Perfect Gluten-Free Peanut Butter Cookies
I have a few people in my life that cannot eat gluten, and so I definitely appreciate seeing allergen specific recipes out there, so thanks ADAMSGRL for the recipe!
I decided to use what I already had for the flour, which was 3/4 C Red Mill Barns GF Flour and 3/4 C peanut flour (from Trader Joe's) instead of using the soy, tapioca and potato flours. I also used unsalted butter instead of the margarine.
Overall I think these were really good cookies - they weren't too dry - which was a nice change for a gluten free cookie. They were a little bland for me, so next time I'll add in a little salt and then maybe roll the dough into sugar before baking them, to mimic another favorite cookie of mine. I added a chocolate mini-kiss to the tops of the cookie when they came out, just for fun. Overall I'm happy with this recipe and will make it again!
1 user found this review helpful
May 16, 2011