Let’s bake some cookies!
If you are a cookie lover, you have come to the right place! I love all holiday flavours and tastes and these cookies are no exception. I baked these Gluten Free Peanut Butter and Ginger Cookies to start the holidays off! To me, they are the perfect cookie, they have a crunchy outer crust and soft, chewy centre. The hints of ginger and peanut butter really fill the home with a comforting feeling. I wanted to share a fairly easy recipe, that doesn’t look daunting at all. They are great to make when you have zero time on your hands and still want to create something delicious. Personally, I love dipping these gluten free peanut butter and ginger cookies in some tea and Netflix and chill. If you have any questions please leave me a comment and I will help you out stat!
How to make these gluten free peanut butter and ginger cookies cookies
What I love about this recipe is that it has no egg in it at all. So for everyone who doesn’t use eggs in their baking, this is a great recipe to try. Instead this recipe uses non-dairy milk and peanut butter to help bind the ingredients together. The beauty about these gluten free peanut butter and ginger cookies is that it is a very simple “add wet to dry ingredients”, which is something I love! I would suggest using a stand mixer for this recipe because the butter and sugar have to cream together well in order to set the base for the cookie.
I used gluten free all purpose flour for this recipe but you can use almond flour if you would prefer. The ratio is very easy so it’s 1:1 for each type of flour you are using. The oat flour bind the wet and dry ingredients together and it’s a very light flour, so I enjoyed using it here. To create a subtle ginger flavour, I added in freshly grated ginger, but you can use powdered ginger.
Please do leave a comment and a star rating if you try this recipe. It really does help me to create more content for you on a regular basis. I appreciate you all so much.
Gluten Free Peanut Butter and Ginger Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12-16
servings11
minutesIf you’re in the mood for a crinkled cookie with a chewy interior, you’re going to love these! They are sweet and crunchy and super easy to make.
Ingredients
- Wet Ingredients
1 cup smooth peanut butter
1/3 cup butter
1/4 cup non-dairy milk
2 tsp. vanilla extract
3/4 cup brown sugar
1/2 cup granulated sugar
- Dry Ingredients
1 1/2 cups gluten free flour with Xanthan Gum
1 cup fine oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. grated ginger
1 tsp. cinnamon powder
1 cpu granulated sugar for coating
Directions
- Preheat your oven to 176C/350F and line a baking tray with parchment paper and set aside.
- In a stand mixer using the paddle attachment, add in the butter and sugars and mix until all the butter has dispersed into the sugars.
- Then add in the vanilla, milk and peanut butter and mix until smooth.
- Whisk the gluten free flour, oat flour, baking soda, baking powder, cinnamon and ginger and then add it to the wet ingredients.
- Once the dough comes together (should take about 5 minutes in the mixer), scoop out 1 tablespoon of the dough, roll it into a ball and dip it in some granulated sugar to coat it.
- Then place it on your baking tray and flatten it with the palm of your hand. It should be about 1cm thick or just more, if it’s too thin it could burn in the oven.
- Bake for 11-13 minutes, once you remove the tray from the oven, bang the tray on a flat surface to encourage the crinkled look on the cookie.
- Allow to cool and enjoy!
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