Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies Recipe

Gluten-Free, Grain-Free

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Crowned 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.   

Ingredients  

• 1 cup sifted Otto’s Naturals – Cassava flour
• ½ cup organic cane sugar
• ½ cup brown sugar
• ¾ cup organic peanut butter, crunchy is our preference
• ½ cup butter, softened
• 1 egg
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

 Instructions   

1. Preheat oven to 375 degrees Fahrenheit
2. Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.
3. Mix dry ingredients together and then stir in.
4. Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet.  Flatten in crisscross pattern with fork dipped into sugar.
5. Bake for 7-9 minutes. Cool 5 minutes.

Prep Time: 10 Minutes
Cook Time: 7-9 Minutes
Total Time: 20 Minutes