Gluten Free Peanut Butter Cookies
Serves: 36
  • 3/4 cup cornstarch
  • 1/2 cup sweet rice flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 1/2 cups peanut butter (smooth or crunchy)
  • 1 cup sugar (I did 1/2 cup brown sugar and 1/2 cup granulated sugar)
  • 1 large egg
  • water - amount varies, start with 1 tablespoon and add as needed
  1. Measure and mix dry ingredients and set aside.
  2. Cream together the peanut butter, sugar & egg in a mixer until fluffy. Add reserved dry ingredients and mix into a crumbly dough.
  3. Add water, 1 Tbsp at a time, allowing the water to be fully incorporated before adding any more until dough comes together to form a ball. (This step is required to account for variations in the texture of different brands of peanut butter).
  4. Form dough into 1-inch balls, or use a small ice cream-type scoop. Press dough flat with the tines of a fork for traditional looking cookies.
  5. Bake at 375 degrees F for 10-12 minutes or until lightly golden. Allow to cool before handling.
Source: The Gluten Free Chef Cooks What You Crave
Recipe by Faithfully Gluten Free at