Peanut Butter Cookies 2.0

Peanut Butte Cookies 2.0

This is my second attempt to create gluten free peanut butter cookies. This is also my favorite of the 3 recipes. The cookies are soft and chewy in texture and not too sweet. I'm planning to try these again using 3/4 cup peanut butter instead of 1/2 cup PB and 1/4 cup margarine, but I know this recipe works as is. The baking powder makes for a fluffier cookie compared to the other two recipes. If you try this recipe, let me know what you think!

Ingredients

1/2 cup Peanut Butter (look out for crumbs!)
1/4 cup Margarine
1/4 cup White Sugar
1/4 cup Packed Brown Sugar
1 Egg
1-2 Tbsp Milk
1/2 tsp Vanilla
1/2 tsp Baking Powder
1/8 tsp Salt
6 Tbsp Rice Flour
2 Tbsp Potato Starch
1 Tbsp Tapioca Starch

Directions

Cream together PB, margarine, and sugars.
Beat in egg, vanilla and milk.
Add baking powder, salt, flour and starches and mix well.
Roll dough into balls with hands (will be sticky).
Mark cookies with traditional fork imprints (if the dough is sticking to the fork, try wetting it before pressing)
Bake at 325 for around 12 minutes.

I forgot to take a picture before baking the cookies, so you'll have to use your imagination.

PB cookies 2.0 after baking

Cooling

Peanut Butte Cookies 1.0

Peanut Butter Cookies 3.0 (flourless)