The best purchase I made from London when I visited in May 2017 was a cookie stamp that says “HOME MADE”.

All this time I was looking for a special recipe to launch it. I wanted the cookies I was going to make to be somewhat special. I think the recipe I give you below is the best for homemade cookies. Both my husband and I were reminded of Almond Meringue Cookies in texture.

My older son went crazy and ate 30 cookies in one day. The truth is, we all liked them and they disappeared by the evening.

If I keep going like this I will have to get a new wardrobe because soon, none of my clothes will fit me. 😜

My advice: place them in a place where you won’t see them and not in an open lid container, because otherwise every time you pass by, you’ll take one.


Yields56 ServingsDifficultyBeginner

Prep Time15 minsCook Time9 minsTotal Time24 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 250 g self-rising gluten-free flour
 ½ tsp salt
 1 tsp baking soda
 200 g granulated sugar (preferably light brown sugar)
 250 g peanut butter
 125 g butter
 3 small eggs
 ¼ cup granulated sugar for decorating/rolling

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Mix the sugar, the peanut butter and the butter with a hand mixer until well blended.

2

Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other.

3

Mix the flour, with the soda and the salt and then add it to dough. Continue to beat with the mixer at low speed until well blended.

4

Cover it with cling film and leave it in the fridge to rest for at least 2 hours. You can make the dough in the evening and let it rest overnight or you can also leave it in the fridge for up to 3 days and bake a little each day.

5

Preheat the oven at 180°C/350°F.

6

Line parchment paper on baking tray. You will need to bake 4 times, so you will need 4 baking trays of approximately size 40X35cm / 16X14 inches. I usually use 2 pans and bake alternately.

7

With the help of two table spoon or an ice cream scoop, take about 1.5 tbsp of the dough and form it into ball that will be about diameter Ø 2 cm/ 3/4 inch in, roll them through the sugar and place it in baking tray.
Flatten each ball with a cookie stamp or a Mashed Potatoes tool or with the back of a fork to make a criss-cross indent on top of each.
Tip: For a more special taste or perhaps more gourmet, sprinkle a little coarse salt on top. Personally, the contrast of sweet and salty at the same time is something that drives me crazy and I like it. But it is very special and not to everyone's taste.

8

Continue the same process with the rest of the dough. CAUTION: place them far apart from each other because they spread out a lot. The cookies before baking have diameter about Ø 5 cm / 2 inches in, after baking they become diameter about Ø 7 cm / 2 3/4 inches.

9

Makes about 56 cookies and needs 4 times to bake from 14 cookies in each 40X35cm / 16X14 inches baking tray. For that it's good to divide the dough into 4 and put it back in the fridge, until the time to make them.

10

Bake for about 8 minutes in a preheated oven at 180°C/350°F. If you want them to be soft in the center, bake them less time or make them larger. If you want them to be all crispy, you increase the baking time.

11

Let them cool a little in the pan before collecting them, because they are soft as soon as they come out of the oven and especially the big ones can break during transport. The best is to place them on a rack so that they cool well before storing.

Ingredients

 250 g self-rising gluten-free flour
 ½ tsp salt
 1 tsp baking soda
 200 g granulated sugar (preferably light brown sugar)
 250 g peanut butter
 125 g butter
 3 small eggs
 ¼ cup granulated sugar for decorating/rolling

Directions

1

Mix the sugar, the peanut butter and the butter with a hand mixer until well blended.

2

Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other.

3

Mix the flour, with the soda and the salt and then add it to dough. Continue to beat with the mixer at low speed until well blended.

4

Cover it with cling film and leave it in the fridge to rest for at least 2 hours. You can make the dough in the evening and let it rest overnight or you can also leave it in the fridge for up to 3 days and bake a little each day.

5

Preheat the oven at 180°C/350°F.

6

Line parchment paper on baking tray. You will need to bake 4 times, so you will need 4 baking trays of approximately size 40X35cm / 16X14 inches. I usually use 2 pans and bake alternately.

7

With the help of two table spoon or an ice cream scoop, take about 1.5 tbsp of the dough and form it into ball that will be about diameter Ø 2 cm/ 3/4 inch in, roll them through the sugar and place it in baking tray.
Flatten each ball with a cookie stamp or a Mashed Potatoes tool or with the back of a fork to make a criss-cross indent on top of each.
Tip: For a more special taste or perhaps more gourmet, sprinkle a little coarse salt on top. Personally, the contrast of sweet and salty at the same time is something that drives me crazy and I like it. But it is very special and not to everyone's taste.

8

Continue the same process with the rest of the dough. CAUTION: place them far apart from each other because they spread out a lot. The cookies before baking have diameter about Ø 5 cm / 2 inches in, after baking they become diameter about Ø 7 cm / 2 3/4 inches.

9

Makes about 56 cookies and needs 4 times to bake from 14 cookies in each 40X35cm / 16X14 inches baking tray. For that it's good to divide the dough into 4 and put it back in the fridge, until the time to make them.

10

Bake for about 8 minutes in a preheated oven at 180°C/350°F. If you want them to be soft in the center, bake them less time or make them larger. If you want them to be all crispy, you increase the baking time.

11

Let them cool a little in the pan before collecting them, because they are soft as soon as they come out of the oven and especially the big ones can break during transport. The best is to place them on a rack so that they cool well before storing.

Gluten Free Peanut Butter Cookies
  • Makes about 56 cookies and needs 4 times to bake from 14 cookies in each 40X35cm / 16X14 inches baking tray. But you can make them, if you want, bigger for a more impressive effect and greater convenience. I made 27 large cookies with this batch and needed 3 times to bake of 9 big cookies in each 40X35cm / 16X14 inches baking tray.
  • ATTENTION: place them far enough apart from each other because they spread out a lot. For example, those that before baking had a diameter of Ø 5 cm / 2 inches, after baking their diameter went to 7 cm / 2 3/4 inches. The large cookies from Ø 7 cm / 2 3/4 inches before baking became Ø 10 cm / 4 inches.
    In the photo I show you what happened to me the very first time I bake them. They were almost joined and squared at shape.
  • For more special taste or perhaps more gourmet, sprinkle a little coarse salt on top. Personally, the contrast of sweet and salty at the same time is something that drives me crazy and I like it. But not everyone’s favorite taste.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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