Easy Whole Grain Gluten-Free Peanut Butter Cookies 

These peanut butter cookies are a family favorite and a versatile treat. Our gluten-free recipe, featuring Specialty Grains sorghum and amaranth whole grain flour, offers a mild flavor and a rich, fudgy texture. We take them to the next level by sandwiching them with vanilla frosting. 

Easy Whole Grain Gluten-Free Peanut Butter Cookies 

1 cup creamy peanut butter 

1 cup butter, softened 

2 cups brown sugar 

3 large eggs 

1 Tbsp. vanilla extract 

1 cup Specialty Grains Amaranth Flour 

2 cups Specialty Grains Sorghum Flour 

1 tsp. baking powder 

½ tsp. salt 

1 container of Organic Vanilla Frosting 

Directions 

• In a large bowl, cream the butter, peanut butter, and sugar until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to the creamed mixture and mix well. 
• Shape into 1-in. balls and place 2-in. apart on ungreased baking sheets. Flatten to 3/8-inch thickness with a fork. 
• Bake at 375° for 7-8 minutes or until golden. Remove to a wire rack to cool.
• Once the cookies are cooled, fill them with vanilla frosting and sandwich the two cookies together. 
• Yield 24 individual cookies or one dozen sandwiches.