gluten free peanut butter cookies with almond flour
gluten free peanut butter cookies are made with only 6 natural ingredients. so easy to make they are dangerous. . . so dangerously good that is. (gluten free, dairy free, vegan friendly)
I am going to give you a total and absolute disclaimer regarding these skinny and gluten free peanut butter cookies. They are dangerous. . . So dangerously good that is.
Give yourself a plan, either eat some and give away the rest. Or just say fudge it I’m eating the entire batch. Your choice.
I chose the latter.
tips to making these perfect gluten-free peanut butter cookies
Cool it down. Make sure that you allow these cookies to fully cool on the baking sheet before removing. If you try to remove them before cooling they will fall apart on you. Just be patient.
Gently pat down the peanut butter dough down with your fingers before pressing into it for the criss-cross pattern. It’ll help with getting symmetrical cookies with perfect edges. See our video above for the example.
Have a small glass of cold water. When you are creating the iconic criss-cross pattern dip your fork in the cold water before pressing into the peanut butter cookies. It’ll help the fork from getting stuck in the dough.
Parchment Paper will be your best friend. You are more than welcome to baking on a well greased baking sheet. However, parchment paper I’ve found really helps with clean-up and makes removing the delicate cookies from the pan without breaking.
ingredients:
directions:
for complete method please clikck : https://www.veggiebalance.com/gluten-free-peanut-butter-cookies/
I am going to give you a total and absolute disclaimer regarding these skinny and gluten free peanut butter cookies. They are dangerous. . . So dangerously good that is.
Give yourself a plan, either eat some and give away the rest. Or just say fudge it I’m eating the entire batch. Your choice.
I chose the latter.
tips to making these perfect gluten-free peanut butter cookies
Cool it down. Make sure that you allow these cookies to fully cool on the baking sheet before removing. If you try to remove them before cooling they will fall apart on you. Just be patient.
Gently pat down the peanut butter dough down with your fingers before pressing into it for the criss-cross pattern. It’ll help with getting symmetrical cookies with perfect edges. See our video above for the example.
Have a small glass of cold water. When you are creating the iconic criss-cross pattern dip your fork in the cold water before pressing into the peanut butter cookies. It’ll help the fork from getting stuck in the dough.
Parchment Paper will be your best friend. You are more than welcome to baking on a well greased baking sheet. However, parchment paper I’ve found really helps with clean-up and makes removing the delicate cookies from the pan without breaking.
ingredients:
- 1/2 cup creamy peanut butter
- 1/3 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 cup honey (or cane sugar will work)
- 1/2 teaspoon pure vanilla extract
- 1 egg (or egg white)
directions:
- Preheat oven to 350 degrees F
- Mix all ingredients together in a medium sized mixing bowl
- Form cookie balls with hands, about 1 inch in size each. Place onto a cookie sheet prepared with parchment paper.
- Flatten each cookie to about 2 inches in diameter and 1/4 inch thick
- With a fork, indent the tops of cookies with crisscross pattern.
- Bake 7-9 minutes.
- Let for 5-10 minutes on cookie sheet before removing.
for complete method please clikck : https://www.veggiebalance.com/gluten-free-peanut-butter-cookies/
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