Gluten Free Peanut Butter Cookies Recipe
These gluten free peanut butter cookies are rich and chewy peanut butter filled cookies with a classic crosshatch pattern. They’re made with simple ingredients that come together quick and easily. You’d never guess these peanut butter cookies are gluten free!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 1 parchment paper
Ingredients
- 1 ½ cups (204 g) gluten free flour add ½ teaspoon xanthan gum or cornstarch if the flour doesn't contain this already.
- 1 tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon, optional
- 1¼ cup (320 g) peanut butter
- ¼ cup (57 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 2 large eggs (US), room temperature
Instructions
- Preheat the oven to 350 F (177 C). Line two baking sheets with parchment paper.
- In a large bowl, whisk the gluten-free flour, baking soda, cinnamon and salt together until well combined.
- In another large bowl, beat the peanut butter, butter, light brown sugar and granulated sugar until well combined. Beat in the eggs and vanilla extract until well combined. Mix the dry ingredients into the wet until combined.
- Scoop about 2 tablespoons (30 ml) of gluten free peanut butter cookie dough onto a lined baking sheet. If the dough doesn't hold a ball shape, chill the cookie dough for 15-30 minutes in the fridge.
- Place 5-6 balls of peanut butter cookie dough on the baking sheet about 3 inches apart. Use the tongs of a fork to press a cross hatch pattern on top of the cookie.
- Bake the gluten-free peanut butter cookies for 10-14 minutes. The edges will be set and lightly golden brown. Remove the cookies from the oven onto a cooling rack or stove top. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
Notes
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 5 days.
Gluten Free Chocolate Chip Peanut Butter Cookies: Add 1- 1 ½ cups semi sweet or mini chocolate chips into the peanut butter cookie dough.
Chocolate Dipped Peanut Butter Cookies: Prepare the gluten-free peanut butter cookies according to the recipe directions. After the cookies have cooled, melt 4 oz. chocolate with 1 teaspoon coconut oil or butter. Dip half the cookie into the melted chocolate, sprinkle with flaky salt, set and enjoy!
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