No-Gluten Peanut Butter Cookies
Yes, this recipe really works! Just be sure to bake the cookies on foil or Silpat silicone liners, because they stick to even greased cookie sheets.
INGREDIENTS | YIELDS 24 cookies
- 2 cups crunchy natural peanut butter
- ½ cup sugar
- ½ cup gluten-free powdered sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 teaspoon baking soda
- Granulated sugar
In large bowl, combine all ingredients except the extra granulated sugar. Cover; chill in refrigerator until dough is firm.
Preheat oven to 350ºF. Roll dough into 1″ balls; roll in sugar. Place on parchment paper, foil, or Silpat-lined cookie sheets.
Using a fork, flatten balls with a crosshatch pattern.
Bake 8–9 minutes, or until cookies are set. Let cool on cookie sheet 5 minutes, then carefully remove to wire rack to cool completely.
Fat: 11.15 grams
Saturated Fat: 1.87 grams
Carbohydrates: 20.25 grams
Sodium: 113.92 mg
Most powdered sugar has cornstarch added to prevent lumps and help stabilize whipped cream and other soft mixtures. You can make your own powdered sugar. Combine regular granulated sugar with a pinch of arrowroot powder in a blender and blend until very fine. Use as a substitute for powdered sugar in any recipe.