My hubby’s favorite cookie anytime of year is peanut butter. As a non-peanut butter eater I used to make them for him regularly just because I love him so much & he loves these cookies! However, when his doctor put him on the FodMap diet he thought he would have to give up his peanut butter cookie habit. Initially, I was having a hard enough time just trying to learn how to cook regular meals for him without trying to learn how to make gluten-free cookies.
Well today Daniel & I decided to make a special treat for Daddy and see if we couldn’t adjust his favorite peanut butter cookie recipe to something he could now eat. While I was playing around with adjusting flours I decided to play up a few flavors that he really loves by adding molasses and almond extract. The results were really quite beautiful! Hope Daddy thinks they taste good when he gets home!
Gluten-Free/FodMap Friendly Peanut Butter Cookies
2 sticks butter room temp
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
2 Tablespoons molasses
2 teaspoons baking soda
½ teaspoon salt
1 cup all natural peanut butter
3 cups all-purpose gluten-free flour
- Preheat oven to 350
- Line your cookie sheet with parchment paper
- Cream ingredients together in the order listed, just stirring the flour until well combined
- Scoop onto your cookie sheet by the tablespoon full
- Bake for 7-10 minutes
- Allow to cool slightly before moving to cookie rack to finish or devouring.
You can pre-scoop this batter onto a cookie sheet and freeze. When frozen solid transfer to a freezer Ziploc. To bake take as many cookies out as you would like and bake as directed. Depending on the “hardness” you prefer your cookies yu can add 1-2 minutes to the bake time. I have found that 10 minutes for frozen cookies is perfect, we like them slightly softer and chewier not hard. Quick, easy, gluten-free homemade cookies anytime! You can be a hero to your hubby, kids, friends and neighbors!