I have to admit I don’t know a lot about gluten-free baking. Every time I think I’m finally understanding what it’s all about I learn that there’s a lot more I need to learn. And I shall. This recipe was the result of finding a really cool Peanut Butter & Marshmallow Sandwich Cookie recipe at Bakers Royale – and not having the energy to make the marshmallow filling. Full disclosure, the recipe at Bakers Royal was a mash-up of a PBS recipe for flourless peanut butter cookies and Bakers Royal’s original marshmallow frosting filling recipe. It sounds and looks delicious so I vow on my next gluten-free peanut butter cookie baking frenzy to actually – finally – make the marshmallow frosting filling.
Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.
Put all of the ingredients (yes, all four!) in a mixing bowl (either a stand mixer or hand-held electric mixer will do). Mix on low speed until thoroughly combined.
Use a cookie dough scoop to drop small balls of dough (about 1 rounded tablespoon in volume) onto the baking sheets about 1 inch apart. You should be able to fit a dozen cookies on a standard baking sheet. Take a small fork and spray the back liberally with non-stick cooking spray. Use the fork to flatten the cookie in a criss-cross pattern.
Bake one sheet of cookies at a time. Bake for about 12 minutes or until the cookies are golden around the edges. Let the cookies cool for a few minutes on the parchment-lined baking sheet before removing to a wire rack to cool completely. Makes about 3 dozen cookies. The cookies are thin, very crunchy and about 3 inches in diameter.