Easy Gluten Free Peanut Butter Cookies ~ Gluten Free Cafe All Purpose Flour
The holidays are often a time of rushing around to get things done. I wanted to create a peanut butter cookie recipe that was simple but more sophisticated than my Easy Low Sugar Peanut Butter Cookies. I came across Gluten Free Cafe All Purpose Flour at my local Walmart. It contained sorghum flour which I know adds great texture and chew to gluten free baked goods. I searched the internet and realized that this flour had no recipes created using it that I could easily find. I took this as a challenge to make a few tasty cookie recipes with this awesome blend. I made these easy peanut butter cookies and Gluten Free Italian Anise cookies as well. Both exceeded my expectations on the first try. I am excited to try this flour in more recipes and see how well it turns out. This flour bend works very well for cookies and I will be using it as long as the price stays low (four bucks for two pounds!). I tend to use the least expensive ingredients that I can find and usually do not use premade flour blends because of high prices. I was extremely happy to find such a good deal on Gluten Free Cafe All Purpose Flour and that it worked better than some of the more expensive blends I have tried. If you cannot find this blend, I would try another blend that contains sorghum flour as an ingredient.
- 3 cups Gluten Free Cafe All Purpose Flour (or other sorghum containing blend)
- 1 tsp baking soda
- ¼ tsp salt
- 2 sticks of softened butter
- 1½ cup white sugar
- ¾ cups packed light brown sugar
- 1 cup good quality peanut butter
- 2 eggs
- 1½ tsp of vanilla extract
- In a medium sized bowl mix flour, baking soda, and salt.
- In a separate bowl mix butter and both sugars and vanilla until creamy about 2 minutes.
- Mix in peanut butter and eggs.
- Slowly mix in flour mixture until well combined.
- Drop cookies by the tablespoonful onto parchment paper lined cookie sheet.
- Flatten with fork to make crisscross pattern.
- Bake at 350 for 10 to 12 minutes.
- Center will be soft and edges will be just beginning to turn golden.
- Let cool before moving to containers or your mouth.
Linda Williams
Hey,
The Gluten Free Cafe All Purpose Baking Mix is great. I’ve used it for muffins and it tastes like “regular” muffins. My wheat eating family can’t tell the difference. I also have used it to flour fried chicken and it cooked up beautiful and very tasty.
I’m wondering if you have made biscuits with this amazing flour blend. Since going gluten free, missing homemade buttermilk biscuits and a real sandwich has been the hardest.
If you have a biscuit recipe I would love to try it. I know I will be trying some of your other great looking recipes.
Thanks