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These are homey and rich. These are one of the first cookies I’ve made that I wouldn’t pick out of the line up as gluten free.
Preheat oven to 350ºF. In a large bowl, or mixer bowl, cream together butter, both sugars, and peanut butter. Mix in eggs one at a time scraping down the sides as needed.
In a large bowl stir together flours, starch, xanthan gum, salt and baking powder. Blend the flour mixture into the butter mixture and stir until thoroughly combined.
Drop dough 2 tablespoons at a time onto a cookie sheet leaving 2 inches in between each cookie. I like to soak my fork in a cup of water and keep it nearby to press the cookies. Press each ball down to about 1 inch thick using the fork and make the ‘typical’ peanut butter cookie hash marks on the top.
Bake for 10-12 minutes or until cookies are slightly browned on the bottom.
*Oat flour can be made very easily by adding gluten free oats to a food processor and blending until you reach flour like consistency.
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