Gluten Free Peanut Butter Cookies are an absolute dream for anyone craving that classic, comforting cookie experience without the gluten. This recipe offers a simple, foolproof way to achieve perfectly chewy and delightfully peanut buttery cookies every single time.
Key Ingredients for Gluten Free Peanut Butter Cookies
- 1 cup (226g) unsalted butter, softened
- 1 cup (240g) creamy peanut butter (natural, unsweetened recommended)
- 1 cup (200g) granulated sugar
- 1 cup (213g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (300g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
How to Make Gluten Free Peanut Butter Cookies
Whip up these incredibly easy Gluten Free Peanut Butter Cookies in under 30 minutes! They boast a wonderfully chewy texture and an intensely satisfying peanut butter flavor that will have you reaching for seconds. Perfect for school lunches, afternoon snacks, or just because! Prep time: 15 minutes. Cook time: 10-12 minutes.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until well combined.
- Incorporate Peanut Butter: Add the creamy peanut butter to the wet ingredients. Mix on medium speed until everything is thoroughly combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- 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 at this stage, as it can lead to tougher cookies. The dough will be thick and slightly sticky.
- Shape the Cookies: Roll the dough into 1-inch balls. You can use a cookie scoop for consistent sizing. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Create the Classic Pattern: Using a fork, gently press down on each cookie ball in a crisscross pattern. This helps flatten the cookies slightly and creates the iconic peanut butter cookie look.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. They will continue to set as they cool.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up.
Why You’ll Love This Gluten Free Peanut Butter Cookies
You’ll adore these Gluten Free Peanut Butter Cookies for their unbelievably chewy texture and intensely nutty flavor that’s truly crave-worthy. Making them at home is significantly more budget-friendly than purchasing specialty gluten-free treats, putting deliciousness within easy reach. The simple yet classic combination of rich peanut butter and perfectly balanced sweetness makes them a timeless favorite, offering a comforting taste of nostalgia in every bite that truly rivals any traditional cookie.
Unlike gingerbread or other heavily spiced cookies, these Gluten Free Peanut Butter Cookies are wonderfully versatile and appeal to a broad range of palates, making them a reliable crowd-pleaser. They are the perfect accompaniment to a glass of cold milk or a warm cup of coffee, bringing a touch of homemade joy to your day. Why not gather your ingredients and whip up a batch for yourself? We’re confident you’ll be delighted with the results!
Storing and Reheating Tips
These delightful Gluten Free Peanut Butter Cookies can be stored at room temperature for up to 5 days in an airtight container. For longer storage, you can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
To reheat, simply place frozen cookies in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through and soft. If reheating cookies that are already at room temperature, a quick 30-second zap in the microwave can bring back their soft, chewy texture.
Final Thoughts
These Gluten Free Peanut Butter Cookies are a testament to how delicious gluten-free baking can be. Give them a try for a truly satisfying and comforting treat that everyone can enjoy. You won’t regret it!
Gluten Free Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 cup granulated sugar, 1 cup packed light brown sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until well combined.2 large eggs, 2 teaspoons vanilla extract
- Add the creamy peanut butter to the wet ingredients. Mix on medium speed until everything is thoroughly combined and smooth.1 cup creamy peanut butter
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tougher cookies. The dough will be thick and slightly sticky.
- Roll the dough into 1-inch balls. You can use a cookie scoop for consistent sizing. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each cookie ball in a crisscross pattern. This helps flatten the cookies slightly and creates the iconic peanut butter cookie look.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up.