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Gluten Free Salted Peanut Butter Cookies – Made with just a fewingredients,these Peanut Butter Cookies are fudgy, sweet & salty, gluten free and naturally sweetened!
Hello, World!! It’s Friday! Make some noise!!
That was a bit obnoxious, eh? Saying “Hello” to THE world. That’s like saying that the whole world is reading ME… Aaaand, why isn’t it??
Althooooough, according to Mr. Google’s Analytics, I see 1 girl from Johannesburg and 2 boys from Russia dialing in. Um. Dialing in? What is this? 1992??
Speaking of 1992. I HATED Peanut Butter back in 1992. It took me like 16.4 years to finally give in. I was more about the Erokrem, known better as Nutella around these parts. While everyone was carrying aroundPB&J sammiches in their lunch boxes, I was whippin’ out a Macedonian-style sandwich as big as my headslathered with Erokrem. Best.Lunches.Ever. Thanks, Mom! ♥
Then, a few years later, something happened. Actually, college happened. College was about being forever broke and eating cheap. Cheap, as in scrambledeggsfor lunch ANDdinner, and Peanut Butter for dessert. The times that I DID havesome money laying around (how does money just lay around?), I spent it on partying. Err. I mean notebooks!
You should also know that I learned how to make cookies in college. Cookies on the cheap. A.K.A. Betty Crocker’s Cookie-Mix. Buuuut, I really WISH I had known about this Gluten-Free-deal way back then. I would have saved my thighs a few rubs and some carbs here and there, know what I mean?
Anyway. Peanut Butter Cookies remind me of College. So… yeah.
Now that I’m a grown-up (ewwwww! I hate admitting that!), and can make cookies from scratch, I try to include Peanut Butter whenever and wherever I can. Looking through my arsenal, I was inspired to make these cookies after seeing the Samoa Peanut Butter Bars that I made few months back. (Slurrrrp….) Followed up by a few searches, this is what I came up with.
Made with just 3 ingredients,maybe 5, these Peanut Butter Cookies are sweet, salty, gluten free and sugar free. BUT NOT taste-free! That’s what we’re looking for, right? It’s all about the taste, dang it!
With so few ingredients, every step in this recipe isimportant. YES it is. Cookies are temperaMENTAL. Got that? SO, don’t skip over the chillin’ part and then call me to tell me that the cookies didn’t work out, m’kay?? 😉
Go, have the greatest weekend ever and make them cookies!
Love you!
ENJOY!
Katerina | Diethood
Made with just a few ingredients, these Peanut Butter Cookies are fudgy, sweet & salty, gluten free and naturally sweetened.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Letting your cookie dough sit for 60 minutes can make the difference between a cookie with a gritty mouthfeel and one that you would never guess is gluten-free.
But it's a good idea in warm kitchens, if you're working with browned or warmed butter, or if you're rolling the dough. It reduces stickiness of gluten free doughs and also can enhance the flavor, but again, it's not necessary with gfJules Flour or Cookie Mixes.
In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.
Cassava flour is mild in flavor and provides a light texture to baked goods. It's also very absorbent and pairs well with brown or white rice flour to add structure without too much grittiness. It's grain-free and can be used as a 1:1 for all purpose flour in some recipes.
Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble.
Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.
Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for a gluten-free cookie to be crumbly, since it is the gluten itself that holds wheat cookes together.
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
-You may have had too much moisture in the mix. Reduce the liquid by 1-2 tablespoons or add 1-2 tablespoons of flour next time. -You may have added too much xanthan or guar gum. Reduce it somewhat next time.
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