Gluten Free Peanut Butter Blossom Cookies

Makes 36 cookies

This recipe can also be made with jovial’s einkorn flour.

Summary
recipe image
Recipe Name
Gluten Free Peanut Butter Blossom Cookies
Published On

Ingredients

Makes 36 cookies Ingredients  

Instructions

Instructions
  1. Preheat oven to 350°F. Lightly butter a cookie sheet.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and the sugars for 2 minutes, stopping to scrape down the sides a few times.
  4. Add the egg and beat on medium-low speed for 1 minute. Add the peanut butter and beat on medium-low speed for 1 minute.
  5. Remove the bowl from the mixer and fold in the flour mixture until it is completely absorbed. Cover and refrigerate for 30 minutes.
  6. Roll 1 tablespoon (20 g) of dough into a ball and place 2 inches apart on a prepared cookie sheet.
  7. Bake for 12 minutes.
  8. Remove from the oven and immediately press a piece of chocolate in the center of each cookie. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
  9. The cookies can be stored in an airtight container for up to three days.

Additional Tips

Note: If you prefer a peanut butter cookie without chocolate, just flatten the ball of dough with a fork in a criss-cross pattern before baking.