Time for another recipe! This weekend, my wife and I were having a friend over, and found ourselves in need of a dessert. I hate to admit it, but I totally hadn’t even thought about it until about 30 minutes before our friend arrived. Now, if you’re on the GF/CF diet, desserts can be a little tricky, since desserts are basically sugar, butter, and white flour.
So we were in a hurry, and my wife mentioned that she wanted peanut butter cookies, so of course, I decided to make it happen. The results were delicious. The best part? Our friend had no idea the cookies were even gluten free!
Peanut Butter Cookies
Mix together thoroughly
- ½ cup coconut butter (I heat it for about 30 seconds first to get it nice and soft)
- ½ cup peanut butter (can’t do peanuts? Try almond or cashew butter)
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1.25 cups of rice flour
- ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
Then add the dry ingredients to the wet and mix together thoroughly.
Place small rounded balls (I did them about an inch or so in diameter) 3 inches apart on baking sheet. Bake 10-12 minutes at 375 degrees.
Now, I know that most people flatten their peanut butter cookies before they bake them. I don’t! I put them on in little balls and let them cook that way. That helps them stay nice and soft. If you like a crunchier cookie, I’d flatten them with a rice floured-fork crisscross, so they have that classic peanut butter cookie look.