Gluten-Free Peanut Butter Cookies
Rich gluten-free peanut butter cookies for your gluten-free baking. These classic cross-hatch peanut butter cookies are made with gluten-free flour and are bursting with tons of peanut butter flavor—the perfect balance of sweet in salty in a chewy gluten-free cookie.
Servings: 24 cookies
Equipment
- 1 hand or stand mixer
- 1 baking sheet
Ingredients
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1 teaspoon molasses
- 1 large egg
- 1 1/4 cups gluten-free all-purpose flour with xanthan gum I 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.
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon gluten-free all-purpose flour
- 1 tablespoon granulated sugar (optional)
Instructions
- 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
- I don’t usually use natural peanut butter for this recipe, but if you prefer it, make sure it doesn’t have any added oils. The extra oil will hinder this recipe.
- Take the butter out of the refrigerator, cut it into small cubes, and spread it on a plate to soften an hour before baking. Otherwise, you can microwave it in short intervals of 15-30 seconds on low. Be careful not to melt the butter.
- Don’t skip the step of chilling the gluten-free cookie dough. If you do, the cookies will spread too much.
- Once you add the dry ingredients, mix just until combined. Over mixing can lead to dense, tough cookies.
- Always use a cookie scoop for uniform cookies. I use a 1 1/2 tablespoon cookie scoop. I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet.
- I like to store my leftover gluten-free peanut butter cookies on the counter in an airtight container to maintain freshness.
- I also like to make my dough ahead of time for gatherings and holiday parties. Simply prepare the dough and cover and refrigerate for up to 3 days.
- For longer storage, freeze the dough for up to 3 months. Scoop it into balls as if ready to bake, then place the tray in the freezer. Once frozen, transfer the cookie balls to a freezer-safe plastic bag. When baking from frozen, add 1-2 extra minutes to the baking time.
- Check your ingredient label to ensure everything is gluten-free.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 129IU | Calcium: 19mg | Iron: 0.4mg