DF/GF Peanut Butter Cookies
There’s a lot you can do with these peanut butter cookies; Pb&jelly sandwich cookies, pb&j ice cream sando’s (technique coming soon) or as a crumble topping in an apple crisp, but really these gluten free dairy free peanut butter cookies are better-than-good on their own. For true peanut butter lovers these gluten free dairy free peanut butter cookies are best on their own. Without any distractions to the sweet-salty notes, the crunchy-around-the-edges yet still chewy texture, and the incomparable mouthfeel that peanut butter yields.
2 cups creamy peanut butter
3/4 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 tsp. baking soda
1/2 teaspoon coarse salt
1 brimming tablespoon vanilla extract
Cornstarch for cross-hatching
combine all ingredients in a large bowl, the batter will be sticky and soft. Refrigerate until firm (approximately 1 hour). Preheat oven to 350F
When firm, scoop up batter with a large kitchen spoon, roll with your hands into a ball.
Place on baking tray covered in parchment paper. With a fork dipped in cornstarch, flatten surface of the dough with fork, then imprint dough with cross-hatch marks.
Space out dough balls at least 3” apart (they spread as they bake), and continue rolling and cross-hatching until all batter is utilized. You may want to put batter bowl in fridge between batches, so that it does not soften too much.
5. Bake for 12-16 minutes depending on how soft and chewy you prefer them (12 minutes being on the soft and chewy end of the scale, 16 minutes being the hard crunch stage). Rotating tray in the middle of the bake time.
