GF/DF Peanut Butter Cookies & DF Butter Substitutes


To make this recipe dairy free substitute vegetable shortening for the butter. Here is a conversion chart:

1/4 cup butter = 1/4 cup vegetable shortening + 1 1/2 t water
1/3 cup butter = 1/3 cup vegetable shortening + 2 t water
1/2 cup butter = 1/2 cup vegetable shortening + 3 t water
2/3 cup butter = 2/3 cup vegetable shortening + 4 t water
3/4 cup butter = 3/4 cup vegetable shortening + 4 1/2 t water
1 cup butter = 1 cup vegetable shortening + 6 t water

You could also use a gluten free margarine like Nucoa.

For more kitchen tips visit Kitchen Tip Tuesday .

Gluten Free Peanut Butter Cookies

Ingredients:

1 cup peanut butter (don’t forget the measuring pb trick)
1 cup butter or substitute 1 cup vegetable shortening and 6 t water
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 finely ground brown rice flour
1/2 potato starch flour
1/4 tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
extra sugar

In a small bowl mix dry ingredients together.

In a mixing bowl beat peanut butter and shortening and water (or butter) together until complete blended. Add both sugars, eggs, and vanilla. Beat until thoroughly combined. Stir in flour. Cover the dough and refrigerate for 1 hour or until thoroughly chilled.

Shape dough into 1 1/2 inch balls. Roll in additional flour. Place 2 inches apart on an ungreased cookie sheet. Flatten by criss-crossing with the tines of a fork.

Bake at 375 degrees for 8 – 10 minutes or until bottoms are lightly browned. cool cookies on a wire rack. Makes about 4 dozen.

You can make these filled with gluten (if you do not have Scandinavian grandparents) by omitting the GF flours and xanthan gum and using 2 1/2 cups of all-purpose flour instead. If you know how to appropriately use the expression “uff da”, then you should probably play it safe and stick to the gluten free recipe.

For more delicious recipes visit Tempt My Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. The Thrifty Countrywoman says:

    I guess having a problem with gluten is the trade off for having naturally blond hair? Dont'chya know?

  2. shopannies says:

    thanks for this great recipe and equivalant chart will pass it to my daughter

  3. Mmmm, I love peanut butter cookies.

  4. Frugal Fine Living says:

    Those look yummy! Would love some with a nice glass of cold milk.

    Jane

  5. Thanks for this gluten free recipe, my SIL can't do gluten and I like to make her treats now and then.

  6. Lisa@BlessedwithGrace says:

    I know there are many people who can benefit from these recipes. Thanks for the good info.

  7. I love peanut butter cookies…and that equivolent chart is AWESOME!

  8. Jane, LOL! I didn't think it was a very fair trade when I was younger. But gray blends very well with blond, Dont'chya know? I can live without gluten if it means I don't have to worry about covering my gray hairs!

    Confession: I sometimes watch the movie New in Town, just to hear the accents.

  9. Jerri - Simply Sweet Home says:

    Great cookie recipe!

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