Gluten-FREE Peanut Butter Cookies

Secret ingredient:
Large granulated sugar
sprinkled on the tops

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Mama Jo:   "...it's Gluten-FREE."  

Always said after someone has taken one of these cookies from a stack, tray or cookie bag from whatever event these show up at.

And I have to confess:  always said with a smirk.

YUP.

They're that good.

It's like a magic trick.  

Sneaking in the "Gluten-FREE" and you can't even tell that it is Gluten-FREE (not even a little bit).

My favorite.

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(A recipe for your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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Peanut Butter Cookies

(Gluten-FREE)

Mix in a bowl and set aside:

3 1/2 cups Gluten-FREE flour mix

2 teaspoon baking soda

Cream/Beat for 8-10 minutes on HIGH:

1 cup sugar

1 cup packed brown sugar

1 cup (two cubes) softened butter

Then add to the creamed butter and sugars:

2/3 cup peanut butter (creamy)

Last, add to the creamed ingredients:

2 eggs

2 teaspoons vanilla

Options for the cookie tops:

* Large granulated sugar, sprinkled on the tops

* Hershey kisses, unwrapped

* Mini Recess Peanut Butter Cups, unwrapped

Mix dry ingredients in a bowl and set aside.  

Using a mixing stand: 

cream butter, sugars and beat on HIGH for 8-10 minutes; 

then add peanut butter.

Last, add egg and vanilla to the creamed ingredients; 

mix thoroughly.

Mix in dry ingredients.  

Roll into small balls (walnut size).  

Roll in sugar.  

Place on an un-greased cookie sheet.  

If using large granulated sugar as a topping: 

squish tops cross-wise with a honey-spoon or fork and sprinkle with large granulated sugar before baking. 

If using kisses or mini recess cups: place on cookie immediately once baked and out of the oven.  (Ideal with liners in a mini-muffin pan, but not required - cooking time and temperature remain the same.)

Bake at 375 for 8 minutes or until just BARELY browned on the bottom.  

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