Our gluten free peanut butter cookies are so good no one would ever know they are gluten-free. Made with shortening rather than butter and lots of peanut butter, these are the best peanut butter cookies around! Dairy-Free.
1 1/2cupsgluten-free flourtested with Bob's Red Mill 1 to 1 flour
1teaspoonbaking soda✅
1/4teaspoonsalt
Instructions
Preheat the oven and prep the pans. Preheat the oven to 375°F. Line the baking pans with parchment paper.
⭐️ Blend the wet ingredients. Cream the granulated sugar, brown sugar, and shortening for about 2 minutes or until light and fluffy. Add the peanut butter egg, and vanilla. Blend until combined.
3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup shortening, 1 1/2 cup peanut butter, 1 large egg, 1 teaspoon vanilla extract
⭐️ Add the dry ingredients. Add the flour, baking soda, and salt to the wet ingredients. Blend until just combined, scraping the sides if needed.
Refrigerate the dough. Place the dough into the refrigerator for 30 min -1 hour, or in the freezer for 15 minutes.
Prep the cookies. Scoop the cookies and roll them into a ball. Use a fork to gently flatten the top in two directions. Sprinkle with a little granulated sugar if desired.
⭐️ Bake. Bake for 9-10 minutes or until they start to turn golden brown. Let cool before storing.
Notes
For this recipe, you will want to use a no-stir creamy or crunchy peanut butter. Nut butters that need to be stirred prior to using will create greasy cookies that are difficult to roll.Gluten-Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.Kids Cooking Instructions: The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.