Do the fork marks on peanut butter cookies make them taste better? I think so. I also think that they’re best when made with natural peanut butter which only contains peanuts and salt, no oils, sugar, and other fillers. This gluten-free recipe makes about 3 dozen cookies.
Ingredients:
- ½ C butter, melted
- 1 C natural peanut butter
- 1 C brown sugar
- 2 eggs
- 1 C white rice flour
- ½ C tapioca flour
- 1 t baking powder
- ¾ t xanthan gum
Preheat oven to 350 degrees.
Mix butter, peanut butter, and brown sugar. Then add egg and mix until smooth.
Combine dry ingredients in a separate bowl and then add to peanut butter mixture all at once. Mix until thoroughly combined.
Shape into ¾” round balls and put on parchment lined cookie sheet about 2” apart. Press down to about ⅜” thick with fork tines… unless you don’t believe this makes them taste better 🙂
Bake for about 10 minutes or until edges just start to brown.
Remove from oven and let cool on cookie sheet for a few minutes, then move to rack.
These are best if allowed to cool and firm up before serving.
Enjoy!
