Description
Classic gluten free peanut butter cookies with crisp edges and chewy centers. Includes an easy flourless option too.
Ingredients
Scale
- 1 ½ cups (385 g) smooth no-stir peanut butter
- 4 tablespoons (56 g) unsalted butter, chopped
- 1 ½ cups (210 g) gluten free all-purpose flour blend
- ½ teaspoon xanthan gum (omit if blend contains it)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 2 large eggs (100 g, room temperature, beaten)
- 1 teaspoon pure vanilla extract
- Extra granulated sugar for dipping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Melt peanut butter and butter together until smooth, then cool slightly.
- Whisk flour, xanthan gum, baking soda, salt, and sugars together in a large bowl.
- Add melted peanut butter mixture to dry ingredients and mix until combined.
- Stir in beaten eggs and vanilla. Dough will be soft and sticky.
- If dough feels greasy or too sticky, chill for 10 minutes.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and flatten slightly.
- Press with a fork dipped in sugar to create a crisscross pattern.
- Bake one tray at a time for 13–15 minutes for chewy cookies, or 16–18 minutes for crunchy cookies.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best texture, rest the dough for at least 30 minutes before baking.
- Use no-stir peanut butter for stable dough and chewy cookies.
- Brown sugar keeps the cookies moist and chewy, while white sugar gives crisp edges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg