Peanut Butter Cookies

To make peanut butter cookies from scratch, start by preheating your oven to 350°F (175°C). Beat together 100g of room temperature butter and 0.5 cup of granulated sugar until fluffy. Add 0.5 cup of peanut butter, 2 eggs, and a splash of vanilla, mixing until creamy. In a separate bowl, combine 250g of all-purpose flour, 1 tsp of baking powder, and a pinch of salt. Gradually mix the dry ingredients into the wet mixture until well combined. Scoop tablespoon-sized portions, roll them into balls, flatten with a fork, and bake for 10-12 minutes.

Traditional peanut butter cookies made with all-purpose flour are not gluten-free. However, you can easily make gluten-free peanut butter cookies by substituting the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including baking powder and vanilla, are also gluten-free.

If you're looking for an egg substitute in peanut butter cookies, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, you can use a flaxseed meal by mixing 1 tablespoon of flaxseed with 2.5 tablespoons of water, letting it sit for a few minutes until it thickens.

To store homemade peanut butter cookies, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to a week. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Peanut butter cookies pair wonderfully with a glass of cold milk, which complements their rich flavor. You can also enjoy them with a cup of coffee or tea. For a fun twist, try sandwiching them with chocolate or vanilla ice cream for a delicious dessert treat!