Gluten Free Peanut Butter Cookies
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Yield: 24 cookies
A delicious and simple recipe for gluten-free peanut butter cookies, a Christmas cookie classic. Crisp edges, chewy center, perfectly browned. Enjoy plain, roll in granulated sugar, or drizzle with melted peanut butter.
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Ingredients
For the Gluten Free Peanut Butter Cookies:
- 1 ½ cups high quality gluten-free all-purpose flour containing xanthan gum*
- 1 cup creamy peanut butter (I use Jif’s Natural Creamy Peanut Butter. I don’t recommend fully natural, oil-separated peanut butter, as the extra oil can make the dough greasy.)
- 1 stick unsalted butter softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
(Optional) Cookie Topping:
- 1-2 tbsp. additional granulated sugar for rolling before baking
Instructions
- Preheat the oven to 350°F. Grease one or two large baking sheets with butter or nonstick spray, or line with parchment paper. Set aside.
- In a large bowl or stand mixer, beat the softened butter, granulated sugar, brown sugar, peanut butter, and vanilla until smooth and creamy.1 cup creamy peanut butter, 1 stick unsalted butter, 1 teaspoon pure vanilla extract, 1 cup granulated white sugar, ½ cup light brown sugar
- Mix in the eggs until just combined.2 large eggs
- In a separate bowl, whisk together the dry ingredients.1 ½ cups high quality gluten-free all-purpose flour containing xanthan gum*, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients. Using a silicone spatula, gently fold the dough together until just combined—avoid overmixing.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Optional: If desired, roll each dough ball in granulated sugar. These cookies spread while baking, so place them at least 2 inches apart from each other and from the edges of the baking sheet.1-2 tbsp. additional granulated sugar for rolling before baking
- To create the classic crisscross pattern, gently press the tops with the back of a fork twice to form an “X.” This will slightly flatten the dough, which is what we want.
- Bake for 10 to 13 minutes, until lightly browned and the middle is slightly soft. Tip: Oven temperatures vary, so keep an eye on the cookies to prevent burning. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Repeat with remaining batches.
- Enjoy!
Notes
Store these cookies in an airtight container at room temperature and enjoy within 3-5 days. Tip: You can also freeze baked cookies and thaw them once ready to eat.
Want to get ahead on Christmas baking or keep an emergency stash of gluten-free cookies on hand? You can easily prep these ahead by freezing the unbaked dough balls.
How to Bake Frozen Cookie Dough Balls:
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
-
Place the frozen cookie dough balls on the sheet, spacing two inches apart from each other and the sides of the pan.
(No need to thaw—bake straight from frozen.) -
Add 1 to 3 extra minutes to the baking time. Bake this frozen peanut butter cookie dough for 12 to 16 minutes instead of 10 to 13.
- Bake until the edges are set and lightly golden but the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
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