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gluten free peanut butter cookie stack

Easy Gluten Free Peanut Butter Cookies from Mix

The only thing better than a great gluten free peanut butter cookie is a great gluten free peanut butter cookie that's super fast and easy to make!
5 from 1 vote
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Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 40 -50 cookies
Calories: 76kcal
Author: Jules Shepard

Ingredients
  

Instructions

  • Bring the butter to room temperature, then beat together with shortening and brown sugar until light and fluffy – several minutes. Add eggs/sub and peanut butter, mixing to integrate.
  • Slowly stir in gfJules Cookie Mix, beating until dough comes together.
  • You may bake this dough immediately or scoop dough into a container and cover tightly. Refrigerate or freeze until cold.
  • Preheat oven to 350° F (static) or 325° F (convection).
  • Drop measured tablespoonfuls into a bowl with white granulated sugar and roll to coat dough balls. Place each coated ball onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press with tines of a fork twice -- once in each direction making a criss-cross design.
  • Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
  • Makes approximately 45 cookies.
Nutrition Facts
Easy Gluten Free Peanut Butter Cookies from Mix
Serving Size
 
1
Amount per Serving
Calories
76
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
56
mg
2
%
Carbohydrates
 
7
g
2
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.