Baking when it's 80 Degrees!

My 8 year old decided yesterday that it was time for her to bake cookies all by her grown up self. Did she care that it was almost 80 Degrees outside? Nope.

She decided to tackle Gluten-free/Casein free peanut butter cookies, which I had not previously tried.
They were perfect!
I helped her measure her ingredients into bowls and then away she went. She did all the mixing, shaping and baking by herself. Mom was hovering nearby taking pictures and secretly making sure she was safe.
If you have peanut allergies in your house, you should be able to substitute Almond butter or Sunbutter with no problems.

Hannah's GF/CF Peanut butter cookies

Adapted from the 2006 Betty Crocker Cookbook

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening (she used Spectrum shortening)

1/4 cup butter sub (she used Earth Balance that comes in the tub)

1 large egg

175 g All-purpose flour

1/2 tsp guar gum or xanthan gum (she used xanthan gum)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Additional granulated sugar

Heat oven to 375 degrees

In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, butter substitute, and egg with electric mixer on medium speed. Stir in flour, xanthan gum, baking soda, baking powder and salt.

Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in additional granulated sugar

Bake 9-10 minutes or until light brown.  Cool 5 minutes; remove from cookie sheet to wire rack.

Be careful not to over bake the cookies, they harden as they cool. Also, if you try to remove them from the pan too soon, they will fall apart.

**Special thanks to Hannah's Grandpa King for re-touching all the photos for me!**

Enjoy!