“I loved them! They weren’t hard to make and they turned out great. I had two people who aren’t gluten free try them and they both loved them as well. They were truly no different that regular “gluten” peanut butter cookies.” – Purple4199 on 2013-10-27
- 1 package (7.5 oz) Chebe All-Purpose Mix or Original Chebe Mix
- ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable shortening (may use Spectrum Butter Flavor Shortening*)
- ¼ cup butter
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar packed
- 1 egg (or aquafaba**)
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In large bowl blend thoroughly, shortening, butter, peanut butter, sugars and egg.
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Premix Chebe all-purpose mix, baking powder, soda and salt. Stir together with the peanut butter mixture.
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Chill dough for 30 minutes.
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Preheat oven to 375F
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Roll into walnut size dough balls and place 2 inches apart on a lightly greased baking sheet (may use parchment paper).
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Flatten dough with a fork dipped in sugar, making a traditional crisscross pattern.
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Bake 10-12 minutes.
* Spectrum Butter Flavor Shortening is made from organic palm oil.
**For an egg-free version, use 3 Tbsp aquafaba.
Using a large meat fork makes a deeper crisscross pattern. Also before baking, and if adding toppings, push into the dough M &M’s or crushed salted peanuts. If using chocolate chips wait until the cookies come out of the oven and immediately top.
Reduced fat peanut butter also works well.
This recipe works great with Chēbē All-Purpose Mix, but you may also try it with this Chēbē mix:
