Martha Sugg Field of Fuquay-Varina shared this recipe for gluten-free peanut butter cookies.
Even though the cookies have no flour, Field says, “You couldn’t tell it.”
These cookies would make a lovely treat for someone who cannot eat cookies made with flour due to a gluten-free diet or celiac disease. These cookies, which contain no flour, tend to be on the sweet side but are still delicious.
The bonus, Field said, is “They are so easy to make.”
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Gluten-Free Peanut Butter Cookies
From Martha Sugg Field of Fuquay-Varina. She notes that you can adjust this recipe, use half almond butter or half raw Demerara sugar; top them with almonds instead of peanuts, etc.
1 cup sugar
1 cup crunchy peanut butter
1 teaspoon vanilla extract
1/2 cup crushed peanuts
Heat oven to 325 degrees.
Beat sugar, peanut butter, egg and vanilla until blended in a large mixing bowl. Use a tablespoon or ice cream scoop to form cookies. Place on a parchment-lined baking sheet. Use a fork to flatten each cookie, making a cross-cross pattern. Sprinkle with peanuts.
Bake for 10-12 minutes or until lightly browned. Cool for 2 minutes on a baking sheet. Transfer to a wire rack to cool completely.
Yield: 12 cookies.