Preparation time: 10 minutes
Chilling time: 1 hour
Baking time: 18 to 20 minutes
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Peanut butter lovers adore these all-American cookies. The recipe makes 12 cookies, enough to feed your peanut-butter lust, with a few left over for snacking later or to crumble into parfaits or on top of puddings. Or, put a banana slice between two cookies for a cookie sandwich.
Makes 12 cookies
1. In a medium bowl, with an electric mixer on low speed, beat the peanut butter, sugar, egg, and vanilla until well blended.
2. In a small bowl, whisk together the flour blend, cornstarch, xanthan gum, baking soda, and salt until well blended. Gradually beat the dry ingredients into the peanut butter mixture until a stiff dough forms. Shape the dough into a disk and refrigerate, tightly wrapped, for 1 hour.
3. Place a rack in the center of the oven. Preheat the oven to 375°F. Line a 9x13-inch baking sheet (not nonstick) with parchment paper.
4. Shape the dough into twelve 1-inch balls (or for uniform cookies, use a #50 metal ice cream scoop). Place the balls 2 inches apart on the baking sheet. Flatten cookies slightly with the tines of a fork in a crisscross pattern.
5. Bake until the cookie edges start to brown, 18 to 20 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then use a thin metal spatula to transfer the cookies to the rack to cool completely.
Per cookie: 115 calories; 2g protein; 4g total fat; 1g fiber; 17g carbohydrates; 16mg cholesterol; 94mg sodium