The perfect treat for those without peanut allergies :)
My husband and his entire family love these!
I revised the recipe from Better Homes and Gardens New CookBook, Bridal Edition (Thank you Kim for the wonderful gift).
Gluten and Dairy Free Peanut Butter Cookies
Ingredients
1 cup of peanut butter (I used Skippy Natural - Creamy)
1 cup shortening (I used Crisco)
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp vanilla (I used the all organic kind - it is definitely gluten free)
2 1/2 cups of Almond Flour Blend by Gluten Free Mama (this is to reduce the gritty texture you get when baking gluten free)
Directions
1. In a large mixing bowl beat peanut butter and shortening with an electric mixer until well blended. Add sugars, baking soda, and baking powder. Beat until well blended again and stop at least once to scrap down the sides and blend again. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. The recipe in the book calls for a chilling period in the fridge for an hour for the dough. I did not do this and they still turned out to be wonderful cookies that were easy to handle and soft when they came out.
2. Preheat oven to 375 degrees F. Shape dough into 1 1/4 in balls - I used a cookie baller that pushes out the dough from the bottom - very handy. Roll in granulated sugar to coat. Place an inch or 2 apart on the cookie sheet and then flatten in a criss cross pattern with a fork (this was always my favorite part of making peanut butter cookies) Bake for 7 to 9 minutes or until bottoms are light brown. Let cool and then enjoy!!
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