Recipe Notes
- Be sure to use a creamy peanut butter like Jif (this recipe is not designed for natural peanut butters).
Ingredients
- 2 ½ cups (313g) reclamation gluten-free cookie flour
- 1 teaspoon (5.7g) baking soda
- 1 teaspoon (6.2g) table salt
- 16 tablespoons (227g) unsalted butter, softened
- 1 cup (220g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 cup (260g) creamy peanut butter
- 1 large (50g) egg
- 2 teaspoons (10g) vanilla extract
Directions
Step 1
Preheat oven to 350°F. Line half sheet pans or baking sheets with parchment paper.
Step 2
In medium bowl, whisk together the cookie flour, baking soda, and salt.
Step 3
In a separate bowl, beat the softened butter until creamy with a hand mixer on medium speed (you can also use a stand mixer fitted with the paddle attachment). Add the brown sugar and granulated sugar, and mix on medium speed until lightened in color and well combined, about 2 minutes. Add the peanut butter and mix on medium speed until fully combined. Add the egg and vanilla, and mix again until combined.
Step 4
Add the flour mixture, and mix on low speed until fully combined and smooth.
Step 5
Allow the dough to rest at room temperature for about 10 minutes before scooping (this allows everything to hydrate and develop better structure). Scoop the dough into 2 tablespoon portions (or use a 1 oz cookie scoop). Arrange 8 cookies on each sheet. Use the tines of a fork to mark a criss-cross pattern in each cookie, flattening them some as you do (they should end up about ½” - ¾” thick).
Step 6
Bake the cookies one pan at a time for 10 - 11 minutes, or until they are just beginning to color around the edges.
Remove from the oven and let the cookies cool on the pan for about 15 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature.
