When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
Little Dixie’s Peanut Butter Cookies
- ½ cup + 2 tablespoons brown rice flour
- ¼ cup sweet white sorghum flour
- 2 tablespoons cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- Pinch of Kosher salt
- ¼ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup creamy peanut butter
- 1 egg
- 1 tsp. vanilla
- 1½ cups peanut butter chips
- Preheat oven to 375 F.
- In a medium bowl sift together brown rice flour, sorghum flour, cornstarch, baking soda, baking powder, xanthan gum, and salt. Set aside.
- In a separate large bowl, cream together softened butter and brown sugar with a hand-mixer.
- Add egg, peanut butter, and vanilla and mix well.
- Add flour mixture to the wet ingredients and mix until dough just comes together.
- Fold in peanut butter chips with a wooden spoon.
- Form 2” balls of cookie dough on an ungreased cookie sheet and bake 9 to 10 minutes. Let cool for 15 – 20 minutes on wire rack. Makes 15 cookies.
Note: These are closer to a soft-baked cookie. Be careful when transferring them to a wire rack as they won’t have set just yet. Once cooled they will be soft on the inside and just barely crisp on the outside!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.