Sally’s peanut butter cookies
A chewy cookie that is gluten and dairy free, but does not skimp on the taste
This recipe comes courtesy of the Sally’s Baking Addiction website. I have tried a number of recipes from here, but have been wanting to try her peanut butter cookie for ages (for obvious reasons!). She claims they are soft and chewy, and she’s absolutely spot on! Having to use gluten-free flour didn’t detract at all from the taste or texture – I don’t know that many people would be able to detect the difference, and this was just using a simple, mass-produced gluten-free plain flour blend, nothing special at all. Enjoy!
- 1 1/4 cups (160g) all-purpose flour (gluten-free if necessary)
- 1/2 tsp baking soda
- 1/2 cup (115g) butter, softened to room temperature
- 1/2 cup (103g) brown sugar
- 1/4 cup (50g) granulated sugar
- 3/4 cup (185g) creamy peanut butter
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Combine the flour and baking soda and set aside.
- Cream the butter, brown and white sugar together on medium speed until combined.
- On low speed, beat in the peanut butter, egg and vanilla. Turn the mixer to high and beat until light in colour and smooth.
- Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
- Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days. Chilling is mandatory or else the cookies will spread.
- Remove the cookie dough from the refrigerator. Preheat oven to 180C and line baking sheets with parchment paper or baking mats.
- Roll the cookie dough into balls, about 1.5 tbs or 30g each.
- Bake cookies for 8-9 minutes or until very lightly browned on the sides. The cookies will appear very soft and undone but they will continue cooking on the tray.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 2 months. Bake for 1 extra minute without thawing prior.