Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
Vinegar also causes liquid to evaporate more quickly in batter or dough, which translates to a beautiful, flaky crunch.
In these gluten-free peanut butter cookies, the slight addition of apple cider vinegar creates a subtle and oh, so delectable tang and crunch to the baked cookies.

You’ll love it – I promise.

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Gluten-Free Peanut Butter Cider Vinegar Cookies

1 cup butter, room temperature
1 cup all natural peanut butter
1 cup brown sugar
1/2 cup white sugar
3 large eggs
1 Tbs. apple cider vinegar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
3 1/4 cups Pamela’s gluten-free flour mix

Preheat the oven to 350 degrees.
Cream together the butter, peanut butter, and sugar until light and fluffy. Add the eggs and whisk again until creamy. Add the vinegar, vanilla, baking powder, baking soda, and salt and stir until well combined.
Mix in the gluten-free flour blend.

Let the dough sit for 10 minutes.

Scoop 1″ balls of dough onto four parchment lined cookie sheets.

Bake for 15-20 minutes, until puffy.

Enjoy with a cold glass of milk.

The vinegar trick ALSO works for pie crust – I have perfected my pie crust!