Gluten-Free Peanut Butter Cookies | My Curated Tastes
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Yes, fonio flour can be used as a substitute for other flours in many recipes, although it may require some adjustments to the recipe. For any of the recipes I’ve made, I’ve included the amounts in the recipe. Be sure to try my Chocolate-Peanut Butter Cupcakes using fonio flour too.
Fonio flour should be stored in an airtight container in a cool, dry place to prevent moisture from getting in and causing spoilage.
Fonio flour can be used in a variety of dishes, including bread, pancakes, muffins, and cakes. It can also be used as a thickener for soups and sauces.
Yes, fonio flour is naturally gluten-free, making it a great option for people who are gluten intolerant or have celiac disease.
Yes, fonio flour is a nutritious food. It is high in protein, fiber, and several vitamins and minerals, including iron, magnesium, and zinc.
Fonio flour has a nutty, earthy flavor.
Fonio flour is a type of flour made from the fonio grain, which is a small, gluten-free grain native to West Africa.
Fonio flour can be found at specialty health food stores or purchased online. You can purchase Shipetaukin Fonio Flour on Amazon.
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes
Gluten-Free Peanut Butter Cookies | My Curated Tastes

Gluten-Free Peanut Butter Cookies

These gluten-free peanut butter cookies use fonio flour to get the lightest and most delicious cookie.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine General
Servings 6 Served
Calories 3 cal

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!

Nutrition

Calories: 3calCarbohydrates: 0.3gProtein: 0.01gFat: 0.003gSodium: 152mgPotassium: 2mgFiber: 0.1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 2mgIron: 0.02mg
Keyword dessert, gluten-free
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