Okay, so I’ve been trying to cut back on gluten, but I still crave sweets like crazy. I stumbled upon this idea for gluten-free peanut butter sandwich cookies, and I thought, “Why not give it a shot?”
Getting Started
First, I gathered all my ingredients. I needed to make sure I had gluten-free flour, of course. I already have some, and it’s time to use them!
- Gluten-free flour blend
- Peanut butter (I used the creamy kind)
- Butter (make sure it’s softened)
- Brown sugar
- Regular sugar
- An egg
- Vanilla extract
- Baking soda
- Salt
- Some extra sugar for rolling
Mixing It Up
I grabbed a big bowl and creamed together the butter and both sugars until it was light and fluffy. Then, I beat in the egg and vanilla. It already smelled so good!
In a separate bowl, I whisked together the gluten-free flour, baking soda, and salt. Gotta make sure those dry ingredients are evenly distributed, you know?
Then, I gradually added the dry ingredients to the wet ingredients, mixing until it all came together into a dough. I was careful not to overmix it – nobody wants tough cookies.
Peanut Butter Time
I stirred in a generous amount of peanut butter, then I roll each of them to make sure they look good. After mixing evenly, I started to roll them one by one!
Forming the Cookies
I took small scoops of dough and rolled them into balls. Then, I rolled each ball in some extra sugar. I placed them on a baking sheet, leaving some space between each one.
To make the classic criss-cross pattern, I used a fork to press down on each cookie, twice, making them look like a tic-tac-toe board.
Baking Time
I popped the baking sheet into a preheated oven at around 350°F (175°C). I baked them for about 10-12 minutes, until the edges were golden brown.
Once they were done, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Sandwiches
While the cookies were cooling, I whipped up a simple peanut butter filling. I just mixed some more peanut butter with a bit of powdered sugar and a splash of milk to make it creamy and spreadable.
Once the cookies were completely cool, I spread a generous amount of the filling onto the bottom of half of the cookies, and then topped them with the other half, making little sandwiches.
The Final Result!
They looked amazing! Pretty good for a first try, and even better, they tasted great too! Gluten-free and still super yummy. I’ll definitely be making these again!
