This post is part of my series, “31 Days of Gluten, Dairy, and Egg Free Comfort Food.”
Pepperoni pizza was first, now peanut butter cookies…we are on a P theme here…what should be next? Potatoes? Pie?
Cookies are a total comfort food for me.
I definitely remember my mom’s peanut butter cookies growing up…they were so delicious, and she did the crisscross thing on top with the fork, just like I’ve done here. I do have a flourless peanut butter cookie recipe that I love, and I did adapt that one to be egg free as well, but I was missing the sweeter, more tender cookie that you get when you use flour along with peanut butter. So I tried my hand at making a classic peanut butter cookie recipe that was gluten, dairy, and egg free, and I was soooo happy that they turned out really well! Darryl says they are the best peanut butter cookies he’s ever had.
Classic Gluten Free Peanut Butter Cookies.
Mix sugar, peanut butter, applesauce, oil and maple syrup in large bowl. Stir in all other ingredients. Cover with saran wrap and chill in the refrigerator for about 2 hours or until firm. (This is important! With this gluten free dough, you need the full 2 hours to chill).
Heat oven to 375ºF.
Shape dough into 1 inch balls. Place about 3 inches apart on a cookie sheet covered with parchment paper. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool for ten minutes – they will break if you try to move them too soon. (Of course if they break, you have a good excuse to gobble up the broken pieces!) Remove from cookie sheet and cool on wire rack.
These are really good with a glass of almond milk. Or tea, or hot chocolate. Or plain…you really can’t go wrong here. :)
Anyone else ready for a mid-week cookie break?
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