*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*
Peanut Butter Cookies
- 1/4-1/2 cup semi-melted GF/DF butter substitute
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 3/4-1 cup creamy peanut butter
- 2 egg whites (or egg replacer)
- 2 tsp vanilla extract
- 3/4 cup Bob’s Red Mill White rice flour
- 1/2 cup Bob’s Red Mill All purpose gluten free baking mix
- 1 tsp baking soda
- 1 1/2 cups old fashioned oats (not quick cook)
If this batter isn’t “dry” enough and seems either too moist or too oily, please add more GF baking mix or oats and stir into batter. It will simply end up yielding more cookies.
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray, leaving a 1-inch overhang on all sides. Set aside.
- Place all dry ingredients in one bowl and wet ingredients into a second bowl. Mix each separately, then combine together using a spatula or wooden spoon to mix.
- Drop small 1-2 inch scoops of batter onto baking sheet and then squish batter flat.
- Bake until fully cooked/browned – checking first after 10 minutes, then every few minutes after until done.
- Egg whites for egg replacer.
- The oil needs to be a partially melted butter substitute that is solid when cold so that it helps keep the cookie together. If only oil – like canola – is used then it may be too oily and not set. You can also likely combine something like coconut oil (which is solid at room temperature and solid when cold) with a butter substitute but it could give your cookies a slight coconut flavor. I have had good luck using Earth Balance Soy Free Butter, Earth Balance Organic Butter Substitute and Smart Balance Light (with Flax and/or with Olive Oil). For a calorie conscious oil choice, I would go with the Smart Balance Light which is 50 calories per tablespoon.
- Another sub for the oil can be a little unsweetened applesauce but you will need to still have some of the oil. I would recommend only a tiny bit 1/8-1/4 cup and the rest a butter sub.
- If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
- Peanut Butter for any other nut or seed butter. However, if the nut/seed butter is more oily than peanut butter you can use less oil in the recipe. If the nut/seed butter is dryer, then you can use a little more oil.
- Light brown sugar for dark brown sugar
- 1/2 cup white sugar can sub for 1/4 cup white sugar (less sweet) or 1/4 cup honey or a mixture of an extra 1/4 cup brown sugar and 1/4 cup white sugar to make the 1/2 cup.
- The flours and oats combination can be exchanged. As long as there is a total of roughly 2.75-3 cups of flour then you are fine. Some flours will not work – like Almond Meal Flour. Some flours that will work are: Quinoa flour, white rice flour, brown rice flour, oat flour (you can put dry whole old fashioned oats in a food processor and make a flour out of it), and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little. And you will want to mix some with the oat flour so it will keep and hold the cookie together. The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.