Gluten Free Peanut Butter Cookies
 
 
Ingredients
  • 6.25 ounces (1¼ cups) gluten-free cookie flour
  • ½ teaspoon xanthan gum
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup smooth peanut butter at room temperature
  • 5.25 ounces (3/4 cup) sugar
  • 3.5 ounces (1/2 cup) firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted peanuts, roughly chopped
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine the cookie flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanuts. If you want the cookies to spread less, refrigerate dough for 30 minutes (in the cookies pictured, we skipped this step, opting for the wider, flatter cookies).
  3. Using a 2-tablespoon-size scoop, portion the dough onto 2 ungreased cookie sheets, leaving several inches between for expansion. Lightly flatten the dough with the back of a spoon. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
  4. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-peanut-butter-cookies/