Gluten Free Peanut Butter “Twix” Cookies

INGREDIENTS

Shortbread Cookies 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

cornstarch (or try arrowroot)

1/8 tsp

kosher salt

1/2 cup

granulated sugar

8 tbsp

unsalted butter, at room temperature

to 2 tablespoons lukewarm water

Peanut Butter Filling 4 tablespoons (56 g) unsalted butter, chopped

3/4 cup

smooth no stir peanut butter

1/2 tsp

pure vanilla extract

1/4 tsp

kosher salt

1 cup

confectioners’ sugar

Milk or cream, for thinning as necessary

Chocolate Topping 6 ounces milk or semi-sweet chocolate, chopped

1 tbsp

virgin coconut oil