Gluten Free Peanut Butter Cookies
I had a request from the Bean for homemade Nutter Butters and did my best to try to make them for him. Unfortunately, every time I baked the cookies in the peanut shape they would expand and grown and turn into giant misshapen beans. I finally gave up and made traditional round peanut butter cookies.
These ended up being gluten free by accident. I didn’t check our flour supply before I started in the kitchen and ended up only having Mochiko Rice Flour. It ended up working quite nicely and the cookies ended up thin and chewy and just about perfect.
The original recipe came from Cookies and Cups and was modified just a bit. She has great pictures on how to do the homemade Nutter Butter if that is your end goal–if not, plain ol peanut butter cookies are just as good.
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2½ Mochiko Rice Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon vanilla
- 1) Preheat oven to 375 degrees. Prepare baking sheet by using parchment, spraying with cooking spray or using a Slip-Mat.
- 2) Cream together the butter, peanut butters and sugars. Add the eggs one at a time until mixed together well.
- 3) In a separate bowl, mix the dry ingredients.
- 4) With the mixer on low speed, add the dry ingredients to the wet. Once combined add the vanilla.
- 6) Let chill in the fridge for at least 30 minutes but maybe even longer.
- 7) When you are ready to bake, make small balls of dough and roll into a bowl of sugar. Place each one on baking sheet and gently press flat with the tines of a fork.
- 8) Bake for 5-8 minutes. They bake quick so watch them.
- 9) Let cool and enjoy!