How to Make Gluten Free Peanut Butter Cookies
While you preheat your oven to 350 degrees Fahrenheit (180°C), line a cookie sheet with parchment paper., Combine the egg, sugar and baking soda in a mixing bowl until the ingredients are well-combined., Beat in the peanut butter and the vanilla...
Step-by-Step Guide
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Step 1: While you preheat your oven to 350 degrees Fahrenheit (180°C)
You will need to place baking weights or some other weights on the corner of the cookie sheet to keep the parchment paper from curling while you bake.
If you don’t have baking weights, then scrap the parchment paper and coat the sheet with a bit of butter.
Since this recipe makes 3 dozen cookies, you will have to reuse the same cookie sheet three times unless you have more than one, and all of them fit comfortably in your oven. -
Step 2: line a cookie sheet with parchment paper.
Use either a stand mixer with a paddle attachment or a handheld mixer. , When all of the ingredients are well-combined, turn off the mixer.
Make sure to turn off the mixer while the blades are still in the dough.
This will keep you from spraying dough all over your countertop. -
Step 3: Combine the egg
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Step 4: sugar and baking soda in a mixing bowl until the ingredients are well-combined.
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Step 5: Beat in the peanut butter and the vanilla extract.
Detailed Guide
You will need to place baking weights or some other weights on the corner of the cookie sheet to keep the parchment paper from curling while you bake.
If you don’t have baking weights, then scrap the parchment paper and coat the sheet with a bit of butter.
Since this recipe makes 3 dozen cookies, you will have to reuse the same cookie sheet three times unless you have more than one, and all of them fit comfortably in your oven.
Use either a stand mixer with a paddle attachment or a handheld mixer. , When all of the ingredients are well-combined, turn off the mixer.
Make sure to turn off the mixer while the blades are still in the dough.
This will keep you from spraying dough all over your countertop.
About the Author
Scott Gibson
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