Super Soft Gluten-Free Peanut Butter Cookies

Who doesn’t like super soft, super chewy cookies? Peanut butter cookies naturally create this divine texture, but using gluten-free flour only increases the magic.

I whipped up these peanut butter cookies when I needed a dessert for a crowd that included gluten-free needs. Everyone loved them. Someone even said they would have never guessed they were gluten-free. These cookies are soft, without being cake-y. You can always count on peanut butter giving an ultra rich flavor. Natural coconut sugar gives these cookies a chewy texture in addition to making them nice and soft. Rice flour and oat flour actually make these more soft and delicate than other cookies, so have no fear that these cookies won’t be just as delicious as your classic PB recipe.

If you have kids or work with kids in one setting or another, you know that you have to plan ahead. Sometimes we just need cookies to have on hand at any moment. This dough is perfect for all your events and activities because the dough needs to be chilled before baking. You can make up this dough and store it in the freezer for several weeks. This will ensure you’ve made cookies in advance, just waiting in the freezer right when you need them!! Enjoy their gluten-free peanut buttery goodness!

 

Super Soft Gluten-Free Peanut Butter Cookies (dairy-free option)

1 1/4 cup Natural Creamy Peanut Butter
1 cup Earth Butter or Organic Butter, softened
1 1/3 cup Coconut Sugar or dry sweetener of choice*

1.5 Tablespoons Pure Vanilla Extract

1 Large Organic Egg

1 Large Egg Yoke
1 cup Rice Flour
1/2-2/3 cup Gluten-Free Oat Flour

1/2 teaspoon Guar Gum
1 Tablespoon Cornstarch
1 1/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt

dash cinnamon

 *add 1/2 teaspoon of molasses if using another dry sweetener besides coconut sugar

Directions
In a large bowl, cream together the peanut butter and butter until light and fluffy, about 5 minutes. Beat in vanilla and coconut sugar. Add the eggs and beat for another minute.  Add the flours, corn starch, baking soda and sea salt, and mix until just combined. The dough shouldn’t be sticky, so add an extra 1 or 2 tablespoons of oat flour if needed. Scoop out about 1 1/2 tablespoons sized balls, roll into smooth spheres and place on a parchment lined baking sheet. Continue doing this until all your dough is rolled out into small balls and crowd them all onto the baking sheet. Cover with plastic wrap and place in the freezer for 30 minutes or in the refrigerator for up to 2 days. Make sure you chill dough before baking!
Pre-heat the oven to 350 degrees.

Line 1 more baking sheet with parchment paper. Place 10-12 cookies on one of these, and bake cookies for 7-8 minutes.  These cookies just need to bake until just set and will continue to cook and firm as they cool. If you want really evenly baked cookies, you can rotate the pan halfway through baking. Remove cookies from the oven and allow to cool for 10 minutes before eating. Store cooled cookies in an airtight container for up to 3 days at room temperature.

Makes 32-35 cookies