I recently made these cookies for the holidays – the nice thing is I was able to share them with three sets of gluten-free people. Having friends, family, and colleagues who are gluten-free means experimenting with different recipes and ingredients frequently.
For this recipe, I used the Bob’s Red Mill all purpose baking flour. It’s made with garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour.
The suggestion on the bag of flour said to use xantham gum as a binding agent, however, with the use of eggs and peanut butter, it wasn’t necessary.
Be sure and unwrap the chocolates before your cookies come out of the oven, you want to make sure the cookies are still warm when you press the chocolates into the center. (I’m saving my foil wrappers for paper making projects!)
Gluten-free Peanut Butter Blossoms
1. In a large mixing bowl beat: 1/2 cup butter or margarine and 1/2 cup peanut butter on low for 30 seconds. Add the 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon baking soda. Beat until combined, scraping sides of bowl. Beat in 1 egg, 2 tablespoons milk or milk alternative, and 1 teaspoon vanilla until combined. Beat in as much of 1-3/4 cup gluten-free all purpose flour* as you can. Any remaining flour stir in with wooden spoon.
2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in a 350 degree oven for 10 to 12 minutes or until edges are form and bottoms are lightly browned. Immediately press a chocolate star or kiss into the center of each cookie. Transfer cookies to a wire rack and let cool.
Makes 54 cookies.
* Note: if you want to make this recipe without gluten-free flour, simply substitute regular all-purpose flour for the gluten-free flour.
Bluebird Hill Art 