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Gluten-Free Peanut Butter Cookies

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 36
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This classic cookie goes gluten free, and the entire family is sure to be pleased!

Ingredients

1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup creamy peanut butter
1/2
cup shortening
1
teaspoon gluten-free vanilla
1
egg
1 1/3
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon xanthan gum
1
teaspoon baking soda
1/4
teaspoon salt

Directions

  • 1 Heat oven to 375°F.
  • 2 In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
  • 3 Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
  • 4 Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Rather than a fork to press the dough into the classic criss-cross pattern, use a cookie stamp or potato masher.

This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
70mg
3%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 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 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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