Gluten Free Peanut Butter Cookies
These gluten free peanut butter cookies taste just like the real thing! No one will be able to tell that they're gluten-free. They are soft and chewy and have that classic cross-hatch design that makes them look just like grandma's cookies. Read the notes section to find gluten free flour that works best with this recipe. For a classic flavor and texture, use regular peanut butter.This is a great basic recipe that works well with multiple add-ins like chocolate chips, coconut, peanuts, and M & M's.
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Servings: 2 dozen cookies
Calories: 189kcal
Ingredients
- 1-¾ cups All-Purpose GF flour 226 grams see notes**
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum see notes
- 1 cup packed brown sugar 200 grams
- ¾ cup granulated sugar 150 grams
- 1 cup creamy peanut butter
- 8 tablespoons butter melted
- 2 large eggs
- 1-¼ teaspoons vanilla extract
Optional add-ins (up to 1-1/2 cups of any of the following)
- chocolate chips
- dry roasted peanuts finely chopped
- flaked coconut
Instructions
Mix the Dough
- Combine the flour, baking soda, salt, and xanthan gum in a small dish. Whisk to distribute the ingredients through the flour.
- In a mixing bowl, combine the brown sugar, granulated sugar, peanut butter, and melted butter. Beat with an electric mixer (or whisk by hand) until well combined.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Use a rubber spatula to stir in the flour mixture until a soft dough forms. If you want to add chocolate chips, roasted peanuts, or coconut, stir them in here (sometimes I divide the dough in half and make a few classic PB cookies and a few with all the yummy additions. The cookies with add-ins will not spread as much).
- Cover the dough with plastic wrap and place it in the fridge for at least 30 minutes. This step is important to reduce spreading.
Bake the Cookies
- Preheat the oven to 325°F and line a couple of baking sheets with parchment paper (don’t use non-stick spray as that will make the cookies spread too much).
- Use a large cookie scoop (2 tablespoons) to scoop large balls of dough. Place them on the baking sheets, spacing them 2-inches apart.
- Use a fork to press down on the cookies in a cross hatch design. The cookies should be about 3/4-inch thick.
- Bake the cookies, 1 sheet at a time for 12 to 14 minutes. Ovens will vary so keep an eye on the cookies. They will be done when they look puffy and the edges start to set, however the center should look slightly underdone. The centers will firm up, set, and be chewy after they cool. If you bake them until the centers look set, they will be crunchy once they cool.
Notes
- We are going for a classic peanut butter cookie. Try to avoid gluten free flour that has only 1 or 2 ingredients. Almond flour and coconut flour will change the texture of the cookies and they will not turn out like a classic peanut butter cookie.
- This recipe works with a gluten free flour blend that is made to replace all-purpose flour cup for cup.
Some good gluten-free flour blends to use are:
- Cup4Cup Multipurpose blend
- Pamela’s Gluten-Free All-Purpose Blend
- King Arthur All Purpose Gluten Free Flour
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Our own Ancient Grains all-purpose GF blend
For the Best Results
- You can omit the xanthan gum if you have a flour blend that already has it in the ingredient list. If you are sensitive to xanthan gum, you can substitute it with 1/2 teaspoon powdered psyllium husk.
- The cookie will vary in texture with different peanut butter brands. For a classic peanut butter cookie, use a conventional, commercial peanut butter like Skippy or Jif (if it isn’t recalled). Natural peanut butter (the kind you need to stir) will not give the cookies the same texture (although it still makes a good cookie).
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Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 14g | Protein: 5.3g | Fat: 13.7g | Saturated Fat: 2.5g | Cholesterol: 17mg | Sodium: 163mg | Fiber: 2.2g | Sugar: 10.4g