These perfectly soft, chewy gluten-free peanut butter cookies are downright irresistible! Grab a glass of milk and learn how to make these easy cookies. Nobody will be able to tell they’re gluten-free!
In a medium bowl, whisk together the dry ingredients. Set aside.
In the bowl of a stand mixer (or large bowl with a hand mixer), cream together the butter, granulater sugar and brown sugar. Add the peanut butter and mix until smooth. Add the vanilla and eggs and mix to combine.
With the mixer running on low, slowly add the dry ingredients to the wet in 3 additions, stirring well between each addition.
Scrape the sides of the bowl down and cover the bowl with plastic wrap. Refrigerate for 30 minutes to allow the dough to hydrate.
Scoop out 1 ½ tablespoon-sized rounds onto the baking sheet. Bake for 10-12 minutes, until set and lightly golden. Cool on a cool on the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!
Resting the DoughAfter you mix the dough altogether it’s important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!Ingredient Notes
Peanut Butter: Creamy peanut butter works best. You can use a natural peanut butter (where the oil separates from the nut butter) but I think a brand like Skippy or Jiff works best.
Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour. Look for one that contains xanthan gum as a binder.
Butter: Salted or unsalted will work - I usually use salted!
Enjoy these cookies within 2 days for best results. Cookies can be stored in an airtight bag or container at room temperature for up to 2 days.
The baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. Thaw at room temperature.