Gluten-free Peanut Butter Cookies
Gluten-free Peanut Butter Cookies are crispy, crumbly and full of flavor.
Ingredients
- 3/4 Cup Unsalted Roasted Peanuts (100 g/ 3.5 oz)
- 3/4 Cup Uncooked rolled oats ( 80 g/ 3 oz)
- 1/3 Cup Vegetable Shortening (57 g/ 2 oz)
- 1/2 Cup + 2 TBS Sugar (120 g/ 4 oz)
- 1 Cup Smooth Peanut Butter (265 g/ 9.5 oz)
- 1 Large Egg
- 1/2 tsp Salt
Instructions
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Preheat your oven to 350F and line 2 pans with parchment paper.
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In the food processor, process the oats into a flour-like meal. This might take a few minutes.
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Do the same with the peanuts but make sure not to over-process or the peanuts will be too oily, just until you have evenly crushed peanuts.
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In a bowl of a standing mixer, place the shortening, sugar, peanut butter, egg, and salt, and mix until you get a smooth mixture.
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Add the oats and peanuts and mix to combine.
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Using a cookie spoon, scoop the cookie dough on the pans, and using the back of a fork, mark each cookie from top to bottom and then from side to side.
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Bake for 15-18 minutes or until the cookie is golden on the sides.
Recipe Notes
- To make the cookies vegan, Consider adding a source of a stabilizer like xanthan gum in addition to a flax egg so the cookies will not crumble.
- The cookies might crumble if you immediately move them to a wire wrack, allowing them to cool for 20 minutes.
- All of the ingredients must be at room temperature.
- You can use nut butter and nuts to replace the peanuts and PB. Other options are sunflower seeds and sun butter.
- Regular peanut butter might be too sweet, so consider reducing up to 1/4 cup of sugar.