Gluten-Free Peanut Butter Cookies
Make the best gluten-free peanut butter cookies with this easy recipe. With soft, chewy centers and crisp edges, these cookies are perfectly sweet and full of peanut butter flavor. Perfect for after school snacks and holiday cookie trays.
Servings: 24 cookies
Ingredients
- ½ cups unsalted butter softened
- ½ cups creamy peanut butter
- ½ cups granulated sugar plus more for rolling
- ½ cups light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups gluten-free all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together ½ cups unsalted butter, ½ cups creamy peanut butter, ½ cups granulated sugar, and ½ cups light brown sugar until light and fluffy.
- Mix in 1 large egg and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 ⅓ cups gluten-free all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt.
- Add the dry ingredients to the peanut butter mixture. Blend until smooth. Scrape the bowl as needed to ensure everything is well mixed.
- Scoop 2 tablespoons or 30g of dough using a medium cookie scoop and roll into a ball. Roll the dough ball in granulated sugar and place two inches apart on the prepared cookie sheet. Use the tines of a fork to press down on top of each dough ball, creating a criss-cross pattern.
- Bake the cookies for 10–12 minutes, or until set and lightly golden around the edges.
- Cool on the pan at least 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Use creamy peanut butter (not natural) for best results.
- Make sure butter and egg are room temperature for proper creaming.
- Store in an airtight container for 3–4 days or freeze for longer.
