There may be no such thing as a perfect cookie… but these come pretty close. Gluten free baking is difficult at best, and making them look like the orginals?? really not that easy.
I reduced the sugar in the recipe.. mostly because I forgot to put it in, the original recipe called for another 1/2 C of granulated sugar…but they turned out great! Less sugar is a good thing. The chocolate part is really good. Makes them *fancy*. Actually I like this version even better than the “full of gluten” ones. Go figure. AND they look just like the ones at Grandma’s house. Perfect.
Peanut Butter Cookies
- 1 C creamy peanut butter (I used MaraNatha organic)
- 1/2 C Spectrum shortening (palm oil)
- 1 C brown sugar
- 2 eggs (replaced with 2 T flax meal and 4 T HOT water-let sit and then blended the daylights out of it with the stick blender to make it fluffy/frothy/more egg like.)
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 1/2 C gluten free flour ( I used a mixture of mostly potato starch with some sorghum, rice flour and tapioca starch in there too)
Mix dough, roll one inch balls and place them on the baking sheet. Smoosh them slightly with a fork and criss-cross the design on the top. Bake at 375 for 10 minutes or until they start to brown. Let cool on the baking sheet of a couple of minutes before removing them to the cooling racks. This allows the cookie to stay together and not crumble when you touch them later.
To make them really *fancy*, melt some Enjoy Life chocolate chips and drizzle chocolate over the baked cookies. I put a blob of melted chocolate in the middle of each cookie and just smooshed it across the top like frosting. Yum.