These cookies taste like peanut butter, but melt in your mouth like shortbread.
We’ve had a lot of dreary weather the past couple of weeks, so my youngest and I have been spending some time in the kitchen making treats. These cookies started out as a quest to make a cookier peanut butter cookie. You know. Crunchy and chewy. It ended up being something very different, but just as nice. A lovely little melt in your mouth peanut butter bite. Perfect with tea and Netflix on a rainy afternoon.
We used regular store brand creamy peanut butter so they’re sweet enough without adding any more sugar. We also used McCormick Vanilla Extract, Enjoy Life Mini Chocolate Chips and Earth Balance spread so they’re dairy free as well as gluten free. I also use a small cookie scoop to make them perfectly round. If you have trouble finding some of these things in your area, you can get them on Amazon by clicking the links below:
Gluten Free Peanut Butter Shortbread Cookies
- 1 cup peanut butter
- 1 egg
- ¼ cup tapioca starch
- 1 T margarine or butter
- 2 tsp vanilla
- ½ c mini chocolate chips
- With an electric mixer, mix together the peanut butter, egg, tapioca starch, margarine, and vanilla until it forms a stiff dough.
- Slowly mix in the chocolate chips.
- Drop dough by tablespoonfuls 2 inches apart onto a parchment lined cookie sheet and flatten slightly with a fork.
- Bake at 350F for 8-10 minutes until the tops of the cookies are set.
- COOL FOR AT LEAST 30 MINUTES BEFORE MOVING OR EATING