Dairy Free & Gluten Free
In a medium mixing bowl, sift or whisk together the gluten free flour blend, baking soda, baking powder, and salt. Set aside for later.
In a large bowl beat the coconut oil, granulated sugar, and brown sugar until the mixture is light and fluffy, about 90 seconds on medium-high speed.
Add the peanut butter, eggs, and vanilla to the sugar mixture and turn the mixer on low to mix together until just blended.
Add he flour mixture and blend with your mixer on low until everything i just blended together. Be careful not to over-mix the flour.
Scoop the cookies out onto the prepared baking sheets using a 1 ½ tablespoon cookie scoop or a heaping tablespoon. Wet your hands or the scoop and press the center of the cookies down to slightly flatten.
Bake the cookies one sheet at a time in a 350˚ F oven for 10-13 minutes or until the edges are slightly crisp. Allow them to cool on the sheet for 5 minutes before transferring them to a cooling rack to finish cooling