Gluten-free peanut butter cookie buttons with a drizzle of dark chocolate. They are lower in sugar and carbs, and wheat-free.
I have another sweet treat to share with you guys today. I know I know. I said I probably wouldn’t be sharing many dessets with you for a while, but I am kinda obsessed with sorghum flour now. It has inspired me to do all sorts of wild and crazy things. Crazy Crazy things. Like post these gf cookies right after a gf strawberry rhubarb crisp and a blueberry tart all within a two week window. Hopefully you’ll forgive me.
I made these with my daughter. We had a lot of fun together. I have to confess; normally I am too antsy and type A to get my daughters baking with me. I freak out about getting the measurements exactly so, and stress about the mess. The broken eggs. The egg shells. The cross contamination!!! But I think I was just feeling a rare moment of zen when I made these with her.
She particularly loved making them into buttons by smooshing the cookies down with the fork. And like her chocolate loving mama, she really loved the chocolate drizzle. Chocolate and peanut butter people! It’s the bomb. And once you make these you’ll want to go chocolate and peanut butter crazy. Make sure and check out these super yummy 4 Ingredient No Bake Chocolate Peanut Butter Bars from Beaming Baker. And these No Bake Oatmeal Cookies by Gluten Free on a Shoestring also look delicious and fun to make (no bake.. oh yes!) They’re also gluten free!
A bit about shortening
I am so happy with the way these little cookies came out. I love their texture. It is almost like a shortbread cookie. I have a hard time getting that shortbread texture a lot of the time when I am baking. Most of my baking recipes have a high water content due to substituting pureed fruit for sugar or yogurt for fat. The high water content makes the gluten in the flour activate, and makes baked goods puffy or cakey. Since these have no gluten and low water content they are nice and crisp and crumbly.
Lower in sugar and carbs.
Since around the time that I shared this post, I have been slowly cutting out added sugars more and more in my diet and here in my house. Or trying to at least. I still eat my daily chocolate, but now I am not adding sugar to my coffee anymore. My husband switched from a Clif bar to a lower sugar Kind bar for breakfast. My daughters are learning a little bit about how to read a nutrition panel. We’re taking small steps, but since they aren’t drastic, we’re sticking with them.
Anyway, these cookies taste plenty sweet to me, but they are naturally lower in sugar. And you wouldn’t be able to tell. They come in at only 4 grams of sugar each, and have only 8 grams net carbs each. The reason you can’t really tell that they aren’t as sugary as regular cookies is partly due to the fact that both sorghum flour and coconut flour are naturally sweet tasting. I used maple sugar for these, and then cross-tested with brown. Both worked, but I loved the flavor of maple sugar, so if you can find it, I’d say it is worth the splurge.
A final note: They have almost no pan spread. So to make them shaped more like a cookie, I flattened them down with the fork. I also kept the portions petite, and button like, at only one tablespoon a piece, to keep the calories (94) and fat(5 g) in check. Hope you enjoy!
Do you bake with your children?
Have you used sorghum flour before?
Are you watching your added sugars?
The Best Gluten-Free Brownies by Texanerin
Gluten-Free Lemon Bars by The Cookie Rookie
Gluten-Free Triple Chocolate Cookies by My Gluten-Free Kitchen
No Bake Gluten-Free Millionaire Bars by Boulder Locavore
Gluten-free peanut butter cookie buttons with a drizzle of dark chocolate.
- ¾ cup sorghum flour
- ¾ cup coconut flour
- ½ cup brown rice flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter, room temperature
- ½ cup natural peanut butter
- ½ cup maple sugar or brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 ounces dark chocolate, tempered optional
- Arrange two oven racks evenly in upper and lower third of oven. Preheat oven to 350 degrees. Coat two large baking sheets with cooking spray.
- Whisk sorghum, coconut flour, brown rice flour, baking soda and salt in a medium bowl. Beat butter, peanut butter and sugar in a large bowl until creamy. Beat in egg and vanilla extract.
- Add flour mixture and beat until combined.
- Drop cookie batter by 1 tablespoon full onto the prepared cookie sheets. Press down with a fork, dipping fork in dish of cool water to prevent sticking to the dough between cookies.
- Bake, rotating top to bottom and back to front half way, until the cookies are puffed and lightly golden, 12 minutes. Let cool on pan 5 minutes before transferring to cooling rack with a thin spatula.
- Drizzle chocolate over room temperature cookies.
Saturated Fat: 3 g. Carbohydrate: 9 g. Fiber: 1 g. Sugars: 4 g. Sodium: 40 mg.
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