Sunday, November 25, 2007

peanut butter cookies, two ways

I had a rough day at work today but got a lot of help from the people in the back of the house, and I'm going to a birthday party soon, so I decided to make cookies to give everyone. I thought about it all day, then decided on peanut butter cookies. I tried two recipes. They were both awesome. One had no flour mix, and was Shauna's, and the other was more based off the old family recipe from the old Joy of Cooking. Shauna's recipe was super easy, and came out flat and crisper than the other ones (the cookies stacked in the back in the picture).The flour-mix ones were lighter and fluffier and more traditional. Both had great cookie doughs, if you're into that kind of thing, which I am.
Also, Alex made me this great dinner on Tuesday, because I didn't want to cook anything since it was almost Thanksgiving (and there was no room in the fridge) of tuna tataki. He used to work in a Japanese restaurant and makes me Japanese food sometimes, he's the best. It was so good. We tried to save some for Dana (who was on her way) but weren't able to.
Shauna's flour-free peanut butter cookie recipe
I was so skeptical of this recipe. I had seen peanut butter cookie recipes with no flour before but really didn't trust them. I didn't know what I was missing! Check out the link for her recipe.

Traditional peanut butter cookies, gluten-free
1/2 c shortening (or butter, maybe)
1 c brown sugar
1 egg
1/2 c peanut butter (I'm going to use at least 3/4 next time)
1/2 t baking soda
1 1/2 c rice flour mix

Cream shortening and sugar. Add egg and peanut butter. In a separate bowl, combine the baking soda and flour mix. Add in two parts, stirring thoroughly after each addition. Roll into balls, press a fork into the top of each, place on a Silpat-ed cookie sheet and bake in a preheated oven for 8-10 minutes, at 375. Let cool 5 minutes before removing from cookie sheet.


  1. Anonymous11:08 AM

    Well, I didn't read the part about the 375° and baked them at 350°, so they needed to be baked about 15 minutes. I used 1/4 C Earth Balance margarine, 1/4 C coconut oil and a gluten free mix with buckwheat and sorghum. I did use 3/4 PB and would recommend that much. Kids liked them. They made 3 1/2 dozen 2-inch cookies.

  2. rice flour mix? what is in the mix? I would love to try to make these today