Old-fashioned peanut butter cookies are a classic, aren’t they? Their soft, slightly chewy texture and peanut butter flavor is hard to resist. So how about ones that can be made not only gluten free, but egg free and dairy free too, if you so choose?
I have made these without the use of xanthan gum or guar gum, but it does mean they’re a bit more fragile. Should you not have a problem with either of those ingredients, feel free to add 1/2 teaspoon of either one to your dry ingredients.
- GF flour mix - 3/4 cup + 2 Tablespoons
- coconut sugar (sucanat, organic cane sugar or honey) - 1/4 cup or 2 Tablespoons agave
- brown sugar - 1/4 cup (packed)
- baking soda - 1 teaspoon
- sea salt - 1/4 teaspoon
- peanut butter - 1/4 cup + 2 Tablespoons
- coconut oil or butter or non-dairy butter - 1/4 cup (gently melted)
- egg - 1 or *1/4 cup egg replacement
- pure vanilla extract - 1 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon (optional)
Preheat oven to 350 degrees Fahrenheit.
Measure the dry ingredients into a bowl or standing mixer and whisk together. In a separate bowl, measure the liquid ingredients and add to the dry ingredients. Then mix them together. It will appear crumbly, like this:
But don't worry because it will still form 12 evenly sized balls. Then flatten them slightly in your hand. I actually like to shape them up a bit before laying them on a non-stick baking sheet.
Then, using a fork, you may dampen the tines slightly in water, press gently vertically and then diagonally. Sprinkle a pinch of sugar on top, if you like.
Bake 10 - 12 minutes. Oven temperatures may vary so keep an eye on them. Makes 1 dozen.
They will firm up as they cool, so please allow them to cool completely before gently removing them from the cookie sheet with a pancake flipper - otherwise they may crack or even fall apart. I actually lay them on a rack at this point so they really get a good chance to set.
Then enjoy! :D
* To make an egg replacement: Measure 1 Tablespoon chia seeds or ground flax seed and 3 Tablespoons warm water. Stir and allow to set until it forms a gel. Add to the liquid ingredients as you would an egg.