Gluten free Peanut Butter cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
12 tbsp JIF creamy peanut butter .5 cup Butter Flavor Crisco (by 13MARTI) 20 tsp Dark Brown Sugar, Pure Cane Sugar 3 tbsp Milk, 3.25% 1 tbsp Vanilla Extract 1 large Egg, fresh, whole, raw 1.75 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by AUNTJESSICA) .75 tsp Baking Soda .75 tsp Salt - Table - 1 tsp. (by MIKNMEG)
Preheat oven to 375 F, cream together, peanut butter, shortening, brown sugar, milk, and vanilla in a large bowl. After blended well add egg and mix well again.
Combine flour, baking soda, and salt, mix and then add to large bowl, mixing till well blended.
Drop a ball of cookie dough 2 inches apart on a greased cookie sheet, flatten with a fork in a crisscross pattern.
Bake 8-9 min until just beginning to brown.
cool a few mins on baking sheet before removal to rack.
Serving Size: Makes 48 - 0.6 oz cookies
Number of Servings: 48
Recipe submitted by SparkPeople user LYONS2JAPAN.
Combine flour, baking soda, and salt, mix and then add to large bowl, mixing till well blended.
Drop a ball of cookie dough 2 inches apart on a greased cookie sheet, flatten with a fork in a crisscross pattern.
Bake 8-9 min until just beginning to brown.
cool a few mins on baking sheet before removal to rack.
Serving Size: Makes 48 - 0.6 oz cookies
Number of Servings: 48
Recipe submitted by SparkPeople user LYONS2JAPAN.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 4.1 g
- Cholesterol: 4.0 mg
- Sodium: 76.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
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