Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter cookies made just the way you like them: soft and chewy and emphasis on the peanut butter. No funky tasting flours here. Just delicious peanut butter flavor wrapped up in a perfect cookie!
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Servings: 36 cookies, depending on size
Calories: 197kcal
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 OR 330 grams gfJules Nada Flour*
- 1 tsp. baking soda
- 1 tsp. salt optional
- 1/2 tsp. baking powder
- 1 cup granulated cane sugar for rolling
Instructions
- 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, but if it's crumbly, stir in water or your favorite milk by the tablespoon to get the dough to hold together into a soft dough so that you can squeeze the dough in your hand and it will form a ball.
- 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 tablespoon 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.
* 1 cup Nada Flour = 110grams
Nutrition Facts
Gluten Free Peanut Butter Cookies
Serving Size
2 cookies
Amount per Serving
Calories
197
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Sodium
140
mg
6
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
4
g
8
%
* 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.