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Gluten-Free Peanut Butter Cookies

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By Betty Crocker Kitchens
Updated Jul 24, 2019
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An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.

Gluten-Free Peanut Butter Cookies

  • Prep Time 15 min
  • Total 45 min
  • Servings 36
  • Ingredients 10
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
  • Step 
    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.
  • Step 
    4
    Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition

90 Calories
5g Total Fat
1g Protein
10g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
70mg
3%
Potassium
35mg
1%
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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