Make these soft, chewy, and not-too-sweet gluten free cookies with your favorite peanut or almond butter. The choice is yours, but make a double batch ‘cause they won’t last long – and they are even better the second day!
What you’ll need:
½ cup butter (softened) or margarine
½ cup packed brown sugar
½ cup white sugar
1 cup peanut or almond butter
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla
1 to 1 ½ cups all purpose GF flour. (See our post on flour recipes.)
TIP: We use Cloud 9 flour for this which has xanthan gum in it, but if your flour does not, you will have to add 1 teaspoon of xanthan gum.
What you’ll do:
Preheat oven to 350 degrees and line your cookie sheet with parchment paper.
In large bowl, beat the butter until smooth. Add sugars gradually and mix until creamy.
Stir in egg, nut butter, salt, baking soda, and vanilla.
Sift, measure, and add flour. You will need to use the full amount if your nut butter has lots of oil in it. Start by adding 1 cup and then, if needed, add additional flour by the quarter cup. Your batter is perfect when it is a bit crumbly and feathers like hard ice cream when you scoop the batter to make your cookies! (If you use Cloud 9 flour and Kraft peanut butter, you will need 1 and ¼ cups of flour.)
Scoop batter with a teaspoon and roll into balls. Place on cookie sheet and press flat with a fork.
Bake for 8 to 10 minutes.
TIP: We like these cookies best when they are a bit under done, making them soft and chewy.
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