Gluten-Free Peanut Butter Cookies

Meaningful Eats

Gluten-Free Peanut Butter Cookies

24 cookies

These perfectly soft gluten-free peanut butter cookies are downright irresistible! This TRIED-AND-TRUE recipe makes traditional peanut butter cookies with chewy centers and crinkly tops. Nobody will be able to tell they're gluten-free!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Resting Time 30

Total Time 1

Author Erin Collins

Ingredients

Dry Ingredients

1¼ cups (187g) gluten-free measure-for-measure flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt

Other

½ cup (113g) butter at room temperature
¾ cup (188g) peanut butter
¼ cup (50g) granulated sugar
¾ cup (160g) brown sugar
1 large egg
1 teaspoon vanilla extract
flaky salt for sprinkling, optional

Instructions

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla and beat until smooth and well combined, about 1 more minute. Scrape down the sides and bottom of the bowl.
With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain.
Cover the bowl and let sit at room temperature for 30 minutes while the oven preheats.
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
Scoop the cookie dough into round balls, about 2 tablespoons each. Place on the prepared baking sheets, about 2 inches apart.
Bake for 8-10 minutes, until the edges are set but the centers are still soft.
When the cookies come out of the oven, immediately use the bottom of the measuring cup to press each cookie down. Sprinkle with flaky salt.
Let the cookies cool almost completely on the baking sheet before transferring to a wire rack.

Notes

Gluten-free: Use a high-quality gluten-free flour that contains xanthan gum. This one is my favorite!

Dairy-Free: Use dairy-free butter in place of the regular butter.

To Make-Ahead: Prepare dough up to 2 days in advance, cover, and refrigerate. Let sit at room temperature for 20-30 minutes before scooping and baking.

To Store: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Best texture/flavor guaranteed within the first 2 days after baking.

To Freeze: Let cool, then stack in an airtight container with sheets of parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature.

Nutrition