Tender and chewy, these gluten free peanut butter cookies are a family favorite!
Mix sugar, peanut butter, applesauce, oil and maple syrup in large bowl. Stir in all other ingredients.
Pat the dough into a disk, and wrap with plastic wrap. Chill the dough 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 375 degrees. Line two cookie sheets with parchment paper.
Bake 9 to 10 minutes, rotating the cookie sheets once. 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.
Repeat steps 4 and 5 with remaining dough.
Nutrition facts are for one cookie.
Store cookies in an airtight container. They should stay fresh for about 5 days.
If you can't use peanut butter, go ahead and use Sunbutter or Wowbutter. If you use Sunbutter, you will need to reduce the amount of baking soda and baking powder by one third.