An easy recipe for gluten-free peanut butter cookies. These classic crosshatch-style peanut butter cookies are soft, chewy, and a little crisp around the edges.
1 1/4cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
Mix in the egg (or egg replacer) and the molasses. Mix until fully combined.
In a medium bowl add the gluten-free flour, baking soda and baking powder and stir to blend ingredients.
Add the flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
Cover cookie dough and refrigerate for 30 minutes.
Preheat oven to 375°F.
Scoop 1 tablespoon of dough on a parchment-lined cookie sheet 2 inches apart. (I used a greased 1 1/2 tablespoon cookie scoop.)
Add the tablespoon of gluten-free flour into a small bowl. Dip the bottom of your fork into the gluten-free flour and then press down on the tops of the cookies to make a crisscross "x" shape.
Sprinkle the tops of the cookies with granulated sugar. (optional)
Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
Allow the cookies to cool completely. Store in an airtight container. Enjoy!
Video
Notes
Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
Store in an air-tight container.
To Freeze: Scoop out the dough into balls just like before you are about to bake it, but place the cookie sheet in the freezer. Once the cookies are frozen place the frozen cookie balls plastic freezer bag. Cookie dough can be frozen for up to 3 months. You will need to add 1-2 minutes to the baking time.