AuthorThe Hearty BakerCategoryCookiesDifficultyBeginnerHere's a recipe for some tender, delicious peanut butter cookies. A glass of ice-cold almond milk and a few of these cookies, and you are set.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a mid-size mixing bowl sift together gluten free flour, baking soda, and salt. Set aside.
In a large mixing bowl beat together peanut butter, sugar, margarine, vanilla extract, and applesauce until fluffy.
Add the flour mixture to the peanut butter mixture, and mix slowly until thoroughly combined. It should come together when squeezed. If it is too dry add a tablespoon of water or non-dairy milk if too dry.(but it actually should be fine).
Roll dough into walnut-size balls(two-tablespoons). Place on cookie sheets and flatten with your hand or the bottom of a glass. You can use a fork to score the tops of the cookies to give the cookies the grid pattern they are known for. Place in oven, and bake for 10-12 minutes, or until edges are lightly browned. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a mid-size mixing bowl sift together gluten free flour, baking soda, and salt. Set aside.
In a large mixing bowl beat together peanut butter, sugar, margarine, vanilla extract, and applesauce until fluffy.
Add the flour mixture to the peanut butter mixture, and mix slowly until thoroughly combined. It should come together when squeezed. If it is too dry add a tablespoon of water or non-dairy milk if too dry.(but it actually should be fine).
Roll dough into walnut-size balls(two-tablespoons). Place on cookie sheets and flatten with your hand or the bottom of a glass. You can use a fork to score the tops of the cookies to give the cookies the grid pattern they are known for. Place in oven, and bake for 10-12 minutes, or until edges are lightly browned. Enjoy!