Gluten-free Peanut Butter Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1 cup white rice flour
  • ¼ cup almond flour
  • ¼ cup potato starch
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ¾ cup packed light brown sugar
  • 4 TBSP unsalted butter, softened
  • ½ SKIPPY Natural Creamy Peanut Butter
  • pinch of salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 24 GF chocolate candies
Instructions
  1. Preheat your oven to 350*F. Line two baking sheets with parchment paper or silicon baking mats.
  2. In a large mixing bowl, combine the rice flour, almond flour, potato starch, xanthan gum, baking soda, and salt thoroughly.
  3. In a small mixing bowl, combine the butter and brown sugar. Beat with a hand mixer on medium for 2-3 minutes, or until a light and fluffy whipped consistency forms.
  4. Add in the peanut butter, egg, and vanilla and beat for another 1-2 minutes.
  5. Slowly add this mixture to the dry ingredients until dough forms.
  6. Roll dough into 1 TBSP sized balls and place on the cookie sheets. Press a thumb indention into the center of each ball and place a chocolate candy in it's place.
  7. Bake cookies for 10-13 minutes, or until the edges become golden brown. Cool cookies on cooling racks. Enjoy!
Recipe by A Hot Southern Mess at http://ahotsouthernmess.com/holidays-skippy