Perfect Gluten Free Peanut Butter Cookies Recipes

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.

Steps:

• Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
• Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 Degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter.
• In a small bowl combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the peanut butter mixture to form a dough.
• Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets before removing to wire racks to cool completely.

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.