Peanut Butter Cookies are all but indestructible. They cannot be ruined. I’ve been baking batch after batch experimenting with different flours, different sugars and quite honestly they are all delicious. There has not been a single batch that I’ve been embarrassed to offer people. The recipe I’ve settled on can be made with any gluten-free flour.
Let’s begin at the beginning: flour experimentation.
My All Purpose Blend: Oat Flour, Brown Rice Flour, Potato Starch + Ground Chia/Flax Seeds
Batch 2 100% almond flour
Batch 3 100% brown rice flour
Batch 4 my blend: 70% oat + almond flour, 30% potato starch + white rice flour
The more flour, the more puffy a cookie you’ll have.
A wetter dough equals a flatter cookie.
Brown rice is very fine and turns out a very sweet cookie. My least favorite all the batches but still good.
Almond flour and my all-purpose blend were very close in taste. However I hate the little clumps that show through in almond flour.
For those of you who want to whip a batch of cookies quickly without having to stock your pantry with all the various flours. Variation 5 & 6 are made with Arrowhead Mills All-Purpose Gluten-Free Flour. They are both beautiful. I’ve played with using good ‘ole C&H brown sugar and fancy organic sugar from Whole Foods.
Batch # 5-6
Batch 5 Arrowhead Mills All-Purpose Gluten-Free Flour + Organic Light Brown Sugar
Batch 6 Arrowhead Mills All-Purpose Gluten-Free Flour + C&H Light Brown Sugar
Organic: the sugar crystals didn’t seem to fully dissolve during the baking process. This left me with a denser, textured cookie.
Reguar: tiny sugar particles = smooth dough = chewy cookie
Arrowhead Mills makes an easy substitute if you don’t want to pick your way through different flours.
The Scientist Concludes
Please to jump to any hasty conclusions about the rigor of my experimentation approach with these cookies. You will find holes. But I did find some interesting things. Aha #1: they all tasted great. So please, experiment away and prove me wrong. I was very surprised to see what a big difference it made to use organic sugar. It completely changed the texture of the cookie. To be frank, I liked the cheap-o sugar best. The texture was chewy and perfectly nostalgic of my childhood cookie dreams.
In conclusion, if you want a crispy flat pb cookie, use less flour. Sugar makes a texture difference. If you want to see something even more different try white vs brown sugar. Most important, bake away and get eating.
Wine Domaine Des Escaravailles - Les Sablieres - Cote Du Rhone
Grape 70% Grenanche, 30% Syrah
Color Ruby red with light pink rim. Translucent.
Nose Juicy Raspberry + Jasmine
Taste Ripe berries up front, finish of overripe blueberries with nice acidity.
About the Winery
Domaine des Escaravailles was founded in 1953 by Jean-Louis Ferran and has remained with his family for three generations. The winery received their name from the Occitan word for beetles, “escaravailles.” The Ferran wines are unique due to the higher altitudes of the grenache plantings. In 1999, his grandson Gilles took over production and continues to elevate the wine to new levels.