Gluten free peanut butter cookies

Whata weekthis has been. Crazy doesn’t begin to describe it and on top of it we got this crazy snow storm, NEMO, that actually got us bad. Well I guess not as bad as other places but never the less bad!!

Anyhow, through out these few days I have baked these peanut butter cookies, which were a saver for us. I really like the filling of a warm peanut butter cookie and a glass of milk when cold outside! 

My kids were thrilled I made them and they couldn’t believe these peanut butter cookies were gluten free. I am actually loving all of the gluten free goodies I have been baking lately and I truly don’t miss the whole wheat flour at all. I will still use it eventually but for now I am liking the oat, almond and coconut flour thus far. I think they are great to bake with.

Anyhow, I left the peanut butter cookies as is and did not use any chocolate or anything else for that matter. I also used crunchy peanut butter but just stick with the smooth kind because I think it will give you a better result.

By the way the new website will come very very soon. I am so excited to share it with you all…

Enjoy!!

Make sure you flatten the cookies with the palm of your hand before placing in the oven. Also use creamy peanut butter. I used crunchy but the results will be better with a creamy kind. Also be ware of trans fat peanut butter versions out there!

These cookies were nice and chunky. They were crispy as well :-)

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Gluten Free Peanut Butter Cookies

Yield: 20 large cookies

Prep Time: 5-10 minutes

Cook Time: 12 minutes

Ingredients:

16 oz organic peanut butter, room temperature
3/4 cups unrefined sugar
1 tsp baking soda
2 organic eggs
2 tsp gluten free vanilla extract

Directions:

Preheat oven to 350Fº and line two cookie sheets with parchment and set aside.

Place peanut butter, sugar, and baking soda in a medium bowl or the bowl of a stand mixer, and mix on medium speed until well blended.  Add the eggs and vanilla and continue mixing on low just until blended... about 25 seconds.
Roll tablespoon sized balls of dough, about 1-inch in diameter, and place on the prepared baking sheet about 1 1/2 inches apart. Press the balls flat with the heal of my hand.

Bake cookies for 10-12 minutes.  Remove from the oven and allow to cool completely on the baking sheet before removing.

Recipe adapted from liv life

Nutrition facts calculated based on the recipe giving 20 cookies.