Description
These Gluten Free peanut butter cookies feature crispy edges, chewy centers, and a pronounced peanut butter flavor, enhanced by a mix of gluten-free flours and brown butter.
Ingredients
Scale
- 1½ cups smooth no-stir peanut butter
- 4 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (for sprinkling, if desired)
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and releases a nutty aroma (about 3-5 minutes). This technique adds depth to your gluten-free peanut butter cookies by enhancing the natural nuttiness of the peanut butter. Watch closely, as the butter can transition from perfectly browned to burnt in an instant.
- Once the butter is browned, add the peanut butter and stir until the two are well combined. Allow the mixture to cool for 5-10 minutes before adding the eggs. This cooling step is essential to prevent cooking the eggs when mixed with the hot mixture; your peanut butter mixture should be fluid but not hot enough to create steam.
- In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, and salt. This unique blend of gluten-free flours tackles the common grittiness found in gluten-free baking. The almond flour adds moisture, while the tapioca starch works to improve binding, ensuring that your cookies hold together beautifully.
- In another large bowl, combine the cooled peanut butter mixture with the granulated and brown sugars. Beat with an electric mixer on medium speed until the mixture becomes light and fluffy (approximately 2 minutes). Introduce the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until everything is well incorporated and the mixture appears smooth. Next, add the dry flour mixture in two separate batches, mixing on low speed just until combined. Do not overmix, as this can lead to tougher cookies.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or chill for up to 24 hours. Chilling the dough not only makes it easier to handle but also prevents excessive spreading during baking, leading to thicker, chewier cookies. If you chill for longer than one hour, remember to let the dough sit at room temperature for 10-15 minutes before shaping.
- Preheat your oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the cookies, place the 2 tablespoons of granulated sugar in a small bowl. Using a 1½-tablespoon cookie scoop, scoop the dough and roll it into balls. Roll each ball in the sugar to coat.
- Space the dough balls about 2 inches apart on the prepared baking sheets. For classic peanut butter cookies, gently press each ball with a fork in a crisscross pattern. For chewier cookies with a crackly top, simply flatten each ball slightly with your palm instead of using a fork. For added flavor, sprinkle a tiny bit of flaky sea salt on top of each cookie just before baking.
- Bake for 10-12 minutes for chewy cookies or for 14-15 minutes for crisper cookies. The edges should be set and lightly golden, while the centers may look a touch underdone—this is normal, as they’ll continue to cook on the hot baking sheets after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. They will be particularly fragile right out of the oven, and allowing this cooling time is critical to ensure they set properly. Moving them too soon is commonly why cookies break.
Notes
- Peanut Butter Selection: For the best results, use smooth no-stir brands like Jif or Skippy. Avoid natural peanut butter varieties, as they can lead to unexpected textures.
- Flour Blend Explanation: A combination of gluten-free all-purpose flour, almond flour, and tapioca starch prevents the gritty texture often found in gluten-free baked goods. Almond flour contributes tenderness, while tapioca aids in binding.
- Make-Ahead Options: The dough can be refrigerated for up to 3 days or frozen for as long as 3 months. If baking from frozen, add an additional 2 minutes to the baking time.
- Storage Recommendations: Store the cookies in an airtight container at room temperature, adding a slice of bread to keep them moist for up to 7 days. For longer-term storage, baked cookies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg