An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.
Gluten-Free Peanut Butter Cookies
- Prep Time 15 min
- Total 45 min
- Servings 36
- Ingredients 10
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup shortening
- 1 teaspoon gluten-free vanilla
- 1 egg
- 1 1/3 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
Step1Heat oven to 375°F.
-
Step2In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
-
Step3Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
-
Step4Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition
90
Calories
5g
Total Fat
1g
Protein
10g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 90
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 70mg
- 3%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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