Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are so incredibly soft and chewy. With crispy edges and a moist center, these cookies are sure to be a crowd pleaser! They’re on the table in under an hour, perfect for last minute company.
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Ingredients
- 1 1/4 cups gluten-free flour blend - 175g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - at room temperature (113g)
- 1/2 cup creamy peanut butter - 128g
- 2/3 cup light brown sugar - packed (133g)
- 1/3 cup granulated sugar - 66g
- 2 teaspoons pure vanilla extract - 11g
- 1 large egg - at room temperature (50g)
- 1 teaspoon flaky sea salt - such as Maldon salt
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Instructions
- Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium mixing bowl, combine gluten-free flour blend, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add the softened butter, peanut butter, brown sugar and granulated sugar.
- Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Add the vanilla extract and egg. Mix until smooth.
- Gradually add the flour mixture to the butter mixture and stir until just combined and no more streaks of flour remain.
- Chill the dough for 30 minutes.
- Use a #30 scoop (about 2 tablespoons) to scoop the cookie dough into uniform balls.
- Place dough on the prepared baking sheet, leaving 3 inches in between each dough ball. I can usually fit 6 cookies on a baking sheet at a time. Place the remaining dough in the refrigerator while the first batch bakes.
- Bake at 350ºF (175ºC) for 10-12 minutes, until the edges are just set.
- Remove from the oven and immediately sprinkle with flaky sea salt. Let cool before serving.
Notes
- I used a #30 cookie scoop, which is about 2 tablespoons, for this recipe. This gave me 18 cookies total.
- If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients to ensure they are gluten-free. Manufacturing practices can change occasionally, so it’s always best to double check.
- I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. You will not need to add it individually to this recipe. I cannot verify that other gluten-free flour blends will work in this recipe, because I have not tested them.
- For best results, weigh your ingredients using a food scale. I’ve provided the metric measurements in parentheses for you. Food scales are very inexpensive and will ensure that you measure each ingredient accurately so that your cookies can turn out perfectly every time. The way that you measure ingredients, especially gluten-free flour, can vastly affect the outcome of the recipe.
Nutrition
Calories: 166kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 262mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 24mg | Iron: 1mg
