I’ve recently been experimenting with Fonio flour and decided to use it to make these gluten-free peanut butter cookies. A good choice, if I do say so myself. If you haven’t worked with fonio it is a whole grain, gluten-free, all-purpose flour that is packed with nutrients. Here are some other frequently asked questions and answers about fonio.
Next, whisk all your dry ingredients together in a small bowl.
In a larger bowl, cream together the butter, sugar and peanut butter. I use a hand-mixer for this. Make sure you get it well incorporated. Then, add your egg yolk and vanilla and mix well.
Add the dry ingredients and stir into the mix until everything comes together. When you squeeze a small amount of the dough together, it should hold together.
Divide the dough evenly into six pieces and roll those pieces into small balls. Place on the prepared baking sheet. Make sure they are well spaced so they can spread out while baking.
Using a fork, press down twice on each ball creating a crisscross pattern. Place in the oven and bake for 9 – 12 minutes until the surface starts to crack and the cookies are set.
Let the cookies cool for five minutes on the baking sheet. Then, put them on a cooling rack to cool completely. These are fabulous with a glass of cold milk.
You can store these in a covered container for several days (if they last that long). Enjoy.
If you like this recipe, be sure to try some of my other favorite cookie recipes.
Chocolate Dipped Pistachio Macaroons
Gluten-Free Peanut Butter Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 Cup Shipetaukin Fonio Flour + 2 Tbsp.
- ½ Tsp. Baking soda
- ¼ Tsp. Ground cinnamon
- 1/8 Tsp. Kosher salt
- ¼ Cup Unsalted butter room temperature
- ¼ Cup Gluten-free Creamy Peanut butter
- 1/3 Cup Brown sugar substitute, packed
- 1 Large Egg yolk, room temperature
- 1 Tsp. Pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and put to the side.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a separate bowl, cream together the butter, peanut butter and brown sugar using a hand mixer. Beat on medium-high speed for several minutes until everything is well incorporated. Add the yolk and vanilla extract and beat until incorporated.
- Next, add the dry ingredients into the wet ingredients and stir until everything is combined. The dough may seem a bit dry. That is fine.
- Divide the dough into six equal pieces and press the dough together in your hands, then roll each piece into a ball.
- Place the six balls of dough on the prepared baking sheet. Spread them out so when they bake, they don’t run into each other.
- Using a fork, press each ball of dough flat. Press twice creating a crisscross pattern on the top of each cookie.
- Bake the cookies on the middle rack in the oven just until their tops start to crack (about 9 -12 minutes). Let them cool on the sheet for a few minutes and then transfer to a wire rack to cool completely. Enjoy!
