Gluten Free Peanut Butter Cookies
Try this Gluten Free Peanut Butter Cookies recipe, or contribute your own.
Try this Gluten Free Peanut Butter Cookies recipe, or contribute your own.
- Carbohydrate 0.1998 g
- Cholesterol 81.3416666666667 mg
- Fat 30.6874566666667 g
- Fiber 0 g
- Protein 0.322423333333333 g
- Saturated Fat 19.4343666666667 g
- Serving Size 1 1 dozen (40g)
- Sodium 363.3885 mg
- Sugar 0.1998 g
- Trans Fat 2.14868066666667 g
- Calories 275 calories
Step-by-step
- Preheat your oven to 350
- Mix all of the ingredients together in a large bowl. The recipe said the dough may be runny, but mine was a "whipped" consistency
- Drop cookies (just under a tablespoon size) onto a baking sheet lined with parchment paper, placing them about 2 inches apart
- Bake for 12 to 13 minutes or until golden brown
- Allow cookies to cool completely or serve slightly warm
Traditional peanut butter cookies rely heavily on wheat flour to establish structure, using starches to absorb excess oils from the nut paste. This formulation bypasses flour entirely, utilizing softened cream cheese and honey to bind the mass. The resulting dough presents a whipped texture rather than a stiff, rollable paste. Mixing these components thoroughly ensures the baking soda distributes evenly to encourage proper aeration during baking.
Portioning the unbaked dough uniformly prevents uneven browning across the sheet. Space each portion two inches apart on parchment paper to allow for slight spreading. Bake the cookies at 350 degrees Fahrenheit for 12 to 13 minutes until edges turn golden brown. Remove them from the oven immediately once they reach this visual cue to prevent over-drying.
Allow the baked items to cool completely on the pan before handling, as warm honey makes them delicate. Storing these treats in an airtight container at room temperature maintains their moisture for up to three days. Refrigeration extends this window to one week, though the cold environment firms the cream cheese and alters the crumb. For longer storage, freeze the unbaked portions on a tray before transferring them to a sealed bag for up to two months.
Leftover batches transform well when repurposed into crust bases for cheesecakes or tarts. Crush the cooled cookies thoroughly and combine them with melted butter at a five-to-one crumb-to-fat ratio. Press this mixture firmly into a pan and chill it for 30 minutes before filling. This technique recycles day-old textures into a functional culinary foundation.
