Perfect Gluten Free Peanut Butter Cookies that melt in your mouth. Perfect for school or work. You have to try them!
Mix the sugar, the peanut butter and the butter with a hand mixer until well blended.
Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other.
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.
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.
Preheat the oven at 180°C/350°F.
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.
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.
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.
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.
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.
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.
Servings 0