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Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Makes 3 dozen cookies

Preheat oven to 350°F (180°C)

Baking sheets, ungreased

Everybody’s absolute favorite cookie! These are just perfect to share with friends of all ages. No need to be separate from the crowd!


1 cup   soy flour   250 mL

12 cup   packed brown sugar   125 mL

12 cup   granulated sugar   125 mL

13 cup   cornstarch   75 mL

12 tsp   baking soda   2 mL

12 tsp   xanthan gum   2 mL

14   tsp salt   1 mL

12 cup   butter, softened   125 mL

12 cup   smooth peanut butter   125 mL

1   egg

12 tsp   vanilla extract   2 mL

Sweet rice flour (optional)


1. In a bowl or plastic bag, combine soy flour, brown sugar, granulated sugar, cornstarch, baking soda, xanthan gum and salt. Mix well and set aside.

2. In a separate bowl, using an electric mixer, cream butter and peanut butter. Add egg and vanilla. Beat until light and fluffy. Slowly stir in the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of bowl.

3. Gather the dough into a large ball, kneading in any remaining dry ingredients. Roll into 1-inch (2.5 cm) balls. Place 112 inches (4 cm) apart on the baking sheets. Flatten slightly with a fork dipped into sweet rice flour, if necessary, to prevent sticking. Bake in preheated oven for 10 to 15 minutes or until set. Transfer to a cooling rack immediately.



Roll dough into logs 112 inches (4 cm) in diameter. Wrap airtight and refrigerate for 1 week or freeze for up to 1 month to bake later. Thaw slightly and bake for 10 to 12 minutes. You decide the length of the log, depending on the number of cookies you want to bake. Cut partially thawed logs into 12-inch (1 cm) slices to bake.


Excerpted from 125 Best Gluten-Free Recipes

Donna Washburn and Heather Butt