These classic peanut butter cookies are gluten-free.
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1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/4 cup creamy peanut butter
1 large Land O Lakes® Egg
1/2 teaspoon gluten-free vanilla extract
1 cup Gluten-Free Flour Blend (see below)
1/4 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
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.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch (do not use potato flour), 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.
If dough is too soft, cover and refrigerate 30-45 minutes or until chilled.
- 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.
Packing your own gluten-free lunches is a safe and tasty way to stay on a gluten-free diet. These packable recipes include some classic favorites, and all have passed the important taste-test!