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Gluten Free Peanut Butter Cookies

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Gluten Free Peanut Butter Cookies
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 30
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Packed with great peanut butter taste, these peanut butter cookies are sure to please.
Updated Mar 28, 2013

Ingredients

Steps

  • 1
    In large bowl, mix sugars, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate about 2 hours or until firm.
  • 2
    Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. With fork dipped in sugar, flatten balls in crisscross pattern.
  • 3
    Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
  • tip 2
    Want the perfect bumpy top on your cookies? Wipe off any excess dough and sugar that may collect between the tines of the fork.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

100 Calories, 6g Total Fat, 1g Protein, 11g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
80mg
3%
Potassium
40mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 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
*Percent Daily Values are based on a 2,000 calorie diet.
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