Kalisa Marie Martin a is classically gluten free peanut butter pretzels chef, content creator, and travel entrepreneur of Jamaican heritage. To know them, is to love them.
If you are familiar, you likely have connections to the Midwest, where they’re a favorite. Once you try them, you’ll agree that they should be making them in all 50 states! If you spread your entire bowl of cookie dough out on a sheet pan instead, you can get the job done in one go. Then, all you have to do is cut them into squares after they’ve baked. Not only is this recipe a breeze for the baker, but it is a dream for whoever gets to eat them. Ms maintain their shape and crunch.
Also, did I mention that these are gluten-free? With all of these flavors and textures, you won’t be able to tell the difference. 15×10 inches in size and has 1-inch higher sides so there won’t be any overflow of dough as it bakes in the oven. Lining the pan with parchment paper leaving an overhang on the two long sides is key. This will allow you to easily remove the entire sheet pan cookie to a board before cutting into squares. Just make sure you let the cookie cool completely before lifting.
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Whenever a cookie recipe has multiple elements—nuts, chips, and more contributing to its texture versus relying predominantly on flour it’s a great candidate for converting to gluten-free. Ms add gooeyness and crunch, respectively. This recipe only calls for one cup of gluten-free flour and with everything else going on, no one will miss the gluten. I use King Arthur Measure for Measure Flour, but you can use whichever is your go-to gluten-free blend. There’s more than one way to make a monster cookie and you can take this recipe and make it your own.
Just be sure that the mix-ins stay around 2 cups total. If you have a peanut allergy swap peanut butter for almond butter or even sunflower seed butter to avoid nuts all together. Natural nut butters will actually lead to a drier cookie. Try crushed pretzels or potato chips. This recipe calls for quick cooking oats as the finer texture helps to bind the cookie dough together.
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If all you have is old fashioned oats, pulse them a few times in a food processor to break them down. They will stay chewy for about 5 days. You can also freeze them between layers of parchment and sealed in a ziptop bag for up to 3 months to snack on as needed. Use your favorite all-purpose gluten-free flour blend and be sure to use gluten-free oats.
Line the jelly roll pan with parchment paper leaving a 1-inch overhang on the two long sides. You will use this later to lift the bars out of the pan. In a medium bowl, whisk together gluten-free flour, gluten-free oats, salt, and baking soda. In a separate large bowl, whisk together the butter, brown sugar, peanut butter, egg, and vanilla until completely smooth. Add the dry ingredients to the bowl of wet ingredients and stir to combine. Turn the dough out onto the prepared baking pan.
Place a sheet of parchment paper on top and use your hands to gently press it evenly into the pan. Remove the top piece of parchment. Bake the cookie bars until the dough has risen and the edges have just begun to turn slightly golden, 15 to 17 minutes. The middle may appear under done, but it will set as it cools.
Cool in the baking pan on a cooling rack for at least 1 hour. Using the sides of the parchment as a sling, transfer the sheet pan cookie to a board and cut into 24 bars and serve. Soft Peanut Butter Cookie Recipe on twopeasandtheirpod. And when I say a lot, I mean A LOT! I love creating new cookie recipes, but I also love baking the classics.