Grandpa John’s Gluten Free Peanut Butter Cookies
From Grandpa, I learned how to be frugal. When we would go to Sam’s Club (partly for the groceries, mostly for the free samples), he would always buy us a big pop right when we got there. He always advised us to drink it fast so we could get a refill, and as we walked out the door, he would say with a wink,
“Save that cup so you can get a free one next time.”
Free samples were never to be passed up. One day at the store, he walked up with a grimace on his face and said, “Don’t try the white chocolate samples, they’re awful.”
He pointed over his shoulder to a basket labeled in bold letters “SOAP CHIPS”.
He always ordered his McDonald’s fries “extra hot”, and if he was going to Raggedy Ann’s for a Silky, you knew you could find him at Wendy’s eating a Frosty.
When I used to check my email, I would usually have one from Grandpa saying, “Here’s a nice pair of shoes” or “time to start thinking about spring” and I would open the link to find a pair of ridiculous 8 inch neon heels or a gigantic $300 Easter hat made of ostrich feathers.
On a cold spring day like today, he would be sitting on his magically warm porch getting a tan, with a piece of cardboard folded over his nose so he wouldn’t get burnt.
Grandpa loved peanut butter cookies.
The very thought of them would wake him up at 5:30 in the morning. He would turn to my grandma and ask, “Do you think I could get a cup of coffee and some peanut butter cookies?”
These were his favorite cookies. You could never arrive at Grandma and Grandpa’s house without one being offered to you. Grandma developed the recipe long ago when Grandpa was diagnosed with celiac and has been making them ever since.
She has been known to add milk chocolate chips, dried cranberries, and pecans, and also to dip them in melted chocolate. I have been known to trash them up with chopped Reese’s Cups and Reese’s Pieces. But no matter how I eat them, I will always remember my dear grandpa with every bite.
- Grandpa John’s Gluten Free Peanut Butter Cookies
- Makes exactly 2 dozen
- 6 tablespoons butter flavored Crisco
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup peanut butter (Grandma uses crunchy Jif)
- 1 extra large egg
- 1/2 teaspoon vanilla extract
- 1 cup white rice flour (you can sub all-purpose gluten free or wheat flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Grandma’s Optional add-ins: dried cranberries, pecans, chocolate chips, etc.
- Optional Reese’s toppings: 1 cup melted chocolate chips and a handful each of Reese’s Cups and Reese’s Pieces
- Preheat panggangan to 375ºF.
- Cream together the Crisco and sugars. Add the peanut butter and beat well. Add the egg and vanilla and mix until combined.
- Combine the flour, baking powder and soda, and salt. Pour into the peanut butter mixture and mix until well combined. Stir in any of the add-ins.
- Use cookie scoop to scoop 12 at a time onto your baking sheet (you can also roll them in sugar first if you like). Flatten slightly with a fork (criss-cross).
- Bake for 9-11 minutes (or 7-8 for a doughier cookie).
- Once cooled, you may dip them in melted chocolate and sprinkle on the chopped Reese’s.
- Store in an airtight container.