Gluten-free Peanut Butter Cookies

I am have a gluten aversion. I try and avoid it in my foods but generally fail and pay for it in the end. I bake a lot of cookies every year and is what I give friends etc for the holidays. I have been craving peanut butter cookies lately and tonight I knew I better have a cookie I could eat safely or I was going to eat one that was bad for me.  I had purchased some peanut flour from Trade Joes a few weeks back and figured why not use it here. These turned out so yummy.

Gluten free Peanut Butter Cookies

1 cup                          unsalted butter

1 cup                           light brown sugar

1/2 cup                      cane sugar

2 Tbl.                           unsulphured molasses (honey would be a good sub)

2                                     eggs

1 tsp.                            vanilla extract

2 cup                           chunky peanut butter

1 1/4 cup                   peanut flour

1/2 cup                      amaranth flour

1/4 cup                     tapioca flour

1 tsp                           sea salt

1 tsp                          baking soda

1 tsp                          baking powder

In a medium bowl mix together flours, salt, baking soda and baking powder. In a mixer cream soft butter with sugars and molasses. Once well mixed and creamy add eggs and vanilla, mix well. Add peanut butter and mix well. Add half the dry mixture and mix well. Add remaining dry mixture.

Bake on sheet pans in a 350 degree pre-heated oven.  Roll dough into a ping-pong sized ball and set on pan. If sticking to hand lightly dust with Tapioca flour.  Place balls about 1inch apart. Using a fork, dip the tines into tapioca flour and use to make a cross hatch design. Half the cookies I choose the lightly press down and then put 3 chocolate chips in the center.

Bake until edges are brown and cool on a rack. Bake about 8-12 min dependent on type of pan an oven.

Store in an airtight container.