Crisp on the outside, chewy on the inside and undetectably gluten free.
Ingredients
½ cup unsalted butter
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar
Substitute for 1 egg (I recommend Ener-G Egg Replacer or 2 tablespoons aquafaba)
2 teaspoons vanilla extract
¾ teaspoon kosher salt
½ teaspoon baking soda
1 cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Baking Flour)
Instructions
Preheat the oven to 350 degrees. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and peanut butter. Beat in both sugars until light and fluffy. Add the egg replacement and vanilla, and beat until blended thoroughly. Add the salt, baking soda and flour, and beat until just combined.
Chill the dough for about an hour, and then roll it into tablespoon-sized balls. Place balls of dough on a parchment-lined cookie sheet about an inch apart, and use the back of a fork dipped in flour to make a cross-hatched pattern atop each cookie.
Bake in a 350-degree oven for about 10 minutes, until the cookies are lightly golden and edges just start to firm up. Let them cool on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely.
Recipe by Splash of Something at https://splashofsomething.com/2017/08/23/baking-bear-gluten-free-egg-free-peanut-butter-cookies/