1-1/4 cups gf flour 1/2 cup gf Dutch processed cocoa 1 teaspoon baking soda 1-1/2 sticks 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 simpat.
In a medium bowl, combine flour, cocoa and baking soda; blending well.
In a separate large bowl, combine butter and peanut butter; 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 dry ingredients with a wooden spoon. Divide dough into 4 pieces and then each piece into 10 pieces. Roll each piece into a ball and place on a jelly-roll pan. Press each cookie with the back of a fork and then again across the first marking. Bake for 15 minutes. Let cookies cool for about 10-15 minutes before moving to a rack or plate.
If you want to bake later, transfer balls to a freezer-safe plastic bag and freeze or refrigerate until ready to use.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.