We have spent two years trying to find amazing gluten-free baked goods. We have had no luck. Most GF baked goods are for the most part, hard. Sometimes they are as hard as a rock. Sometimes they are crusty as a rock on the outside and soft on the inside. Sometimes they taste like salty, spoiled, I don't even know what. And sometimes they are only good when they are just cooked and an hour later they taste awful. Mostly, we have tried other people's recipes and GF products from the grocery store GF and frozen section.
FINALLY, I have made a recipe that works! These cookies are awesome when they come out of the oven. Awesome the next day. Awesome after they are frozen and thawed. So excited I can finally eat a good cookie again.
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INGREDIENTS
3/4 cup Creamy Peanut Butter (We use JIF Natural)
1/2 cup Butter, softened
1 1/4 cup Light Brown Sugar, firmly packed
3 Tbsps Milk
1 Tbsp Vanilla Extract (not imitation vanilla)
1 Large Egg
1 3/4 cups Bob's Red Mill All Purpose Baking Flour (Gluten Free and Dairy Free)
3/4 Tsp Baking Soda
3/4 Tsp Salt
Heat oven to 375 degrees.
In large bowl, combine peanut butter, butter, brown sugar, vanilla. Beat at medium speed until blended. Add egg. Beat until blended.
In medium bowl, combine, flour, baking soda and salt. Add in portion creamed mixture until well blended.
Measure cookie dough by rounded teaspoon and roll into a ball. Drop cookie ball onto a baking sheet two inches apart. ( I used non-stick foil. Parchment paper will absorb some of the butter or PB and change the recipe and cook time.)
Take a fork, dipped in flour and lightly press fork on the top of each PB ball in a checkerboard pattern.
Bake for 8 minutes. Do not over bake.
Let cool on baking sheet for 2 minutes. Remove and place on cooling rack to cool completely.
Makes about three dozen cookies.
Happy Baking!
Have a Health-a-licious Day!
FINALLY, I have made a recipe that works! These cookies are awesome when they come out of the oven. Awesome the next day. Awesome after they are frozen and thawed. So excited I can finally eat a good cookie again.
INGREDIENTS
3/4 cup Creamy Peanut Butter (We use JIF Natural)
1/2 cup Butter, softened
1 1/4 cup Light Brown Sugar, firmly packed
3 Tbsps Milk
1 Tbsp Vanilla Extract (not imitation vanilla)
1 Large Egg
1 3/4 cups Bob's Red Mill All Purpose Baking Flour (Gluten Free and Dairy Free)
3/4 Tsp Baking Soda
3/4 Tsp Salt
Heat oven to 375 degrees.
In large bowl, combine peanut butter, butter, brown sugar, vanilla. Beat at medium speed until blended. Add egg. Beat until blended.
In medium bowl, combine, flour, baking soda and salt. Add in portion creamed mixture until well blended.
Measure cookie dough by rounded teaspoon and roll into a ball. Drop cookie ball onto a baking sheet two inches apart. ( I used non-stick foil. Parchment paper will absorb some of the butter or PB and change the recipe and cook time.)
Take a fork, dipped in flour and lightly press fork on the top of each PB ball in a checkerboard pattern.
Bake for 8 minutes. Do not over bake.
Let cool on baking sheet for 2 minutes. Remove and place on cooling rack to cool completely.
Makes about three dozen cookies.
Happy Baking!
Have a Health-a-licious Day!
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