If you’re looking for a gift for someone who loves peanut butter, look no further. When Dan man’s parents came to visit this past weekend from Kansas, I baked up some gluten-free cookies for them to snack on while on the road. Dan’s younger sister who recently became gluten-free mentioned it can be hard to find good gluten-free cookies so she was especially excited about these. I used a Betty Crocker’s gluten-free flour mix, creamy peanut butter, vegetable shortening, vanilla, and old fashioned oats. I really love the texture of old fashioned oats as to the instant stuff. These cookies will melt in your mouth. Enjoy with milk or coffee. Or both. Is there any wrong way to enjoy a cookie?
- 1/4 cup of vegetable shortening
- 1/2 cup of granulated sugar
- 1 cup of creamy peanut butter
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup of all-purpose gluten-free flour (I used Betty Crocker’s blend)
- 1/2 cup GF old fashioned oats (plus extra on the side)
- Preheat oven at 375 degrees F.
- In a large mixing bowl, using the paddle, mix the shortening and sugar for about 2 minutes. Add in peanut butter. Slowly add the egg, one at a time. Combine the rest of the dry ingredients and oatmeal and lastly add vanilla.
- Line a parchment sheet on a cookie sheet. Add cookie dough and flatten out between 2 large parchment sheets till they are about 1/4 inch thick. Chill the cookie dough until firm, about 1 hour. Remove top cookie sheet and use a cookie cutter to cut out the design you want. Lay the unbaked dough on the sheet pan about 1 inch apart. Sprinkle additional oatmeal on the top if desired.
- Bake for 5-6 minutes and move to cooling rack. Cool completely before packing up. Whoever you’re making these for will definitely be delighted. Enjoy!