Soft & Chewy Gluten Free Peanut Butter Cookies

These Soft & Chewy Gluten Free Peanut Butter Cookies are crafted without eggs or butter, remaining entirely gluten free. I used flax eggs as a substitute for traditional eggs and skipped the butter, as peanut butter serves as a perfect alternative. The result are cookies that are so soft and chewy, you wouldn't guess they contain almond and gluten free flour! Savor them warm with a glass of milk!

By Rose Huxford

Soft & Chewy Gluten Free Peanut Butter Cookies

Yields: ~ 24 cookies (or more, depending on size you want)

Pre-heat oven: 350 degrees F

Prep-time: 5 minutes

Bake-time: 10-15 minutes

Total-time: ~30 minutes

Equipment: Baking sheet pan, parchment paper,1 large mixing bowl, hand mixer or stand mixer, spatula, measuring spoons, liquid measuring cup, measuring cups, 2 small bowls, fork, cooling rack.

Ingredients

• 1 1/4 cup creamy peanut butter

• 1 tbps ground flaxseed meal (or 1 egg)

• 3 tbsp water

• 2 tsp pure vanilla extract

• 1/4 cup almond milk, or non-dairy milk

• 3/4 cup brown sugar

• 1/3 cup cane sugar

• 1 cup almond flour

• 1 cup gluten free 1:1 baking flour (King Arthur or Bob's Redmill)

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/3 cup cane sugar for coating

  
  

Directions

1. Pre-heat your oven to 350 degrees F.

2. Make your Flax egg: In a small bowl, add 1 tbsp of ground flaxseed meal and 3 tbsp of water. Stir to combine. Then, allow the mixture to rest for a couple of minutes so it can thicken. *If you're using an egg, skip this step.

3. In the meantime, fill your liquid measuring cup with hot water and then promptly pour it out. After that, use the warmed measuring cup to measure the peanut butter. This method ensures the peanut butter glides out effortlessly without sticking to the cup. Transfer the peanut butter to your stand mixer bowl or a large mixing bowl.

4. Next, add in both sugars and beat for about 30-60 seconds, or until the texture is creamy and smooth.

5. Add in the vanilla, almond milk and flax egg (or egg). Beat for another 30 seconds. Make sure to scrap down the bottom and sides of the bowl to ensure all ingredients are well incorporated.

6. Incorporate the almond flour, gluten-free flour, salt, baking soda, and baking powder. Mix for approximately 30-45 seconds, or until the dry ingredients are thoroughly integrated with the wet ingredients. You'll know the batter is well combined when it pulls away from the sides of the bowl.

7. Take a medium-sized cookie scooper or a tablespoon to scoop the cookie dough. Shape it into a ball measuring either 1" or 2" in diameter (your preference), then roll it in a bowl of cane sugar to coat it completely. Afterward, place the coated cookie dough ball on your prepared baking sheet.

8. Continue this process, ensuring there is approximately a 1/2-inch gap between each cookie, as they will expand a bit.

9. Use a fork to press the cookie dough half way down and make a crisscross mark on each cookie.

10. Bake for about 10-15 minutes, or until the bottoms of the cookies are a golden brown. To achieve a soft and chewy texture, remove the cookies while they are still slightly under baked and allow them to cool on the sheet pan for about a minute. Then, transfer them to your cooling rack.

11. Relish your cookies warm accompanied by a glass of milk, or let them cool entirely and keep them in an airtight container for 3-4 days. Alternatively, place the fully cooled cookies in a freezer bag, and they will preserve excellently in the freezer for up to 3 months!

By Rose Huxford