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Gluten-Free Peanut Butter Cookies
Crisp on the edges and perfectly soft in the middle, these gluten-free peanut butter cookies deliver all the nostalgic flavor you crave. You'll mix creamy peanut butter with brown and white sugars in a single bowl for a rich, sweet base. A simple rice flour blend ensures the texture stays incredibly tender, so you won't even miss the wheat. They're a timeless treat that's guaranteed to satisfy your sweet tooth.
Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- ½ cup shortening
- 1 teaspoon gluten-free vanilla
- 1 egg
- 1⅓ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 1Preheat the oven to 375°F. Combine the granulated sugar, brown sugar, creamy peanut butter, shortening, vanilla, and egg in a large mixing bowl. Stir in the rice flour blend, xanthan gum, baking soda, and salt until a cohesive dough forms.
- 2Roll the dough into 36 balls, each about 1 1/4 inches in size. Arrange the balls on ungreased baking sheets, leaving about 3 inches of space between them. Dip a fork into a little extra granulated sugar and press it into each ball twice to create a crisscross pattern and flatten the dough. The sugar prevents the fork from sticking.
- 3Bake for 8 to 10 minutes, or until the cookies turn a light golden brown. Let them rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. They're fragile when hot and need time to set.
Notes
- Variation: Use a cookie stamp or a potato masher instead of a fork to press the dough flat for a different pattern.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: Freeze the unbaked, flattened cookie dough on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1 to 2 minutes to the cooking time.