These peanut butter cookies are better than the original. The gluten free flour works in their favor, creating a soft, crumbly texture (and therefore a delicious cookie). Smoosh in a Hershey’s kiss after baking for peanut blossoms!
Lots of peanut butter and a bit of honey and I hope you use pasteurized eggs, because the uncooked dough is ridiculous (try it with ice cream. Just sayin’.). If they don’t ever make it to the oven, I won’t judge you at all.
Gluten Free Peanut Butter & Honey Cookies
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar, plus more for coating
- 1/2 cup (1 stick) butter, softened
- 1 egg
- 1 1/2 cups peanut butter
- 1/3 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 6.6 ounces (1 1/2 cups) gluten free flour
Preheat oven to 350°F.
Cream sugars and butter in a mixer on high until soft; beat in the egg. Add peanut butter and honey, mixing on medium-low speed. Add salt, vanilla and baking soda, then slowly add the flour (I always recommend weighing out gluten free flour). Mix until combined.
Roll out golf-ball-sized balls of dough, and roll in sugar. Place on a greased baking sheet or line sheet with parchment paper. Flatten balls with the tines of a large fork. Bake for about 15 minutes, or until edges are just barely brown (undercook these ever so slightly for best texture). Enjoy!