Flourless Peanut Butter Cookies Gluten Free Food

GLUTEN-FREE PEANUT BUTTER COOKIES (FLOURLESS, DAIRY-FREE)

Steps:

• Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
• Mix the peanut butter with sugar until sugar has dissolved.
• Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
• Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
• Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
• Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
• Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that's fine as they will continue cooking with the residual heat).
• Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).

FLOURLESS PEANUT BUTTER COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F
• Mix together peanut butter and sugar.
• Add egg, vanilla and salt and stir until combined.
• If desired, mix in chocolate chips.
• Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)
• Bake for 8-10 minutes or until bottoms are just barely browned.
• Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.
• Enjoy!

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

BAILEY'S FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350@.
• Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined.
• The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar.
• Line a cookie sheet with parchment paper, place balls on sheet.
• Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 355 degrees F.
• Mix peanut butter and sugar until smooth.
• Beat egg and baking soda.
• Add egg mixture to peanut butter mixture, stirring well.
• Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
• Flatten each ball with tines of fork, making a cross pattern.
• Bake until puffed and slightly golden, about 8 - 12 minutes.
• Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
• * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350* and grease cookie sheets.
• Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
• Bake until puffed and a golden pale, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
• May be kept in air tight container at room temperature for 5 days.
• Makes about 2 dozen cookies.