BETTY CROCKER GLUTEN FREE PEANUT BUTTER COOKIES RECIPES

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GLUTEN FREE PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM



Gluten Free Peanut Butter Cookies Recipe - BettyCrocker.com image

Packed with great peanut butter taste, these peanut butter cookies are sure to please.

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Yield 30

Number Of Ingredients 7

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Bisquick™ Gluten Free mix

Steps:

  • In large bowl, mix sugars, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate about 2 hours or until firm.
  • Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. With fork dipped in sugar, flatten balls in crisscross pattern.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 80 mg, SugarContent 8 g, TransFatContent 0 g

GLUTEN-FREE DOUBLE PEANUT BUTTER COOKIES RECIPE ...



Gluten-Free Double Peanut Butter Cookies Recipe ... image

Enjoy these cookies stuffed with peanut butter and topped with sugar – perfect dessert treat for your guests.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 24

Number Of Ingredients 18

1 cup brown rice flour
1 cup sweet white sorghum flour
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup garbanzo and fava flour
1/4 cup potato starch flour
1 1/2 teaspoons xanthan gum
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1/4 cup sunflower or canola oil
2 eggs
1 cup packed brown sugar
1/4 cup almond milk, soymilk or regular milk
2 teaspoons pure vanilla
1/2 cup crunchy peanut butter
1/2 cup gluten-free powdered sugar
2 tablespoons granulated sugar

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
  • In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
  • In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
  • Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
  • Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 210 , CarbohydrateContent 29 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 14 g, TransFatContent 0 g

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