By mamagourmand.com
Chewy Gluten-Free Peanut Butter Cookies with GF Flour
7 steps
Prep:5min
This recipe for soft-baked gluten-free peanut butter cookies utilizes easy gluten-free baking tips to create crispy edge peanut butter cookies with glorious gooey, soft, chewy centers. The cookies are made with all-purpose gluten-free flour and creamy peanut butter (not natural peanut butter) and take just 35 minutes to make. Yields 20 cookies.
Updated at: Thu, 21 Nov 2024 09:53:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories230 kcal (11%)
Total Fat13 g (19%)
Carbs28.3 g (11%)
Sugars17.6 g (20%)
Protein4.2 g (8%)
Sodium154.3 mg (8%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Begin by lining baking sheets with parchment paper or silicone baking mats. You may also use ungreased cookie sheets as well.
Step 2
In a large bowl beat together the peanut butter, butter, light brown sugar, and sugar until smooth. Add the egg and vanilla extract and mix again until smooth.
Step 3
Blend in the baking soda and salt on low speed. Add the gluten-free flour and mix again until no flour pockets remain. The dough with be shiny and soft.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile preheat the oven to 325ºF.
Step 5
Use a medium cookie scoop (equivalent to 2 tablespoons) to scoop large dough balls. For perfectly round cookies, roll the balls evenly in your hands before distributing 9 per baking pan.
Step 6
Bake for 12-14 minutes, rotating pans halfway through, or until the tops are just set and start to crack. Be sure to not overbake. Let the cookies cool completely on the baking sheet before transferring to a wire rack.
Step 7
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