Gluten-Free (Super High Protein) Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies

My dear friend Nina has suddenly been forced to go gluten-free, and she reports that virtually all of the gluten-free commercial products she's tried are dreadful.  Frankly, I don't know what I'd do if I had to go gluten-free in addition to having to go low-carb; using vital wheat gluten is a - well, vital aspect of my low-carb, high protein baking strategy!

However, as I prepared to make her a yummy treat and looked over other people's gluten-free recipes out there, I realized that a large number of my recipes could be easily adapted to be gluten-free; I've already replaced most of the gluten-laden ingredients with protein, so it wouldn't be hard to just replace the rest with a gluten-free flour.

Frankly, these peanut butter cookies are amazing.  Let me say that again:  these cookies are FREAKING AMAZING.  Party on, gluten-free friends!


Gluten Free (Super High Protein) Peanut Butter Cookies

Dough Balls

makes about 26 cookies

1 1/2 cups creamy, unsweetened, salted organic peanut butter (not "natural")
1 stick salted or unsalted butter, (4 ounces) softened

1 large egg
2 TB applesauce
2 tsp vanilla

1 cup dark brown sugar

OR:
1/4 cup plus 2 TB xylitol
1/2 cup erythritol
7 tiny scoops stevia
1/4 cup + 2 TB coconut palm sugar, or 1/4 cup brown sugar


3 TB flax meal
6 TB soy protein powder
2 TB unsweetened whey powder
3 TB almond meal
3/4 cup gluten-free flour baking mix
1 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum

optional, but recommended: 6-8 ounces chocolate bars, either sugar-free or not, broken into big chunks, or jam of your choice (strawberry is especially yummy with peanut butter)


1. preheat the oven to 350 degrees F

2. If using my special sugar-free sweetener blend, in a small bowl, measure all the sweeteners and whisk to combine.

3. Measure the protein powder, whey powder, flax meal, and almond meal and put into a medium sized bowl. Using the "spoon and sweep" method (spoon the flour loosely into the cup until full, then scrape off excess with a knife) measure the flour and add to the other flours. Add the salt, baking powder, and xanthan gum and whisk to combine.

4. Place the peanut butter and butter in a mixing bowl and cream until it is very smooth, scraping down the sides of the bowl periodically.  (I use the paddle attachment.)

5. With a spatula, scrape down the sides of the bowl. Add the egg, vanilla and applesauce and mix until just combined.

6. Scrape down the sides of the bowl and add the sugar or sweeteners, process until well combined.

7. Scrape down the sides again and add the dry ingredients to the wet ingredients, mixing until well combined, scraping down the sides of the bowl to make sure it is all incorporated. You will have a very dense dough.

8. Using your hands or a spoon, make balls of dough and place them about 1 1/2" apart on the cookie sheet. You can make the cookies as big or small as you like (Don't worry, they don't run at all.) You can fit 12 to 15 medium-sized cookies on a sheet pretty easily. Using a fork, carefully press the balls flat from both directions, leaving the characteristic crosshatch mark on the surface, OR press with your thumb to make an indentation to hold the jam or chocolate.  If the dough balls break apart, just squeeze them back together with your fingers.

9. Place the optional - but highly desirable - chocolate on the surface of each cookie, or a scant 1/2 teaspoon of jam. (The jam can melt and run, so don't get carried away.)

10. Bake the cookies until they are just golden underneath, and slightly puffed, 12 to 15 minutes or so. Using a spatula, put on a rack until cool (or cool on the cookie sheet). Repeat until you have baked all of the dough.