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Gluten-Free Double Peanut Butter Cookies

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  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Servings 24
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Enjoy these cookies stuffed with peanut butter and topped with sugar – perfect dessert treat for your guests.
By Betty Crocker Kitchens
Updated Oct 1, 2014
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Ingredients

Cookies

  • 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

Filling

  • 1/2 cup crunchy peanut butter
  • 1/2 cup gluten-free powdered sugar

Topping

  • 2 tablespoons granulated sugar

Steps

  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
  • 2
    In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
  • 3
    In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
  • 4
    Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
  • 5
    Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Peanut butter, made from ground peanuts, is a good source of protein and unsaturated fat — there's a double dose here. To make the cookie dough easier to handle when shaping into balls, and avoid flour, spray your hands with cooking spray without flour. Repeat when dough begins to stick to your hands.
  • tip 2
    For Double Almond Cookies, simply substitute almond butter for the peanut butter in the cookie dough and in the filling.

Nutrition

210 Calories, 9g Total Fat, 5g Protein, 29g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
14g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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