Peanut Butter Cookies (Gluten-Free Recipe*)

These classic peanut butter cookies are gluten-free.

30 min.prep time 50 min.total time

2 dozen cookies

4.2 5 Ratings

Ingredients

1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter, softened

1/4 cup creamy peanut butter

1 Land O Lakes® All-Natural Egg

1/2 teaspoon gluten-free vanilla

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

Directions

Heat oven to 375ºF. Combine brown sugar, butter and peanut butter in large bowl. Beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add gluten-free flour blend, baking powder, baking soda and salt. Beat 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 for 8 to 10 minutes or until edges are lightly browned.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

Recipe Tip

- If dough is too soft, cover and refrigerate until chilled (30 to 45 minutes).

- Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 3.5g

Cholesterol: 15mg

Sodium: 75mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: 1g

Recipe Comments & Reviews

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I used crunchy peanut butter and increased it to ½ cup
They turned out to be the best gluten free I have had and
I have tried way too many.
Very good, thank you it is hard to find recipes that work
and taste good .

Posted Dec 12 2012 by Gayle

Test Kitchen Comment

From:

Cindy

Thanks so much!

Posted December 12, 2012

Yummy

Posted Oct 18 2012 by DJ

The secert to making these is chilling of the dough, To make peanut butter Blossom cookies rolling into a small ball, size of a walnut, & place 2 chunky choc. chip (or choc kiss) on top an bake, ALWAYS use parchment paper when baking gluten free cookies, makes them so easily to remove. LET COOL about 3 min. then remove. You can't tell the difference between reg. cookies & the gluten free.

Posted Mar 03 2012 by glad

It turned out pretty dry.., ugh! Wouldn't bake it again , I'm sorry.

Posted May 31 2011 by baily

Very light and crispy for a peanut butter cookie. Delicious! Just be sure not to over cook. They burn easily. But are quick and easy when you need something fast!

Posted Oct 18 2010 by Elisa

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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/929