Prep 20 mins
Cook 10 mins
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/
- 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
- 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.
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.
I used superfine sweet rice flour and Teff instead of Sorghum. I can't eat Sorghum. I made 3 other GF peanut butter cookie recipes in 2 days before trying this one. They were not very good. I made peanut butter blossoms (The ones with Hershey kisses). I used the melt away kisses which were perfect. Let me say: Kristi, you made my whole holiday! I had peanut butter blossoms that were EXACTLY the way they should be and NO ONE would know they are GF. These are PERFECT! I am very hard to please so, please take this to heart at how awesome they are! Thank you SO much!
Made for Fall PAC 2008. These were outstanding and very much reminded me of the peanut butter cookies my mom used to make when I was a little girl. I will be making these again. Thanks for posting this recipe, Kristi!