Thick and Chewy Gluten Free Apple Peanut Butter Cookies
2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1/2 cup (128 g) smooth no-stir peanut butter
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 large apple, peeled, cored and finely diced (about 180 g) (Granny Smith works best)
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. Create a well in the center of the dry ingredients and add the butter, peanut butter, egg and vanilla, mixing to combine after each addition. The dough will be thick but soft. Add the finely diced apple, and mix carefully until the apple is evenly distributed throughout the dough.
Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1/2-inch thick disk, then place about 1 1/2-inches apart from one another on the prepared baking sheets. Place in the center of the preheated oven and bake until the cookies are lightly golden brown all over and set in the center, about 14 minutes. Remove from the oven and allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. If you attempt to move the cookies from the baking sheet too soon, they won’t hold together.
Adapted from Taste of Home. Originally published on the blog in 2015. Recipe unchanged; video and some photos new; some text new.