Irresistible Gluten-Free Peanut Butter Cookies: A Guilt-Free Treat!

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, butter, coconut sugar, brown sugar, and egg. Mix well until the ingredients are fully incorporated.
3. In a separate bowl, whisk together the cassava flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring until a dough forms.
4. Take approximately 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, leaving some space between each cookie.
5. Gently press down on each dough ball with a fork to create a crisscross pattern. This will also help flatten the cookies slightly.
6. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The cookies will be soft when they come out of the oven but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

8. Once cooled, store the Gluten-Free Peanut Butter Cookies in an airtight container for up to one week.