Soft Peanut Butter Cookies
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 89.8
- Total Fat: 5.1 g
- Cholesterol: 6.5 mg
- Sodium: 60.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
IntroductionThese are better than my mom's. Soft and full of peanut butter taste. Best of all it is Wheat and Gluten Free. These are better than my mom's. Soft and full of peanut butter taste. Best of all it is Wheat and Gluten Free.
1/2c soften unsalted butter
3/4c Skippy Natural Creamy Peanut Butter (or whatever you have in the house)
2/3c packed brown sugar
1/3c Agave Nectar
1 large egg white
1/2tsp. vanilla, gluten free
1-1/2c Bob's Red Mill GF/WF All Purpose Baking Flour, sifted
1/4tsp Bob's Red Mill Xanthan Gum
1tsp baking soda
I find the Bob's Red Mills GF/WF flour to be very lumpy, so I measure out what I need and then sift it. If you do not have a sifter a mesh collandar (sp) will work.
Make sure you do cool the cookies on the cookie sheet on the rack to prevent the cookies from falling apart.
My vanilla, flour, & xanthan are all gluten free. I am still new to GF/WF lifestyle, but I think this is 100% GF/WF.
2) Preheat oven at 375 degrees F
3)Cover bowl with plastic wrap and place in freezer for 10min.
4) Shape dough by a tablespoon in to balls and place 2inches apart on an ungreased cookie sheet. Flatten with fork with a crisscross pattern. Be sure NOT to flatten too much.
5) Bake 6 - 9minutes or until set. (I did 9min) Cool on wire rack for 3mintues; remove to wire racks to cool.
Serving Size: about 3 dozen (I got 34 cookies)
Number of Servings: 36
Recipe submitted by SparkPeople user MOM23CUTIES357.