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Gluten-Free Double Peanut Butter Cookies
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Prep Time:
1 hour 30 minutes
Total Time:
1 hour 30 minutes
Indulge in peanut butter-stuffed cookies with a sweet sugar topping - a decadent dessert for any occasion.
Ingredients:
  • 1 cup brown rice flour
  • 1 cup sweet white sorghum flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup potato starch flour
  • 1 1/2 teaspoons xanthan gum
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crunchy peanut butter
  • 1/4 cup sunflower or canola oil
  • 2 eggs
  • 1 cup packed brown sugar
  • 1/4 cup almond milk, soymilk or regular milk
  • 2 teaspoons pure vanilla
  • 1/2 cup gluten-free powdered sugar
  • 2 tablespoons granulated sugar
Instructions:
  • Preheat oven to 350°F. Line a cookie sheet with non-stick parchment paper and give it a quick spray of cooking oil (without flour).
  • Combine flours, xanthan gum, baking powder, and salt in a small bowl, and set aside. In a medium bowl, mix 1/2 cup peanut butter, oil, eggs, brown sugar, milk, and vanilla with an electric mixer until smooth. Gradually incorporate the flour mixture on low speed until fully combined.
  • Combine 1/2 cup of peanut butter with powdered sugar in a small bowl until mixture is well combined; roll into a ball. Divide the filling into 24 pieces and shape them into balls; set aside.
  • Divide the cookie dough into 24 equal pieces and roll them into balls. Flatten each ball into a 2 1/2-inch round. Place a filling ball on each dough round and shape the dough around it until completely covered. Roll each ball in granulated sugar and place them on a cookie sheet. Flatten each ball in a crisscross pattern using a fork.
  • Bake for 9 to 11 minutes until firm. Let cool for 5 minutes, then transfer from the cookie sheet to a cooling rack.

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