Classic Gluten-Free Peanut Butter Cookies are the ultimate treat for peanut butter lovers seeking a delicious, wheat-free option. This simple recipe delivers perfectly chewy, melt-in-your-mouth cookies every time, making it a go-to for those with gluten sensitivities or anyone craving a comforting homemade cookie.
Key Ingredients for Classic Gluten-Free Peanut Butter Cookies
- 1 cup (240g) creamy peanut butter (natural, unsweetened is best for texture)
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (60g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
How to Make Classic Gluten-Free Peanut Butter Cookies
Whip up pure joy with these incredibly easy Classic Gluten-Free Peanut Butter Cookies. In under 30 minutes of prep and 10-12 minutes of baking, you’ll have a batch of undeniably delicious cookies. Their satisfyingly rich peanut butter flavor and delightful chewy texture make them a perfect indulgence, proving that gluten-free baking can be just as, if not more, spectacular!
Step-by-Step Instructions
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookies’ tender texture.
- Add Peanut Butter and Eggs: Add the creamy peanut butter to the butter-sugar mixture and beat until thoroughly combined. Scrape down the sides of the bowl as needed. Next, add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Dry Ingredients: In a separate medium bowl, whisk together the baking soda, salt, and the gluten-free all-purpose flour blend. Make sure these dry ingredients are evenly distributed before adding them to the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be thick and cohesive.
- Form the Cookies: Roll the cookie dough into 1-inch (2.5cm) balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Create the Classic Pattern: Using a fork, gently press down on each cookie ball to flatten it slightly. Then, press down again in the opposite direction to create the classic criss-cross pattern. This not only looks iconic but also helps the cookies bake evenly.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. The cookies will continue to set as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while hot.
Why You’ll Love This Classic Gluten-Free Peanut Butter Cookies
You will adore these Classic Gluten-Free Peanut Butter Cookies for their irresistible, nostalgic peanut butter flavor that truly sings with every bite. They boast a perfect chewy texture that’s simply divine, offering a comforting treat that rivals any traditional cookie. Making these at home is a fantastic way to save money compared to store-bought gluten-free options, and the simplicity of the recipe means you can whip up a batch of homemade happiness without a fuss. Unlike delicate gluten-free sugar cookies, these have a satisfying bite, making them a robust and beloved choice for any occasion.
Imagine sharing these warmly baked, aromatic cookies with loved ones, knowing you’ve created something truly special that caters to everyone’s dietary needs without sacrificing taste or texture. This recipe is a testament to easy, accessible gluten-free baking that delivers pure delight. Don’t just dream about them – gather your ingredients and bake these delicious Classic Gluten-Free Peanut Butter Cookies today!
Storing and Reheating Tips
Properly storing your Classic Gluten-Free Peanut Butter Cookies will ensure they stay fresh and delicious for days.
- Room Temperature Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will remain fresh for up to 3-5 days. Placing a slice of bread in the container can help maintain their chewiness.
- Refrigeration (for longer freshness): If you want to extend their shelf life slightly, you can store them in an airtight container in the refrigerator. They will generally last for up to a week, though they might become a bit firmer.
- Freezing Baked Cookies: For long-term storage, cooled cookies can be frozen. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 2-3 months.
- Reheating: To revive slightly firmer cookies, you can gently reheat them. Place them on a baking sheet in a warm oven (around 250°F or 120°C) for 3-5 minutes, or simply microwave one at a time for 10-15 seconds.
Final Thoughts
These Classic Gluten-Free Peanut Butter Cookies are a delightful testament to simple, satisfying baking. They are wonderfully easy to make and incredibly rewarding to eat, proving that delicious treats can be both gluten-free and utterly perfect. Give them a try; you won’t be disappointed!
Classic Gluten-Free Peanut Butter Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookies’ tender texture.1/2 cup unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar
- Add the creamy peanut butter to the butter-sugar mixture and beat until thoroughly combined. Scrape down the sides of the bowl as needed. Next, add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.1 cup creamy peanut butter, 2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the baking soda, salt, and the gluten-free all-purpose flour blend. Make sure these dry ingredients are evenly distributed before adding them to the wet ingredients.1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup gluten-free all-purpose flour blend
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be thick and cohesive.
- Roll the cookie dough into 1-inch (2.5cm) balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each cookie ball to flatten it slightly. Then, press down again in the opposite direction to create the classic criss-cross pattern. This not only looks iconic but also helps the cookies bake evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while hot.