These classic peanut butter cookies are gluten-free.
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12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter, softened
14 cup creamy peanut butter
12 teaspoon gluten-free vanilla extract
1 cup Gluten-Free Flour Blend (see below)
14 teaspoon gluten-free baking powder
14 teaspoon baking soda
14 teaspoon salt
Sugar
STEP 1
Heat oven to 375ºF.
STEP 2
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.
STEP 3
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.
- If dough is too soft, cover and refrigerate 30-45 minutes or until chilled.
Gluten-Free 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 products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
