Peanut butter cookies are a favourite at our house. It doesn’t take long to make a batch of them, and while you are making one batch you might as well make two batches. One of them with regular flour and one with gluten free flour.
All the other ingredients are naturally gluten free, so I just substituted my Robin Hood Gluten Free flour into the recipe. I have recipes for these cookies in a few different cookery books, but I always use a recipe I copied from somewhere ages ago.
The recipe is in ml, so probably came from England many years ago when we lived there. I still use my Tupperware measuring jug set that I have had for 40+ years. It all stacks neatly together with the biggest just at 500 ml, then a 250 ml size, a 100 ml size and one that has a 50 ml and 25 ml combined part. 250 ml = 1 cup if you aren’t metric.
- 100 ml butter
- 100 ml brown sugar
- 100 ml white sugar
- 100 ml peanut butter
- 1/2 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 250 ml of gluten free flour, (or regular flour for non gluten free)
Cream together the butter and sugars. Then add the egg, vanilla, baking soda, salt and peanut butter.
Add gluten free flour and mix well.
Roll into balls, place on cookie sheet. Press flat with a fork.
Bake at 350 F. for 10 minutes. I add a couple of minutes as I make mine a bit bigger than the recipe calls for.
Cool and enjoy. In the top picture one of the cookies is not like the others. Can you see it and figure out what I forgot?
Delicious with a cup of tea for an mid morning snack.
More of my recipes.
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