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These classic peanut butter cookies are gluten-free.
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.
Dietary Fiber: 0g
Very tasty! A local bakery has gluten-free PB which are crispier than these. Any suggestions for variations to this recipe to increase crispness?
These are delish! First time I've tried anything gluten-free. I did double the peanut butter. I also did not have potato starch so I used cornstarch. Not sure if it changed texture but they are fluffy and wonderful.
I used crunchy peanut butter and increased it to ½ cupThey 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 workand taste good .
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.
It turned out pretty dry.., ugh! Wouldn't bake it again , I'm sorry.
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!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/929
© 2014 Land O'Lakes, Inc.
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As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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