Gluten-free Peanut Butter Cookies
These homemade GF Peanut Butter Cookies are soft and definitely melt in your mouth. They are chewy and fully packed with peanut butter flavor. With simple ingredients and easy to make, they’re perfect for any occasion.
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About these chewy peanut butter cookies
These old-fashioned Peanut Butter Cookies are amazing. They’re soft, chewy, and melt in your mouth. They’re full of peanut butter flavor and have the perfect balance of salty and sweet. For more easy GF cookies, here is the link to these chocolate chip cookies.
These GF chewy cookies are super easy to make, with simple pantry ingredients, and they’re perfect for any occasion. They also freeze very well. They´re one of those GF recipes to make once and again.
Ingredients
The main ingredients of these traditional peanut butter cookies are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter.
- Peanut butter: processed peanut butter is preferred. I like using non-natural creamy peanut butter in this recipe; it is thicker and less oily. If you’re using natural peanut butter, make sure to give it a good mix before adding.
- Sugars: white sugar and brown sugar.
- Sugar: white and brown sugar.
- Egg: room temperature egg is better.
How to make old-fashioned GF peanut butter cookies
Whisk together gluten-free all-purpose flour, salt, and baking powder in a medium bowl. Set aside.
Cream butter and sugar until smooth and pale with an electric mixer or in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until well incorporated.
Mix in the egg and vanilla extract. Add the dry ingredients and beat until well incorporated.
Let the dough chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone mat.
Let the dough soft 5 minutes. Roll the dough into balls and place on the prepared baking sheet. Flatten cookies with a fork in a criss-cross pattern.
Bake for 10 minutes. Keep in mind that all ovens are different.
Let cool before removing. The cookies are very fragile; they need to be set up before being removed.
Storing
Store the cookies covered at room temperature for 3 days or in the refrigerator for up to a week. You can freeze them in an air-tight container or freezer bag.
Top Tips for a Perfect Cookie
- Room-temperature eggs and butter are best.
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Don’t over-bake them; the bottom should be lightly golden.
- Let the cookies cool before removing them to a rack; otherwise, they are very likely to break.
For more GF peanut butter recipes
Classic Peanut Butter Cookies (Gluten-free)
Ingredients
- 1 and 1/2 cup gluten-free all-purpose flour
- Pinch of salt
- 3/4 teaspoon baking powder
- 1/2 cup unsalted butter, 1 stick room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 cup peanut butter
- 1 egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Whisk together gluten-free all-purpose flour, salt, and baking powder in a medium bowl. Set aside.
- Cream butter and sugar until smooth and pale with an electric mixer or in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until well incorporated.
- Mix in the egg and vanilla extract. Add the dry ingredients and beat until well incorporated.
- Let the dough chill covered, in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone mat.
- Let the dough soft 10 minutes. Roll the dough into balls and place on the prepared baking sheet. Flatten cookies with a fork in a criss-cross pattern.
- Bake for 10 minutes. Keep in mind that all ovens are different.
- Let cool before removing. The cookies are very fragile; they need to be set up before being removed.
At the top it says quick time is 10 minutes at the bottom it says cooked for 5 minutes which is correct
It’s 10 minutes! Typo, I fixed it, thanks!!