All the celiacs in my extended family are cookie crazy, and these peanut butter cookies turn out so well and get made so often that we're all thoroughly tired of them. Until we smell a fresh batch baking . . .
I add a few tablespoons of flaxseed meal to these, for nutrition. Then again, I add flaxseed meal to just about everything. I also usually prefer a blend of rice and amaranth flours. I find this creates a more satisfying and reliable texture. You could probably substitute sorghum flour for the amaranth, or you can always use all rice flour if you prefer. My mother-in-law uses 3/4 cup white rice flour instead of brown rice and amaranth flours combined, with very good results.
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup potato starch flour
1/2 cup tapioca flour
2 tbsp flaxseed meal
1/2 tsp salt
1/2 tsp xanthan gum
1/2 tsp GF baking powder
1/2 cup butter
1/2 cup smooth organic or natural peanut butter
1 tsp GF vanilla
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
Optional: chocolate chips, to taste
Preheat oven to 350F. Line 2 baking sheets with baking paper. Combine flours, salt, xanthan gum, and baking powder in a small bowl. In a large bowl, cream butter, peanut butter, and vanilla just until well blended. Add both sugars and beat until light. Add half the dry ingredients, then the egg, stirring well after each addition. Add remaining dry ingredients and combine well. Stir in chocolate chips, if desired.
Roll cookies into 1 1/2” balls and set 2” apart on the baking paper. Press tops lightly with back of fork to flatten. Bake 14 to 16 minutes or until lightly browned on the edges. Allow to cool on the pans until "set" enough to move. Remove from pan and cool on a wire rack. Yields 2 dozen cookies.
