Hopefully you’re in the mood for something sweet this week! These gluten free cookies turned out surprisingly gooey and delicious.
Here’s what you need:
1 cup unsalted butter (I used earth balance)
1 cup peanut butter (add a 1/2 cup more for thicker cookies)
1 cup white sugar
1 cup brown sugar
2 eggs (egg beaters if you prefer)
2 1/2 cups flour (Gluten free flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon vanilla
*I added a cup of toffee chips but anything like chocolate, peanut butter, or butterscotch chips would be delicious!
-Preheat oven to 375 degrees F
-Cream butter, peanut butter, and sugars together than beat in eggs and vanilla
-In separate bowl, sift flour, baking powder, baking soda, and salt. Stir into batter. Put in the refrigerator for one hour (I’m impatient too but I promise you want to refrigerate, it makes the cookies come out much thicker / softer).
-Roll into 1 inch balls and put on baking sheet. Flatten each with a fork (you can even make a criss cross pattern like traditional pb cookies). Bake for about 10 minutes or until cookies begin to brown. Do not over bake.
Maybe you want to serve them right when they come out and top with (coconut milk) ice cream? Yes. Yes you do.