Gluten-Free Peanut Butter Cookies
Crowned with that classic crosshatch pattern and dunked in frosty glasses of milk, peanut butter cookies are the go-to after-school snack that we’ve never quite outgrown (it helps that we’re a bunch of big kids at heart). Our gluten-free recipe bakes up with crunchy toasted edges that give way to a chewy, melt-in-your-mouth middle. Otto’s Cassava Flour makes these simple yet oh-so-satisfying cookies a tradition worth sharing at any age.
10 minutes
7-9 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 243 |
| Fat: | 15 g |
| Carbohydrates: | 26 g |
| Protein: | 7 g |
| Cholesterol: | 20 g |
| Sodium: | 231 mg |
| Fiber: | 2 g |
| Sugars: | 14 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1 cup1 cup1 cup Cassava Flour, sifted (Otto's Naturals - Cassava flour)
- 1/2 cup1/2 cup1/2 cup Cane Sugar, organic
- 1/2 cup1/2 cup1/2 cup Brown Sugar
- 3/4 cup3/4 cup3/4 cup Peanut Butter, organic (crunchy is our preference)
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened
- 111 Egg
- 3/4 tsp3/4 tsp3/4 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees Fahrenheit
- Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.
- Mix dry ingredients together and then stir in.
- Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake for 7-9 minutes. Cool 5 minutes.
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