Gluten-Free Peanut Butter Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1/2 cup gluten-free peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1/2 cup unsalted butter (softened)

1 teaspoon molasses

1 large egg

1 1/4 cups gluten-free all-purpose flour with xanthan gum

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon gluten-free all-purpose flour

1 tablespoon granulated sugar (optional)

Directions

Cream

Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.

Add egg and molasses

Mix in the egg (or egg replacer) and the molasses. Mix until fully combined.

Dry ingredients

In a medium bowl add the gluten-free flour, baking soda and baking powder and stir to blend ingredients.

Combine ingredients

Add the flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.

Chill

Cover cookie dough and refrigerate for 30 minutes.

Bake

Preheat oven to 375°F.

Portion dough

Scoop 1 tablespoon of dough on a parchment-lined cookie sheet 2 inches apart. (I used a greased 1 1/2 tablespoon cookie scoop.)

Shape cookies

Add the tablespoon of gluten-free flour into a small bowl. Dip the bottom of your fork into the gluten-free flour and then press down on the tops of the cookies to make a crisscross “x” shape.

Sprinkle the tops of the cookies with granulated sugar. (optional)

Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)

Cool and serve

Allow the cookies to cool completely. Store in an airtight container. Enjoy!

Nutrition

• Serving Size: 1 cookie
• Calories: 127 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Cholesterol: 18 mg
• Sodium: 71 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 2 g