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Old 12-03-2011, 09:29 PM   #1
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Need help with peanut butter cookies

I just made some gluten free peanut butter cookies using this recipe.

http://www.bobsredmill.com/recipes.php?recipe=1154

This time the cookies came out very dry and didn't spread. They kept the same ball form as the dough. Last time I baked them that didn't happen. I suspect the peanut butter I used may have been drier (less oily) than last time. Is there anything I can add to the dough to make sure the cookies spread when they bake?

Note: I used organic creamy peanut butter, and instead of brown sugar I used palm sugar

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Old 12-03-2011, 10:16 PM   #2
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I haven't baked gluten free, but I would always go with the recommended ingredients. If your peanut butter looked like the conventional stuff out of the jar, then it may be fine, but the sugar may have caused the hangup, was it granulated the same texture as regular sugar?. I find that conventional style peanut butter usually works best with baking.
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Old 12-03-2011, 10:29 PM   #3
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I used the same kind of sugar both times, so I think the problem was the peanut butter. The first time the peanut butter had a "runnier" consistency, and the cookies came out great. I tend to avoid hydrogenated fats like those used in commercial peanut butters, so maybe I need to find a creamier peanut butter that is made with non-hydrogenated palm oil. I have seen a few different varieties in the health food store.
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Old 12-03-2011, 10:36 PM   #4
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I use a recipe similar to this one only my recipe does not call for any flour at all. Try the recipe without the gluten-free flour. Roll the dough into balls and place on parchment covered cookie sheet. Use a fork dipped in granulated sugar to press down the balls of dough. Mine turn out every time! Oh, yes -- sometimes I add a few chocolate chips to the batter. I also use chunky peanut butter. Good Luck!
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Old 12-03-2011, 10:40 PM   #5
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Quote:
Originally Posted by kitchengoddess8
I used the same kind of sugar both times, so I think the problem was the peanut butter. The first time the peanut butter had a "runnier" consistency, and the cookies came out great. I tend to avoid hydrogenated fats like those used in commercial peanut butters, so maybe I need to find a creamier peanut butter that is made with non-hydrogenated palm oil. I have seen a few different varieties in the health food store.
Jif natural and skippy natural both use non-hydrogenated palm oil, and have the creamy commercial texture. I love the Jif natural, the flavor is excellent, I too stay away from anything hydrogenated.
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Old 12-03-2011, 10:56 PM   #6
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Thanks. Do Jif and Skippy natural have sugar in them? I hope not.
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Old 12-03-2011, 11:21 PM   #7
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Jif Natural

I think Jif Natural does have added sugar. I remember enjoying it recently and wondering why they call it "natural." Maybe I'm thinking of another kind?
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Old 12-03-2011, 11:32 PM   #8
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I suspect the problem was that, being all natural peanut butter, the natural oils separated, which they always do, which is the reason hydrogenated oils are used in Jif, etc. It takes some considerable effort to mix the oil all the way to the bottom. You either turn it bottom up for a while or stir, stir, stir. Otherwise, the bottom is real dry. The "runnier" first off the top is probably the giveaway that the large share of the oil went into the first batch.
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Old 12-03-2011, 11:39 PM   #9
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Yes, I think that's what happened. The peanut butter on the bottom was less oily because the oil had separated and risen to the top. I need to remember to stir!

I found this post that rated natural peanut butters. I'll have to try some of them and see which ones are creamiest and easiest to stir.

The Best Natural Peanut Butter | Real Simple
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Old 12-04-2011, 03:47 AM   #10
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Quote:
Originally Posted by GLC View Post
I suspect the problem was that, being all natural peanut butter, the natural oils separated, which they always do, which is the reason hydrogenated oils are used in Jif, etc. It takes some considerable effort to mix the oil all the way to the bottom. You either turn it bottom up for a while or stir, stir, stir. Otherwise, the bottom is real dry. The "runnier" first off the top is probably the giveaway that the large share of the oil went into the first batch.
Next time you are scraping the bottom of the barrel add a small amount of canola oil and stir it in until you get a consistency similar to the original. I use Smucker's Natural in baking and it works fine in most things. I actually pour off the oil when I open a new jar because it saves a couple of hundred calories and makes the remaining peanut butter stiffer.
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