kitchengoddess8
Sous Chef
- Joined
- Nov 4, 2011
- Messages
- 904
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
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