Gluten-Free Peanut Butter Chocolate Chip Cookies!

Oh My! These cookies are the best and they freeze great! The freezer is your friend, my friends...and this works for our gluten-free quinoa crackers too. For longer lasting crackers and cookies, just pop them in the freezer.

These cookies are easy to bake - I made these on a Thursday morning. You can store the dough in the fridge for several days if you don't have the time to bake them all at the same time. And I ALWAYS double the recipe. I bake them all, let them cool, them pop them in the freezer. They thaw quickly. Here's the recipe. Enjoy.

Nut butter cookies - Rich and crumbly

Preheat oven to 375 degrees
Beat until Soft:
1/2 cup butter
Add gradually and blend until creamy
1/2 cup firmly packed brown sugar
1/2 cup sugar
Beat in:
1 egg
1 cup peanut or almond butter
1/2 teaspoon salt
1/2 teaspoon vanilla
Add
1-1.5 cups all purpose gluten-free flour
Roll dough into small balls. Place on greased cookie sheet or parchment paper. Press flat with a fork (2 directions). Bake about 12 min. on center rack. Cool on cookie sheet 2-3 minutes before removing and place on rack to cool. Enjoy immediately or freeze  :)

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