Recipe by Kristi Waterworth
Just like my grandmother used to make. Chewy in the middle and crunchy on the outside, would be PERFECT with a glass of milk or equivalent. :) See this site for more photos: http://crystalstair.wordpress.com/2008/08/12/recipe-kristis-gluten-free-old-fashioned-peanut-butter-cookies/
Top Review by Beth M.
I have been making your Toll House Mimicry recipe since two years after I went Gluten Free. I actually cried the first time I made them because I instinctively went to grab a spoon of dough to snack on and then stopped myself...and then with a sweet surprise reminded myself they were GF and I COULD eat the dough. It was a sweet moment indeed. Anyway, after several years of making them, I was in need of a great GF Peanut Butter Cookie recipe. So, I came back and clicked on your name to see if you had invented one. I was not disappointed. I used all butter rather than butter and crisco and they were just as fabulous. Thank you so much for putting both of these recipes together. Really superb and moist cookies.
- 1⁄2 cup rice flour
- 3⁄8 cup tapioca starch
- 3⁄8 cup sorghum flour
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, softened
- 1⁄4 cup Butter Flavor Crisco
- 1⁄2 cup brown sugar (packed)
- 1⁄2 cup granulated sugar, plus extra
- granulated sugar, for rolling
- 1 large egg
- 1⁄2 cup crunchy peanut butter
Directions See How It's Made
- Preheat your lovely oven to 350 degrees F.
- Cream the butter, shortening and sugars together until fats are nice and fluffy.
- Add egg and combine.
- Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
- Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
- On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
- Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
- Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.