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    Scott Adams

    Peanut Butter Cookies #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Cathleen Morgan.

    1 ½ cups confectioner sugar
    1 cup creamer peanut butter
    1 egg (slightly beaten)
    1 teaspoon gluten-free vanilla (you can also make your own vanilla flavoring with a vanilla bean)

    Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 10 minutes at 325F.

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    My son's girlfriend discovered Kraft Natural peanut butter makes the nicest consistency and she's right! Baking time is about 20 minutes. They look and taste as good as 'normies' PB cookies.

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    Love this recipe, I chose to bake them for 15 minutes and it was perfect for us! Thank you so much for posting this because using gluten-free flour to bake with didn't work out so well for me.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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