In order to make these gluten-free peanut butter cookies that are chewy and crinkle, oat flour is used in the preparation process.
– 113 g or ½ cup unsalted butter– 100 g or ½ cup granulated sugar– 100 g or ½ cup brown sugar– ½ tsp fine sea salt– 1-2 teaspoons pure vanilla extract– 1 large egg– 165 g or ⅔ cup crunchy peanut butter generic brand that does not separate– 1 teaspoon baking soda– ½ tsp baking powder– 195g or 1 ½ cups oat flour
INGREDIENTS
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INSTRUCTION
In a bowl that can handle heat, melt the butter in the microwave for one minute at full power. If the butter was very cold, add another 30 to 45 seconds.
STEP 1 .
Mix the sugars, vanilla, and salt into the mixture and whisk it very hard until it sticks together and looks shiny. Add the peanut butter and mix it in.
STEP 2.
Add egg, whisk. No flour remains after mixing oat flour, baking powder, and soda.Place the bowl in the fridge uncovered for an hour. Leave longer? Wrap in plastic.
STEP 3.
The oven needs to be heated up to 350 degrees Fahrenheit first. Two baking sheets should be lined with the parchment paper.
STEP 4.
Scoop it up Let at least an inch of space around each cookie to spread. Use 1.5 to 2 tablespoons of dough per cookie.
STEP 5.
The cookies are done when the edges are just beginning to turn golden and they are puffy and cracked.
STEP 6.
Maintain the cookies at room temperature by placing them in a container that is airtight and storing them there.