Gluten-Free Thai Peanut Butter Cookies
Notes
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.
