Wheat-Free Cookies
These wheat-free cookies offer a delightful combination of nutty peanut butter and rich, caramel-like sweetness from brown sugar. Perfect for those with wheat allergies or a gluten-free diet, they are quick to prepare and bake, resulting in chewy, flavorful treats suitable for all ages.
Ingredients
Instructions
- Cream together brown sugar, granulated sugar, and oleo.
- Add egg and peanut butter; beat until light.
- Stir in rye flour, rice flour, soda, salt, and vanilla.
- Roll the dough into balls.
- Press fork marks across the top of each cookie.
- Bake at 375°F for 10 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you're out of rye flour, you can substitute it with more rice flour or almond flour for a nutty touch. Make sure to chill the dough for about 30 minutes before rolling to help maintain the shape while baking. If you prefer a crunchier cookie, bake them a little longer at 375°F.
Serving Suggestions
These wheat-free cookies are delightful on their own or paired with a glass of cold milk. They also make a great dessert alongside Lime Ambrosia Salad for a refreshing finish. For a festive touch, serve them with a scoop of vanilla ice cream or crumble them over a bowl of fresh fruit. Enjoy them as a snack or dessert at your next gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag once solid. To reheat, simply microwave for a few seconds or warm in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat-Free Cookies contains roughly 138 calories, with 3g protein, 22g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use smooth peanut butter instead of crunchy?
Yes, smooth peanut butter works perfectly in this recipe. It will create a more uniform texture, while crunchy peanut butter adds delightful bits of texture. Choose according to your preference for a creamier or chunkier cookie.
What if I have a nut allergy?
If you have a nut allergy, you can replace peanut butter with sunflower seed butter or a soy nut butter. Both alternatives will provide a similar texture and moisture, allowing you to enjoy these cookies without the risk of allergens.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips is a great way to enhance the flavor. You can mix in about 1 cup of semi-sweet or dark chocolate chips after incorporating the dry ingredients. This makes for a delicious adaptation that many will love.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).