Chewy Gluten-free Peanut Butter Cookies
These soft and chewy gluten-free peanut butter cookies are rich in peanut butter flavor and so simple to whip up a batch when you want a sweet treat.
Ingredients
- 1 ¼ Cups 1:1 Gluten-free Flour 155 grams.
- ½ Teaspoon Xanthan Gum Omit if your blend already has it.
- 2 Tablespoon Corn Starch You can also use arrowroot starch.
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Butter You can also use a dairy-free or vegan butter.
- ½ Cup Sugar
- ½ Cup Brown Sugar
- ⅔ Cup No-Stir Gluten-free Peanut Butter
- 1 Large Egg Or equivalent amount of an egg replacer.
- 1 Teaspoon Vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, and set it aside.
- In a small bowl, whisk together the dry ingredients.1 ¼ Cups 1:1 Gluten-free Flour, ½ Teaspoon Xanthan Gum, 2 Tablespoon Corn Starch, ¾ Teaspoon Baking Soda, ½ Teaspoon Baking Powder , ¼ Teaspoon Salt
- In a separate bowl, cream together the butter, sugar, and brown sugar.½ Cup Butter , ½ Cup Sugar, ½ Cup Brown Sugar
- Add the peanut butter to the butter and sugar bowl and mix to combine.⅔ Cup No-Stir Gluten-free Peanut Butter
- Once the peanut butter is mixed, add the egg and vanilla to combine.1 Large Egg, 1 Teaspoon Vanilla
- Then add the bowl of dry ingredients to the bowl of the wet and mix just until combined and no dry ingredients remain visible.
- Let the batter rest for about 10 minutes at room temperature.
- Scoop the cookie dough into about 1 tablespoon sized balls, and place them spread out on a baking sheet. These peanut butter cookies do spread some so be sure to give them some space while baking.
- Take a fork and gently press down into the cookie dough ball, creating a criss-cross pattern on top of the cookies.
- Bake the peanut butter cookies for 8-10 minutes, depending on your oven. You want them to just barely be set in the middle when they are done.
- Allow the cookies to rest on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to finish cooling.
Notes
Measure the flour by weight. - I know getting out that kitchen scale is not always ideal. However, when it comes to gluten-free baking, ingredients settle a lot, and weighing our gluten-free flour ensures we get the exact amount we want.
Use room temperature ingredients. - For gluten-free baking, you want to ensure everything comes together smoothly. Having your butter, egg, and peanut butter at room temperature will help.
No need to chill. - This gluten-free cookie dough doesn't need to be chilled.
Do NOT over-bake peanut butter cookies. You want the bottoms to be slightly golden when removed from the oven.
Baking times can vary depending on your oven and altitude.
Let the cookies cool: Let them rest and chill on the baking sheet before transferring them to a cooling rack and storing them. These cookies are soft coming out of the oven and need time to cool.
These peanut butter cookies are delicious, but sometimes, it's fun to take them over the top.
- Chocolate chips. - Adding chocolate chips makes these delicious gluten-free peanut butter chocolate chip cookies.
- Reese's pieces. - Like the chocolate chips adding in some Reese's pieces, candy gives these gluten-free cookies more texture and peanut butter fun.
- Add fresh peanuts. - If you love peanuts, add some chopped peanuts to these peanut butter cookies for extra texture.
Nutrition
Calories: 137kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 135mgPotassium: 51mgFiber: 1gSugar: 10gVitamin A: 129IUCalcium: 19mgIron: 0.4mg
Tried this recipe?Let us know how it was!