Gluten Free Thai Peanut Butter CookiesIt’s cookie exchange time of year, so I thought I would challenge myself and anyone else who wants to take part in a Baker’s Dozen Cookie Challenge. I’m going to bake a baker’s dozen of cookies and post a cookie blog for 13 days. Pheewwww, sounds like a lot of yummy work, but I’m up for the challenge. If I had planned it better, I would have started December 1st, but I’m running a little late with the idea. Instead, I’m starting today, December 8th.

Gluten Free Thai Peanut Butter CookiesI’m starting off with the Thai Peanut Butter Cookie recipe from the December issue of Vegetarian Times. Curry paste mixed with crunchy peanut butter and Bob’s gluten-free baking flour. I’ve played with a few gluten-free recipes for all my gluten-free friends. I always think it sucks when we get together to eat and they can’t share in the desserts very often, so I’m working on making something for them. Surprise, surprise, Bob’s gluten-free baking flour does not change the taste or texture of the cookie at all, unlike other brands I’ve tried. Everyone who has tasted them could not tell the difference, which is awesome since many of our gluten eating friends usually can tell when I’ve switched it up. Finally, a flour that gets it right!

Gluten Free Thai Peanut Butter CookiesFor those of you who want to use regular flour, the measurements are equally exchanged, 1 cup for 1 cup (if using Bob’s gluten-free baking flour, it may differ with other types of flour). These cookies will be perfectly wonderful with all-purpose or whole wheat pastry flour.

Gluten Free Thai Peanut Butter CookiesThe curry paste mixed well with the peanutty flavors, all warm and yummy, giving just a bit of heat at the end of the taste. These cookies have definitely made their way onto my top favorites list. They elevate the ordinary peanut butter cookie to completely extraordinary. At first bite, you really don’t notice anything different, then the warmth starts to build and it’s like a delicious explosion of flavor to the taste buds. The cookies are light, airy and make you just want another one after eating the first. I used big flakes of coconut on top for a more sophisticated look, but shredded coconut will work just fine for that added coconut flavor. After all, coconut, curry and peanut butter are staples Thai flavors.

Gluten Free Thai Peanut Butter CookiesSo join me in the Baker’s Dozen Cookie Challenge and get to baking up your favorite cookies. For those of you without a blog, just post a pic on Facebook or Twitter showing your additions to the challenge with the hashtag #BakersDozenCookieChallenge. Day 2, it’s on to Gluten-free Chocolate Chip Cookies.

I have received no compensation from Bob’s or Vegetarian Times for posting this blog. These are just two products I use and enjoy.

Gluten-Free Thai Peanut Butter Cookies

  • Time: 1 hour
  • Difficulty: easy
  • Print

adapted from Vegetarian Times, December 2014 issue

2 cups Bob’s Gluten-free Baking flour

1 1/2 tsp. baking soda

1/2 tsp. baking powder

8 oz. or 16 Tbsp. unsalted butter, room temp.

3/4 cup sugar

1 cup light brown sugar

2 large eggs

2 Tbsp. Thai red curry paste

2 cups crunchy peanut butter

1 tsp. vanilla extract

Coconut flakes or shredded coconut to sprinkle on top (about 3/4 to 1 cup)

Mix together dry ingredients in a medium size bowl. Set aside until needed.

Using a stand mixer or hand mixer, cream together butter and sugars. Add eggs one at a time, beating well after each.

Add curry paste and vanilla, mixing well before adding the peanut butter.

Slowly work in flour mix until fully incorporated.

Divide the dough into two pieces on a sheet of parchment paper large enough to roll up. Form the dough into 3-inch round logs and wrap in the parchment paper, followed by a layer of plastic wrap. Place in the refrigerator for at least 4 hours or overnight. For those wanting to speed up the process, you can place the logs into freezer for 2 hours.

Preheat oven to 350° F. Line baking sheets with parchment paper.

Removing one log at a time from the refrigerator, slice the dough 1/4-inch thick and place on the baking sheets 2 inches apart. Sprinkle with coconut, gently mashing coconut into the dough.

Bake 10 to 12 minutes, or until edges are slightly browning.

Cool for 5 minutes on the baking sheets before removing to wire racks.

Gluten free Cookie Recipe Ideas for the Challenge:

Maple Pecan Cookies from Harriet Emily

Nutella Stuffed Oatmeal Cookies from Healthy Delicious

Salted Double Chocolate and Almond Cookies from My Natural Kitchen

Secretly Skinny Ginger Cookies from Southern in law

Sicilian almond Biscuits with Candied Cherries from Foodfulife

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