Deliciously soft old-fashioned peanut butter cookies.
1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttery spread, slightly softened* (Smart Balance or Earth Balance)
1/2 creamy all natural peanut butter (no sugar added)
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla
Preheat oven to 350°. Line large baking sheet with parchment paper or a silicone baking mat.
In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Place the buttery spread and peanut butter in a large bowl and beat with a stand mixer or hand mixer until smooth. Mix in sugars and then add eggs and vanilla.
Add in the flour mixture and blend well.
Shape dough into one-inch balls. Place cookie dough 2-inches apart on prepared baking pan and slightly flatten with a fork dipped in sugar. (If the dough is very soft, place it in the refrigerator for 20-30 minutes before shaping into balls.) Sprinkle a pinch of sugar over the top of each cookie.
Bake at 350° for 9 minutes. Remove cookies from pan to wire rack to cool.
*To slightly soften buttery spread leave out on counter for 10 minutes.
These can be frozen before or after baking. If freezing before baking place cookie balls on a cookie sheet that will fit in your freezer and press with a fork dipped in sugar. Place in freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.
To bake frozen cookie dough place on a parchment-lined cookie sheet in preheated oven for 9 minutes. Transfer to a wire rack to cool.
Keywords: peanut butter cookies, gluten-free peanut butter cookies, gluten-free desserts