1 ⅓cupmeasure for measure gluten free all purpose flour blend188g
¾teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
½cupcoconut oil120g
½cupgranulated sugar105g
½cuppacked brown sugar110g
¾cupcreamy peanut butter185g
2large eggs
1 ½teaspoonsvanilla extract
Instructions
PREPARE: Preheat the oven to 350˚ Fahrenheit and line two large cookie sheets with parchment paper.
MIX TOGETHER DRY INGREDIENTS: In a medium mixing bowl, sift or whisk together the gluten free flour blend, baking soda, baking powder, and salt. Set aside for later.
MIX TOGETHER WET INGREDIENTS: In the bowl of a stand mixer or a large mixing bowl with an electric mixer, add the coconut oil, granulated sugar, and brown sugar until the mixture is light and fluffy, about 90 seconds. Add the peanut butter, eggs, and vanilla to the sugar mixture and turn the mixer on low to mix together until just blended.
MIX EVERYTHING TOGETHER: Once the wet ingredients are fully incorporated, add half of the flour mixture and blend with your mixer on low. Once the flour is almost fully blended in, add the remaining flour blend and continue mixing on low until everything i just blended together. Be careful not to over-mix the flour.
ROLL COOKIES: 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: Bake the cookies one sheet at a time in the preheated 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.