What’s your favorite holiday cookie? My favorite has always been peanut butter blossoms, until these cookies. Michael and I set out to find a snickerdoodle recipe a few weeks back but to our dismay every recipe called for an ingredient that we didn’t have, so the recipe for these gluten free (and vegan) peanut butter snickerdoodles was born. These cookies have a PERFECT crispy exterior with a soft, chewy center. These cookies have been taste tested (and approved) by many non gluten free individuals and have been a hit at every party we’ve taken them to. Pro tip: they turn out best if you are able to refrigerate the dough for a couple of hours before baking the cookies. However, I have just popped the dough in the fridge for about 30 min – an hour and had them turn out fine as well.
Gluten Free & Vegan Peanut Butter Snickerdoodles
Ingredients
For the dough:
- 1 tbsp Bob's Red Mill Egg Replacer OR 1 flax egg see instructions
- 1/4 cup butter, softened I used Earth Balance Soy Free Vegan Butter
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup peanut butter I used Jif Natural
- 1 1/4 cups Bob's Red Mill 1:1 Gluten Free Flour I've used Bob's Red Mill and Pillsbury 1:1 gluten free flour in this recipe with good results.
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the cinnamon sugar topping:
- 3 tbsp granulated sugar
- 3 tsp cinnamon
Instructions
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Preheat the oven to 375 degrees Fahrenheit.* Line a baking sheet with parchment paper.
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To make a flax egg: In a small bowl combine 1 tbsp finely ground flax meal with 3 tbsp water and let sit for 5 minutes before adding to the mixture. For Bob's Red Mill Egg Replacer: combine 1 tbsp of the egg replacer with 2 tbsp water, stir and let sit for 2 minutes before adding to the mixture. You could also use 1 regular egg here.
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In a medium size bowl whisk together the 1:1 gluten free flour, baking soda, baking powder, and salt and set aside.
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In a large bowl or stand mixer, cream together the butter, shortening, brown sugar, granulated sugar, and peanut butter. Add the egg and and mix.
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Add the dry ingredients to the wet and mix until well incorporated. Dough should easily form into a ball and not be crumbly.
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For best results cover and refrigerate the dough for 2 hours.
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In a small bowl combine the granulated sugar and cinnamon for the topping. Mix thoroughly with a fork.
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Once ready to bake shape the dough into about 1 inch balls and roll in the cinnamon sugar topping. Place on parchment paper lined cookie sheet about 2 inches apart.
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Bake for 8-10 minutes, until the edges are golden brown and slight cracks can be seed in the cookies. They will be very soft when they first come out of the oven.
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Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for 4-7 days. Enjoy!
* I usually hold off on preheating the oven until about 30 minutes before baking the cookies, since the dough needs to sit in the fridge for 2 hours for best results.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
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