blend to double the cookie recipe)
Directions
- Preheat oven to 375 degrees F
- Lightly grease a baking sheet and set aside (I used an ungreased baking stone)
- In a medium bowl, combine the flour, baking soda, baking powder, and salt
- In a large bowl, beat butter and oil until smooth.
- Add vanilla and eggs and beat until incorporated. Add your sugar and mix thoroughly.
- Add your dry ingredients to the batter and continue to stir until mixed.
- Stir in your chocolate chips.
- Drop generous tablespoons onto baking sheet 2 inches apart.
- Bake 8-10 minutes. (The cookies should be slightly golden around the edges. It's easy to over cook gluten free cookies).
- Allow them to cool on the baking sheet for a minute or two then transfer them to a cooling rack.
Makes about 1 1/2 to 2 dozen cookies depending on how big you make them.
