Sunday, April 15, 2012

Gluten Free Peanut Butter Cookies

These days many people are gluten-free, so I'm very happy to present this recipe from Dianne Kerwin.  She and I worked together at a Meditation Center.  Here is a picture of us mucking about with cabbage:


From Dianne:


I like finding gluten-free dessert recipes that use simple ingredients. These cookies can be made with different kinds of nut butters (peanut, almond, cashew,...) and with different types of sugars (white or brown cane, palm, maple...). I think the cookies would be fun with chocolate chips in them (though I have not tried it yet)!

Gluten-free peanut butter cookies
Makes 20 small cookies

1 cup natural creamy peanut butter, or other nut butter
1 cup sugar
1 tsp baking soda
1 egg
1 tsp vanilla, optional
extra sugar for rolling, optional

Preheat the oven to 350°.
Cream the peanut butter and sugar in a bowl with a wooden spoon. Beat in the baking soda. Beat in the egg, and vanilla if using. Mix until it is all well combined.
Roll 1 tablespoon of dough into a ball. Roll the ball in sugar and place on a baking sheet lined with parchment paper. Press a fork into the top of the cookies and flatten slightly. 
Bake for about 10 minutes. The cookies are done when they look more matte and slightly cracked, but still a little soft. Treat them gently.

Dianne freelances as a bicycle-powered chef in Berkeley, CA. dailylifefood.com




8 comments:

  1. RIght up my alley and perfect for a snowy April day in Colorado. Thanks for the post and love photo! Cabbage heads!

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  2. Super simple and healthy! We'll use almond butter. Thanks for sharing, Sarah!!

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  3. Thanks for the recipes! Both the peanut butter and almond butter versions came out great. Next: using agave syrup and almond meal to sub for sugar. I'll let you know! --Gay

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  4. Hi again (this is Gay), here's what worked with substitutes for the sugar:
    Maple sugar: Substitute 3/4 cup organic maple sugar (I used Trader Joe’s) for the cup of cane sugar, per the package recommendation
    Coconut Palm Sugar: Substitute equal amount coconut sugar for cane sugar
    Agave syrup: use 1/2 cup instead of cup of cane sugar, but you will need to add gluten free flour to firm up batter. See below.

    Gluten-Free Almond Butter Cookies
    1 cup natural creamy almond butter
    1/2 cup agave syrup
    1 tsp baking soda
    1 egg (slightly beaten)
    1/4 cup almond meal (I used TJ’s)
    1/2 cup gluten free all purpose flour (I used Bob’s Red Mill)
    1 tsp almond extract, optional
    1/4 tsp salt, optional (add if nut butter unsalted)
    whole almonds, optional
    extra almond meal for rolling (may use maple or coconut sugar instead or combine with almond meal)

    Preheat the oven to 350° (with convection oven I used 325°). Cream the almond butter and agave in a bowl with a wooden spoon. Beat in the baking soda and salt. Beat in the egg, and almond extract if using. Mix until it is all well combined. Batter will be sticky and gloppy. Roll a rounded teaspoon of dough into a ball. Roll the ball in almond meal and place on a baking sheet lined with parchment paper. Press an almond in center. Bake for about 10 minutes. The cookies are done when they look cracked but still a little soft. Treat them gently. Makes 3 dozen cookies.

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    Replies
    1. Thank you Gay. That looks great. I thought that some flour would help. Please send pics if you have any. Max

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    2. Hey Max, Here's a coconut version of Dianne's recipe. Have made this several times. I don't roll the cookies in sugar but that's an option.

      Gluten-Free Coconut Cookies
      1 cup natural creamy almond butter
      1 cup coconut sugar
      1 tsp baking soda
      1 egg (slightly beaten)
      1/4 cup coconut flour
      1/4 cup unsweetned coconut flakes
      1 tsp coconut extract, optional
      1/4 tsp salt, optional (add if nut butter unsalted)
      extra coconut sugar for rolling (optional)

      Preheat the oven to 350° (with convection oven I used 325°). Cream the almond butter and sugar in a bowl with a wooden spoon, stir in beaten egg and extract if using. Stir together flour, coconut, baking soda and salt. Mix dry and wet ingredients until well combined. Roll a rounded teaspoon of dough into a ball and place on a baking sheet lined with parchment paper. Bake for about 8-10 minutes. The cookies are done when they look cracked but still a little soft. Treat them gently. Makes about 3 dozen cookies.

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    3. The coconut cookie recipe is from Gay. Working on getting the blogger thing down.

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  5. Thank you and full credit for the updated recipes to Gay Gale!

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