For a recent family get-together, I made this flour-free version of old-fashioned peanut butter cookies. They got rave reviews, so I’m sharing the recipe with you. The gluten-free eaters loved them, and the peanut butter lovers loved them too, so it was win-win 🙂 Next time I make a batch, I’m going to try and reduce the granulated sugar to one cup. I’ll let you know if the quality suffers at all.
Peanut Butter Cookies
2 cups creamy peanut butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp baking soda
2 tsp vanilla
1/4 teaspoon salt
Pre-heat oven to 350° F. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. Mix until all ingredients are well combined. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2″ apart. With a fork dipped in a bit of cornstarch, flatten cookies slightly, making a crisscross pattern on top of each cookie. Bake, rotating the baking sheets halfway through, until the edges are set, 9 to 11 minutes, being careful not to overbake. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 3 dozen cookies.
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