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Gluten-Free Peanut Butter Cookies

Prep: 30 minutes plus chilling
Bake: 10 minutes per batch • Makes: 2-1/2 dozen

1-1/4 cups gluten-free all-purpose baking flour
3/4 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter (1 stick), softened
1 large egg
1/2 cup peanut butter
1 teaspoon gluten-free vanilla extract
Gluten-free nonstick baking spray

1. In medium bowl, whisk together flour, baking soda, baking powder and salt. In medium bowl, with electric mixer, beat sugars and butter on medium speed 3 minutes. Add egg, peanut butter and vanilla extract and beat 2 minutes longer. Add dry ingredients and beat 1 minute or until well combined. Cover with plastic wrap and refrigerate at least 30 minutes.

2. Preheat oven to 375°. Spray cookie sheet with nonstick baking spray. Drop dough by rounded tablespoons, 2 inches apart, on prepared cookie sheet. With fork dipped in flour, lightly press dough mounds flat, pressing horizontally, then vertically to make a crosshatch pattern. Bake cookies 10 minutes. Transfer cookies to wire rack to cool completely. Repeat with remaining dough.

Approximate nutritional values per serving (1 cookie):
98 Calories, 5g Fat (2g Saturated), 14mg Cholesterol,
82mg Sodium, 11g Carbohydrates, 1g Fiber, 2g Protein