Sunday, June 6, 2010

Gluten Free Peanut Butter Cookies


Shawn wanted some peanut butter cookies today and I was all too happy to oblige him.  Peanut butter cookies are one of my favorite cookies of all time.  These delicious and attractive "criss cross" peanut butter cookies go great with a glass of milk and are definitely reminiscent of grandma's house.

If you're a fan of peanut butter cookies, give these a try.  They are superb!

Ingredients

1/4 cup millet flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup peanut butter
1/2 cup Crisco butter flavored shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg

In a separate bowl whisk together the flours/starches, baking soda, xanthan gum, and salt.  Set this aside.

In your stand mixer bowl, cream together the sugars, shortening, egg, and vanilla.  After thoroughly creamed together begin adding in the flour mixture.  The cookie dough will be crumbly in appearance when fully mixed.



Gather and squeeze the dough into a single ball (it presses together and sticks like play dough).  Wrap the ball in saran wrap and continue applying pressure to mash the dough together good.  Refrigerate for about an hour.

Remove the dough from the refrigerator and using just your hands, roll it into roughly 1 inch to 1.5 inch balls.  Place on an cookie sheet  about 2 inches apart and flatten slightly with the tines of a fork creating the criss cross pattern that is often pictured on peanut butter cookies.  Below is a picture of the cookies pre-oven on my old cookie sheet.



Bake for approximately 18 minutes at 350 degrees and cool on a wire rack.

Recipe makes 2 1/2 dozen delicious old fashioned peanut butter cookies.  Enjoy!

1 comment:

  1. I baked these again and used 3/4 cup of peanut butter (1/4 cup more than I had originally printed) They were so delicious, I changed the recipe to be 3/4 cup peanut butter.

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