My boys love to help in the kitchen. This past week they wanted to make cookies. They had a difficult deciding what kind to make but relied on an old favorite of peanut butter cookies.
It’s been awhile since we made them because the last time we made them we weren’t gluten-free. This was as good a time as any to try converting the recipe.
I subbed regular white flour for a gluten-free mix, I like the Namaste brand. (Affiliate Code)
This recipe is nice because it isn’t picky, which make it great for hands on help from the kids. They love using the mixer and rolling out the balls of dough.
The cookies came out great. I did find that they were quicker to be on the dry side if baked too long with the gluten-free flour compared to the white flour.
However, my children didn’t notice and devoured them. So, it’s safe to say this recipe is kid approved.
- 1 stick of softened butter
- ¾ cup of natural peanut butter (not added sugar)
- ¾ cup of evaporated cane juice crystals
- 1 egg
- 1¼ cup gluten free flour mix
- ½ tsp baking powder
- ¾ tsp. baking soda
- ¼ tsp. sea salt
- Pre heat over to 375
- Mix butter, peanut butter sugar and egg with mixer.
- Stir dry ingredients together
- Add the dry ingredients to the butter mixture and stir
- Roll dough into balls
- Flatten with a fork (You may need to dip the fork in flour)
- Bake for 12 minutes.
- Makes about three dozen cookies