Gluten Free Double Peanut Butter Cookies Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

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.

GLUTEN-FREE DOUBLE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
• In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
• In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
• Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
• Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

DOUBLE-PEANUT COOKIES

Steps:

• Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

DOUBLE PEANUT BUTTER COOKIES II

Steps:

• Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.

GLUTEN-FREE DELICIOUS PEANUT BUTTER COOKIES

Steps:

• Mix together all the dry ingredients.
• Mix together all the wet ingredients.
• Combine the wet and dry ingredients.
• Roll into 2-inch balls.
• Place on cookie sheet about 1 inch apart.
• Flatten slightly.
• Bake in preheated 350°F oven for about 12 minutes.

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Make sure you have beaters that can handle thick batter.
• In a medium bowl, cream margarine and sugars.
• Beat in egg and peanut butter.
• In a separate bowl, mix flours and baking soda evenly.
• Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
• Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
• You can press them with a fork if desired, but not necessary.
• Bake 8-10 minutes.
• Let cool 5 minutes before removing from baking sheet.