I have a rule about gluten-free cooking: it must not taste gluten-free, or else it doesn't get "Christina's Stamp of Approval."
This cookie recipe not only makes those on a gluten-free diet very happy, but everyone else too! I shared them with friends, on several different occasions and they all agreed that there was no way anyone would guess that they're gluten-free. They're not too sweet, as I cut down on the sugar from the original recipe, and are full of peanut butter goodness! This is the perfect lunchbox cookie for children and adults. They also stay fresh and delicious for at least a week...good stuff! It's also one of the easiest cookie recipes I've made...
PEANUT BUTTER COOKIES
(gluten free, but don't tell anyone!)
adapted from a Saveur recipe
2 cups (16 oz) natural peanut butter, salted -should only contain peanuts and salt (Saveur recipe uses Jif, but even Jif's Natural PB contains lots of other ingredients which are unnecessary)
3/4 cup (6 oz) sugar
3/4 cup (5 1/2 oz) brown sugar
2 tsp. molasses (treacle)
2 tsp. olive oil
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 cup demerara sugar (or sugar in the raw)
Preheat oven to 350º F (175º C)
Arrange racks in upper and lower thirds of oven and prepare two baking sheets with Silpat Baking Mats or parchment paper and set aside.
In a large mixing bowl cream together the peanut butter and sugars, molasses (treacle),
and oil, then add the eggs, vanilla, baking soda, baking powder and cinnamon until well combined.
Place demerara sugar in a bowl (I do a little at a time), and after forming the dough into 2" balls, dip one side into the sugar and place on prepared baking sheet, sugar side up.
Flatten the cookies using your hand, or with a fork.
Bake about 10-12 minutes, then allow to sit on cookie sheet for a few minutes
before placing on a cookie rack to finish cooling.
They won't win any beauty contests, but if you like peanut butter,
you're going to fall in love with these cookies.
Store in an airtight container.
Here are some other gluten free dessert recipes that have my "stamp of approval"~
(can be kept whole as a Swiss Roll for a non-Christmas cake)