Gluten-Free Peanut Butter Cookies
This recipe for Gluten-Free Peanut Butter Cookies uses oat flour for a light and chewy consistency with a rich taste of sweetened peanut butter
Servings 16 servings
Blend peanut butter with cane sugar, brown sugar, applesauce and vanilla extract with a hand mixer until well-mixed
In a separate mixing bowl, mix the dry ingredients (oat flour, baking soda, and salt).
Mix peanut butter mixture with the dry ingredients and form cookie balls. Place on parchment paper and flatten using a fork
Bake at 350F for 8 minutes or until they turn golden. Let cool for at least 5 minutes before removing from tray.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
Substitutes: For best results, follow the recipe as is. However instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.
Serving: 1g | Calories: 144kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 126mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 0.5mg