Gluten Free Peanut Butter Cookies (with quinoa flour)
These peanut butter cookies are crisp, peanuty and delicious. With only one flour they are perfect for anyone new to gluten free that needs cookie recipes that work NOW!
Servings 44 cookies
Calories 133kcal
Equipment
- Cookie scoops set of 3
Ingredients
- 2 cups quinoa flour (170g)
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 10 tablespoon white sugar (½ cup + 2 Tbsp)
- 10 tablespoon packed brown sugar (½ cup + 2 Tbsp)
- 2 eggs
- 1½ cups peanut butter
Instructions
- Preheat oven to 375°F.
- Combine flour, soda and salt in a medium bowl. Set aside.
- Cream butter and sugars in electric mixer until smooth. Add eggs and peanut butter, mixing until combined.
- Gradually add the flour mixture and mix until fully incorporated. Chill dough for 20 minutes.
- Using a portion scoop make 1½" dough balls and place 2 inches apart on a parchment lined baking sheet. Flatten each dough ball with a fork in a crisscross design.
- Cookies can be frozen at this point. Transfer from the freezer to a cookie sheet and straight into a preheated oven. Bake as directed.
- Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up.
- Transfer cookies to wire racks, cool for a few minutes then transfer to wire racks and cool completely.
- Store in airtight container up to 2 weeks. (Who has cookies that don't get eaten in 2 weeks?)
Notes
If you try these with another nut butter let me know how they turned out.
Nutrition
Serving: 1Cookie | Calories: 133kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 139mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 140IU | Calcium: 11mg | Iron: 0.4mg
