PEANUTS GLUTEN FREE RECIPES

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PEANUT BUTTER COOKIES (GLUTEN-FREE RECIPE) - LAND O'LAKES



Peanut Butter Cookies (Gluten-Free Recipe) - Land O'Lakes image

These classic peanut butter cookies are gluten-free.

Provided by Land O'Lakes

Categories     Shaped    Peanut Butter    Butter    Peanut    Peanut butter    Sweet    Baking    Nut    Dairy    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 24 cookies

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter softened
1/4 cup creamy peanut butter
1 large Land O Lakes® Egg
1/2 teaspoon gluten-free vanilla extract
1 cup Gluten-Free Flour Blend (see below)
1/4 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Sugar

Steps:

  • Heat oven to 375ºF.
  • Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add gluten-free flour blend, baking powder, baking soda and salt; beat at low speed until well mixed.
  • Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork. Bake 8-10 minutes or until edges are lightly browned.

Nutrition Facts : Calories 80 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CLASSIC GLUTEN-FREE PEANUT BUTTER COOKIES



Classic Gluten-Free Peanut Butter Cookies image

These gluten-free peanut butter cookies are so easy to make! All you need is one bowl and a few simple ingredients. The recipe calls for gluten-free flour, which gives them crisp edges and a tender center.

Provided by Elizabeth

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 36

Number Of Ingredients 9

½ cup creamy peanut butter ((4 ¾ ounces; 135 grams))
½ cup butter or dairy-free margarine, softened ((4 ounces; 113 grams))
½ cup granulated sugar, plus additional for rolling cookies (see note) ((3 ¾ ounces; 106 grams))
½ cup packed brown sugar ((3 ¾ ounces; 106 grams))
1 large egg ((about 2 ounces; 56 grams out of shell))
1 ¼ cups gluten-free baking flour, see note ((6 ½ ounces; 185 grams))
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Steps:

  • Mix peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds Stop mixer. Add gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms. Cover bowl and chill dough for 30 minutes.
  • Preheat oven to 375° F. Line two baking sheets with parchment paper.
  • Scoop dough, about one heaping tablespoon, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets. Dip a fork into sugar and press a crisscross pattern into the top of each cookie.
  • Bake until edges are light golden brown. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes. Rotate pans halfway through baking.
  • Remove the pans from the oven. Allow cookies to cool on the pan for three to five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough.
  • Store cookies in an airtight container for up to four days.

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