I have been cooking all week, but this has definitely not been reflected on this blog. There have been some failures and some good recipes made, but nothing particularly blogworthy. It is not that a recipe has to be perfect or even complex, but it has to be fabulous- otherwise you could just take your chances on an internet recipe site (which I often do). I have gotten pretty good at picking recipes to make- believe it or not this does take talent. When I started cooking, I relied mostly on cookbooks (and still do) because there are some fabulous cookbooks that really can teach you how to cook. Now that I know a thing or two about cooking, I can weed through the recipe duds on internet recipe sites, but sometimes things just don’t go well. This week it has been partially my fault, but sometimes a recipe is just BAD! Blame the recipe, not the cook! =)
I decided to adapt this recipe of my mother’s because it was “tried and true.” My father used to beg her to make these cookies. The taste of these cookies took me back to my sweet childhood days. I am looking forward to giving one to Jude when he wakes up. He is learning how to say, “cookie” right now. He doesn’t quite have the last syllable down yet, but mommy understands what he wants when he asks!
PEANUT BUTTER COOKIES
3/4 cup sorghum flour
1/2 cup tapioca flour
1 3/4 cups of rice flour
1 teaspoon of baking soda
1 teaspoon of xanthan gum
1/4 teaspoon of salt
1 cup (2 sticks) of butter, softened
1 1/2 cups granulated sugar
3/4 cup packed light brown sugar
1 cup creamy or chunky peanut butter
2 large eggs
1 1/2 teaspoons of vanilla extract
Directions:
Preheat the oven to 350 degrees. Lightly grease the cookie sheets with unsalted butter. In a med. bowl, whisk together the dry ingredients. In a large bowl, beat the butter and the granulated and brown sugar until light and fluffy. Add the peanut butter. Add the eggs, one at a time, beating well after each one. Beat in the vanilla. Then add the flour mixture gradually until combined. Place tablespoonsfuls of the dough onto the cookie sheet about 2 inches apart. With a fork or potato masher, make a criss cross pattern on the top of each cookie. The cookie should flatten to about 2 inches round. Bake for 10-13 minutes until light brown but center is still soft.
Makes about 4 dozen cookies!
Other delicious-looking peanut butter cookies from Gluten-Free Cooks:
Gluten Free Girl’s Peanut Butter Cookie Recipe
Lea’s Peanut Butter Cookie Recipe
Gluten a Go Go’s Peanut Butter Cookie Recipe
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Posted on May 16th, 2007 by Natalie
Filed under: Baked Goods, Celiac, Cookies, Desserts, Gluten Free, Holidays
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These look great! I didn’t start talking until late, but apparently my first word was “cookie.” My mom does a fabulous impression of the way I used to pronounce it.
I love PB cookies! I have not tried at all since going gluten free. I may….I’ve been loving sorghum flour!
Sorghum flour is my favorite. I really love the way it tastes!
There is nothing better than peanut butter cookie dough.
I would rather eat the dough than the cookie.
And this looks like it would have good dough…
Natalie-I am so anxious to try one of your baked recipes (besided the M&M cookies, which we love). I have looked and looked for sorghum flour, and finally yesterday found a healthfood store “nearish” by who will order some for me. Until that arrives, is there another flour that I can substitute that will work? I understand that in gluten-free cooking these flour types make a difference.
Meg- Just shot you an email!
Meg, I actually got the original recipe from an old friend of ours when Natalie was just a little girl: Bonnie! Everyone raves they are the best cookies ever. Just thinking of them makes my mouth water. I can not wait to try my daughter’s version.