Peanut Butter Cookies, GF

By MaryEllen

This amazingly easy, everybody-loves-em gluten free peanut butter cookies recipe is soft and chewy, and a little crispy on the outside — it pretty much checks off all the perfect cookie boxes.

Ingredients

• 1 cup coconut oil or vegetable shortening
• 1 1/4 cups brown sugar or unrefined coconut palm sugar
• 1/2 cup granulated cane sugar
• 3 tsp. Ener-G® GF Egg Replacer whisked into 4 Tbs. warm water (OR 2 eggs)
• 2 tsp. pure vanilla extract
• 1 1/4 cups natural peanut butter, crunchy or creamy (Earth Balance Coconut Peanut Butter or Earth Balance® Natural Peanut Butter)
• 3 cups (405 grams) gfJules™ Gluten-Free All Purpose Flour
• 1 tsp. baking soda
• 1 tsp. salt (optional)
• 1/2 tsp. baking powder
• 1 cup granulated cane sugar for rolling

Details

Servings 36
Preparation time 15mins
Cooking time 23mins
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350° F. Line two cookie sheets with parchment paper.

Cream together coconut oil, brown sugar and granulated sugar until light and fluffy. Add the combined egg replacer and vanilla, then stir in the peanut butter until well mixed.

In a separate bowl, whisk together gfJules™ Flour, baking soda, salt and baking powder.

Mix dry mixture into wet mixture, in three separate additions, beating well after each addition. Dough will be thick.

Make cookies immediately, or if refrigerating, cover dough well and bring to room temperature before rolling out cookies because coconut oil makes the cookie dough more fragile when cold.

Measure one teaspoon of dough and roll into a ball. Roll the ball in the sugar and place on prepared cookie sheet. Repeat, placing the balls about 1 inch apart.

Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern.

Bake 8 to 10 minutes, or until the tops are lightly browned. Bake for only 8 minutes if you like your cookies chewy; bake for 10 minutes or even up to 12 minutes if you like them crunchy.

Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks.
Notes

I use Earth Balance natural peanut butter for these gluten free cookies. If the natural peanut butter you’re using is particularly oily and thin, you may need to add extra gfJules Flour to balance it out and keep the cookies from becoming too thin, too.
Nutrition

Serving Size: 2 cookies
Calories: 197 calories
Sugar: 18 grams
Sodium: 140 mg
Fat: 10 grams
Saturated Fat: 2 grams
Carbohydrates: 29 grams
Fiber: 2 grams
Protein: 4 grams
Cholesterol: 0 mg