months ago my husband brought home a box of frozen peanut
butter cookies that he had bought from a co-worker selling
cookies for his sons school fundraiser. My husband and
kids (non-celiacs) tried them and loved the fact that
they could take the cookies out of the freezer (a few at a
time) and pop them in the oven for a quick yummy treat. I
thought, why cant it be that easy for Celiacs? The answer,
Ive since discovered, is it can!
This month we have two great cookies that
can be prepared in advance and baked as needed.
Peanut Butter Cookies these cookies taste no
different from the wheat-flour variety. Even my finicky husband
could not tell that they were gluten-free.
- 1 cup gf flour*
- 1-1/2 teaspoons baking soda
- 1-1/2 sticks unsalted butter, melted
(warm not hot)
- 1-1/2 cups creamy gf peanut butter
- 2 cups brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup roasted hazelnuts, coarsely chopped
*We used The Gluten Free Pantrys Country
French bread flour mix for the gluten-free flour in this recipe.
In a medium bowl, combine the gf flour and
baking soda. Set aside. In a separate bowl, mix the melted
butter, peanut butter and brown sugar. Add the eggs and vanilla.
Beat with a wooden spoon until smooth. Add the flour mixture
to the wet ingredients and stir until combined. Stir in the
Line a 9x13-inch baking pan with plastic
wrap or wax paper. Using a spring loaded ice cream scoop,
form the dough into balls and drop onto the wax paper (in
one layer). Lay a sheet of plastic wrap on top of the first
layer and repeat process with the remaining batter. Transfer
to the freezer and let freeze until solid, about 30 minutes.
Meanwhile, preheat the oven to 375°F.
Line a cookies sheet with parchment paper or a non-stick baking
pad. Place 9 frozen cookies on the cookie sheet. Bake for
12-15 minutes or until the cookies are golden but not dark
brown. Remove from the oven and let stand on cookie sheet
for 5 minutes. (The cookies will be pretty fragile at this
point.) Transfer to a wire rack and let cook completely. Repeat
process with remaining cookies or see tips below for freezing
them for later. Baked cookies can be stored in an airtight
container for up to 5 days.
If you want to save some of these cookies
for later an emergency snack or dessert for the kids
for example, you can transfer the frozen cookie "balls"
to a freezer safe plastic bag. Freeze until you are ready
to bake. When that cookie craving strikes, remove as many
cookies as youd like and place on a parchment lined
cookie sheet. Bake, direct from the freezer, for 12-15 minutes
at 375°F. Let cool 5 minutes and devour!
Peanut Butter Cookies
These are similar to Perfect Peanut
Butter Cookies except that they are also very chocolaty.
Just like the other cookies, they can be baked immediately
or refrigerated for a week and then baked or frozen and then
baked. The cookie turns out perfectly in every case. We used
the Gluten Free Pantrys Country French Bread Mix as
a straight substitution for flour. Your results may differ
with other gluten-free flours.
- 1-1/4 cups gf flour
- 1/2 cup gf Dutch process cocoa
- 1 teaspoon baking soda
- 1-1/2 sticks of unsalted butter
- 1 cup gf chunky peanut butter
- 1/2 cup sugar
- 1/2 cup gf dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
Set a rack in the upper third of the oven
and heat to 350 degrees F. Line a jelly-roll pan or cookie
sheet with parchment paper or a silpat.
In a medium bowl, combine flour, cocoa and
baking soda and blend well. In a separate large bowl, combine
butter and peanut butter and beat on low speed with an electric
mixer. Increase speed to medium and beat in both sugars. Continue
to beat until mixture becomes light. Beat in egg and vanilla
until smooth. Stir in the dry ingredients with a wooden spoon.
Divide the dough into 4 pieces and then each piece into 10
pieces. Roll each piece into a ball and place on the jelly-roll
pan. Press each cookie with the back of a fork and then again
across the first marking. Bake for 15 minutes. Let the cookies
cool for about 10-15 minutes before moving to a rack or plate.
If you want to bake later, transfer the
balls to a freezer safe plastic bag and freeze or refrigerate.