Peanut Butter Blossoms – Gluten Free

For Christmas year after year my mother and I would make these cookies. Who doesn’t like peanut butter and chocolate? 

Since going gluten free I figured I would have to forget eating some of my favorite food’s, this cookie being one of them.  I phoned my niece the other day and asked what kind of cookie she would like me to send her.  Her request of course was the Peanut Butter Blossoms.

I got all the ingredients out and debated with myself if I wanted to try using the Bob’s Red Mill Gluten Free All Purpose flour I had bought the other day.  After all it was 8pm at night and I wanted to get these cookies in the mail the next morning. 

I decided to take the chance.  I read the bag to make sure I was to use a one for one ratio replacement for the flour.  I found out I needed to add xanthan gum.  The ratio for cookies was 1/4 teaspoon for every 1 cup of flour I used.  The instructions for adding xanthan gum is on the side of the bag and it differs depending on what you are making.

I held my breath and made the batter.  When I tasted the dough it tasted fine but had a strange after taste of something like grass.  I know when was the last time I tasted grass.  I decided to bake the cookies and see what happened.

They came out wonderful and had no after taste at all.  They rose perfectly and have no grainy texture.   I can’t wait to try the all purpose flour in other recipes.

Peanut Butter Blossoms

  • 1/2 cup shortening
  • 1/2 cup peanut butter 
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 3/4 cups Bob’s Red Mill All Purpose Flour
  • 1 little less than 1/2 teaspoon xanthan gum
  • 1/4 cup granulated sugar (optional)
  • Milk chocolate kisses or stars

Preheat oven to 350 degrees F.  In a large bowl beat shortening and peanut butter with an electric mixer on medium speed for 30 seconds.  Add the 1/2 cup granulated sugar, brown sugar, baking powder, baking soda and xanthan gum.  Beat until combined scraping side of bowl occasionally.  Beat in egg, milk, and vanilla.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Shape dough into 1 inch balls.  Roll balls in 1/4 cup granulated sugar (optional).  Place balls 2 inches apart on ungreased cookie sheet.  Bake in preheated oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned.  immediately press a chocolate kiss or star into center of each cookie.  Transfer to wire racks; cool.  Makes about 54.

Store in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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