Classic (Gluten-Free) Peanut Butter Cookies

Golden and velvety with a peanut butter crunch.

Oven temperature: 350 F

Dry Ingredients:
• 1 cup sifted Glenn’s Floury Corn flour

• ½ tsp baking powder

• ¼ tsp salt

Wet Ingredients:
• ½ cup peanut butter

• 1 large egg

• 1 tsp vanilla extract

• ½ cup of brown sugar

• ½ cup granulated sugar

Nuts:

• ¼ cup of chopped, unsalted peanuts (optional)

Instructions:

• Combine dry ingredients in their own bowl and mix. Set aside.
• Cream peanut butter and sugars together.

• Combine eggs and vanilla to the peanut butter / sugar mix.

• Combine wet and dry ingredients and mix to produce the cookie dough.

• Incorporate the chopped peanuts.

• At this point, the dough is sticky. You can either refrigerate it for an hour so that it can be handled, or spoon it out directly onto a parchment-lined cookie sheet with two table spoons.

• Bake at 350 F for approximately 12-15 minutes depending on size of cookie and whether the dough was refrigerated.

• Bake on an insulated cookie sheet, or two stacked cookie sheets to prevent overcooking the bottom.