Grain-Free Peanut Butter Cookies
Grain-Free, Gluten-Free
Marked with that classic crosshatch pattern and dunked in frosty glasses of milk, peanut butter cookies are the go-to after-school snack that we’ve never quite outgrown (it helps that we’re a bunch of big kids at heart). Our gluten-free recipe bakes up with crunchy toasted edges that give way to a chewy, melt-in-your-mouth middle. Otto’s Cassava Flour makes these simple yet oh-so-satisfying cookies a tradition worth sharing at any age.
Prep Time: 10 Minutes
Cook Time: 7-9 Minutes
Total Time: 20 Minutes
Ingredients
- ½ cup organic cane sugar
- ½ cup brown sugar
- ¾ cup organic peanut butter (crunchy is our preference)
- ½ cup unsalted butter, softened
- 1 egg
- 1 cup sifted Otto’s Naturals – Cassava Flour
- ¾ teaspoon baking soda
- ½ teaspoon Otto's Naturals Grain-Free Baking Powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.
- Mix dry ingredients together, and then stir in butter mixture.
- Shape dough into 1 ¼-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped into sugar.
- Bake for 7-9 minutes. Cool 5 minutes.
