I LOVE eating peanut butter cookies, and I love making peanut butter cookies. This recipe is adapted from Tartine No. 3. The result is a gluten-free cookie that is rich and crumbly, with peanut butter that simply melts in your mouth.
Peanuts to the Power of Two
Makes 52 to 60 cookies
1 cup peanuts
1 1/3 cups gluten-free oat flour
1/2 teaspoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3/4 cup organic, unsalted smooth peanut butter
1 teaspoon vanilla extract
Preheat the oven to 350°F. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.
In the bowl of a food processor, pulse the peanuts and oat flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until well combined and beginning to gain volume, about 2 minutes. Add the peanut butter and beat to combine, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.
With the mixer speed on low, add the flour-nut mixture and mix until just combined. Dough will be crumbly. Kneed with hands and gather together. Refrigerate overnight, in covered bowl, for flour to hydrate.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Using a medium size scoop, such as #60, form dough into balls, and place them on prepared baking sheets, spacing them 1 inch apart. Flatten balls to 1/3”. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.
Remove the baking sheets from the oven and let the cookies cool completely. Cookies will keep for up to 3 days in an airtight container, at room temperature.