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Gluten-free Peanut Butter Cookies

Gluten-free peanut butter cookies made with peanut butter, mashed potato, rice flour, and cornstarch, baked to a golden brown.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Peanut and rice match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 670 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Gluten-free Peanut Butter Cookies

Oven375°F
Time15-20 minutes

Ingredients

Directions

Make the dough

  1. In bowl, cream together peanut butter and mashed potato until smooth.

  2. Beat in sugar until fluffy.

  3. Beat in egg.

  4. Combine rice flour, cornstarch, cream of tartar and baking soda.

  5. Add to peanut butter mixture; mix well.

  6. Stir in vanilla.

  7. Place in refrigerator for about 25 minutes until batter firms a bit.

Shape and bake

  1. With hands gently form batter into round balls (1 tsp sized); place on nonstick baking sheet 2-½ inches apart.

  2. Using fork that has been dipped into rice flour, flatten cookies to about ¼ inch thickness.

  3. Sprinkle peanuts over top.

  4. Bake in 375°F oven for about 15-20 minutes or until golden brown around edges.

Nutrition, whole recipe (rough)

1173Calories
36 gProtein
26 gFat
196 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Peanut1 oz (28g)161
Mashed Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peanut + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Peanut + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together161 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter
Provides the main peanut flavour and fat, giving the cookies a tender, rich texture.
Mashed potato
Adds moisture, helping the cookies stay soft and tender without wheat flour.
Sugar
Sweetens the dough and helps it brown at the edges as it bakes.
Egg
Binds the dough together and adds structure as the cookies set.
Rice flour
Provides the main flour structure in this gluten-free dough.
Baking soda
Reacts with the cream of tartar to lift the cookies and encourage spreading and browning.

The step that matters

Flattening the shaped balls. The dough is sticky, so a fork dipped in rice flour keeps it from clinging. Even flattening to about a quarter inch helps the cookies bake evenly rather than staying thick in the middle.

Swap the peanut

How well each one fits the dish's main ingredients (butter, potato, sugar, egg, rice, flour, cream):

  1. Almondfits better
  2. Chestnutfits about as well
  3. Pistachiofits about as well
  4. Peanutthe original

Fit is the average pairing score against butter, potato, sugar, egg, rice, flour, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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