GF Peanut Butter Cookies Recipe

 Delicious Gluten-free Peanut Butter Cookies

What to do. The gluten-free chocolate chip cookies were gone, and I like to have some gluten-free treat in the freezer. So, I decided to make peanut butter cookies this time. I have no idea how many calories they have, but I do know that I needed to eat a high protein dinner, for lunch pretty much consisted of peanut butter cookies. Don't tell anyone.

Next month I'll be making Christmas Stollen and freezing it.  Must get the ingredients soon.

Peanut Butter Cookies - Gluten Free Recipe:

1/2 c. butter
1/4 c. regular Crisco shortening
1 1/4 c. light brown sugar
3/4 c. peanut butter
1 egg
1 T. vanilla

1 c. fine rice flour
1/2 c. potato starch
1/2 c. tapioca flour
1 t. baking powder
3/4 t. baking soda
1/4 t. salt

Cream wet ingredients. Add (mixed) dry ingredients and mix well.

Form into walnut-size+ balls. Place 2-3 inches apart on cookie sheet. (I use heavy jelly roll pans and get a dozen cookies on each.)

Bake 350 degrees for 12 minutes. After taking them out of the oven, let them cool on the cookie sheet before removing them. I baked the first batch at 375 for 10 minutes, but they didn't get done enough or dry enough for me.

The first photo includes a few of the cookies that I pressed with a fork before baking.

Of course, you can also use this recipe to make Hershey peanut blossoms. To do so, as soon as the cookies are out of the oven, press a Hershey kiss into the top of each one. Who doesn't like those, right??

This batch made 2 1/2 dozen 2 in. cookies. The full 2 1/2 dozen did not make it to the freezer, however, in spite of my good intentions.

These are very good, and are more like peanut butter shortbread. SO tender!

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