CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES
Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.
Provided by BigFatMomma
Categories Dessert
Time 20m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Make sure you have beaters that can handle thick batter.
- In a medium bowl, cream margarine and sugars.
- Beat in egg and peanut butter.
- In a separate bowl, mix flours and baking soda evenly.
- Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
- Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
- You can press them with a fork if desired, but not necessary.
- Bake 8-10 minutes.
- Let cool 5 minutes before removing from baking sheet.
Nutrition Facts : Calories 74.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 7.8, Sodium 32.3, Carbohydrate 11.1, Fiber 0.4, Sugar 9.2, Protein 1.7
GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)
I found this GF peanut butter cookie recipe on a few sites, but I made a few modifications and added some extra goodies to make these similar to my mother's Peanut Butter Kisses cookies she made at Christmas time.
Provided by Chef Deda
Categories Dessert
Time 14m
Yield 20-28 cookies
Number Of Ingredients 7
Steps:
- - Preheat oven to 350 degrees.
- - Grease a baking sheet.
- - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
- - Once smooth roll into small balls (about the size of a dollar coin)
- - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
- - Place the completed cookie sheet in the oven for 8-11 minutes.
- - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
- - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.
HIGH ALTITUDE PEANUT BUTTER COOKIES
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
Provided by Meeka777
Categories Drop Cookies
Time 21m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
- Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
- Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
- Makes: about 2 to 2-1/2 dozen cookies.
GLUTEN FREE PEANUT BUTTER COOKIES
Make and share this Gluten Free Peanut Butter Cookies recipe from Food.com.
Provided by carmellatte101
Categories Dessert
Time 25m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 310.1, Fat 17.4, SaturatedFat 3.5, Sodium 20.5, Carbohydrate 33.5, Fiber 2.1, Sugar 29.9, Protein 9.6
HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES
This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.
Provided by Jamie B
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F.
- Mix peanut butter and sugar until smooth.
- Beat egg and baking soda.
- Add egg mixture to peanut butter mixture, stirring well.
- Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
- Flatten each ball with tines of fork, making a cross pattern.
- Bake until puffed and slightly golden, about 8 - 12 minutes.
- Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
- * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
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