Easy Gluten Free Peanut Butter Cookies Using Gf Cake Mix Recipes
EASY GLUTEN FREE PEANUT BUTTER COOKIES (USING GF CAKE MIX)
This is from the Cake Mix Doctor's gluten free baking book. I really love all her recipes, and don't feel so guilty about "cheating" with cake mix since most of the GF cake mixes out there have pretty pure, healthy ingredients. Not an overwhelming PB flavor, and you get a nice chewy cookie.
Provided by LawyerMom
Categories Dessert
Time 20m
Yield 10-20 cookies, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the sugar together in a mixer until incorporated.
- Place the sugar in a shallow bowl.
- Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
- Bake at 375 for 10-12 minutes. Enjoy!
GLUTEN-FREE THREE INGREDIENT PEANUT BUTTER COOKIES
We kid you not--only three ingredients to home-baked cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
- Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 15 g, TransFat 0 g
GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)
I found this GF peanut butter cookie recipe on a few sites, but I made a few modifications and added some extra goodies to make these similar to my mother's Peanut Butter Kisses cookies she made at Christmas time.
Provided by Chef Deda
Categories Dessert
Time 14m
Yield 20-28 cookies
Number Of Ingredients 7
Steps:
- - Preheat oven to 350 degrees.
- - Grease a baking sheet.
- - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
- - Once smooth roll into small balls (about the size of a dollar coin)
- - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
- - Place the completed cookie sheet in the oven for 8-11 minutes.
- - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
- - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.
GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
GLUTEN-FREE PEANUT BUTTER COOKIES
An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
- Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
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