• Cooking Time: 10 - 11
  • Servings: 45
  • Preparation Time: 15


It was cold one day, so decided to make cookie dough for freezing


  • 1 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/2 cup Blue Bonnet margarine
  • 1 egg
  • 1 cup sorghum flour
  • 1/8 cup chickpea flour
  • 1/8 cup sweet rice flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ginger, ground
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped peanuts
  • 1 cup peanut butter chips
  • Granulated sugar to roll cookie balls in


  • 1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer until fluffy. Combine the gluten free flour mix, baking soda, baking powder, cinnamon, ginger and salt in a container and shake to combine thoroughly. Add the flour mixture to the butter/sugar mixture until just blended. Stir in chopped peanuts and peanut butter chips.
  • 2. Shape dough into 45 balls(about 1 inch). Roll balls (or dip one side) into granulated sugar. Place balls on parchment papered cookie sheet with a sugared side up. This will give the cookie a cracked look. Do not flatten or press with fork.
  • 3. Bake cookies 10 to 11 minutes or until light brown and cookies have cracked. Cool about a minute on cookie sheet. Lift with a lifter to another cooled sheet to finish cooling.
  • Makes 45 2-inch cookies
  • Nutrition (calculated from recipe ingredients)
  • Calories: 104
  • Calories From Fat: 51
  • Total Fat: 6.1g
  • Cholesterol: 10.1mg
  • Sodium: 76.8mg
  • Potassium: 46.8mg
  • Carbohydrates: 11.7g
  • Fiber: <1g
  • Sugar: 5.7g
  • Protein: 2.1g
  • This cookie is very close to 'normal' cookies - the ones with all that gluten! It is not brittle even when warm. It is a soft cookie.
  • No gum was needed, because peanut butter takes on the 'glue or binder' effect.

Categories: Cookies  Gluten-Free  Nuts 

Author Credit: Mine

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