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Gluten-Free Peanut Butter Cookies Recipe
Imagine the perfect cookie: a golden-brown exterior with a satisfyingly crisp bite that effortlessly gives way to a soft and chewy center. Our Gluten-Free Peanut Butter Cookies strike precisely that ideal balance between crunch and tenderness, creating an exquisite texture.
The beauty of our Gluten-Free Peanut Butter Cookies lies in their simplicity. Say goodbye to complicated recipes that require a long list of ingredients. With just a handful of pantry staples, you can create pure magic in your kitchen. No need to embark on a hunt for obscure ingredients; everything you need is right at your fingertips.
Enjoy an explosion of nutty, creamy goodness in every single bite. Our Gluten-Free Peanut Butter Cookies are a peanut butter lover's dream come true. Loaded with a generous amount of smooth and rich peanut butter.
Get ready to devour GF peanut butter cookies that offer a taste experience that is both comforting and unforgettable.
Why You’re Going to Love These Gluten-Free Peanut Butter Cookies
Simple Ingredients - The first secret to these delectable cookies is their simplicity. With just a handful of pantry staples, you can create magic in your kitchen. No need to hunt for obscure ingredients. You'll find everything you need right at your fingertips.
Irresistible Peanut Butter Flavor - Prepare for nutty, creamy goodness in every bite. Our Gluten-Free Peanut Butter Cookies are loaded with smooth, rich peanut butter, adding a delightful depth of flavor to every mouthful. Prepare to be transported to peanut butter paradise!
Satisfyingly Crunchy - Picture this: a perfectly baked cookie with a satisfyingly crisp exterior that gives way to a soft and chewy center. These cookies strike the ideal balance between crunch and tenderness, making them a delight to sink your teeth into.
Ingredients in Gluten-Free Peanut Butter Cookies
To create the perfect batch of Gluten-Free Peanut Butter Cookies, it's essential to understand the role each ingredient plays in delivering their irresistible flavor and texture. Let's take a closer look at the key components of this recipe:
Gluten-Free Baking Flour - This specialized flour blend is the foundation of our gluten-free cookies. It provides the necessary structure and texture, ensuring a tender and crumbly bite while being free from gluten-containing grains.
Xanthan Gum - As a common additive in gluten-free baking, xanthan gum acts as a binder and stabilizer. It helps mimic the elasticity and structure typically provided by gluten, resulting in a more cohesive and satisfying cookie texture. Check if your baking flour has it added in already; if so, omit it.
Baking Soda - Acting as a leavening agent, baking soda creates a slight rise in the cookies, giving them a tender and light texture. It helps achieve the perfect balance between chewiness and crispness.
Salt - A pinch of salt plays a crucial role in enhancing the flavors of these cookies. It helps balance the sweetness and brings out the rich nuttiness of the peanut butter.
Butter - Softened butter brings moisture and richness to the cookies, contributing to their melt-in-your-mouth texture. It also adds a subtle buttery flavor that complements the peanut butter beautifully.
Granulated Sugar - The granulated sugar not only sweetens the cookies but also aids in their spread and texture. It caramelizes slightly during baking, resulting in a delicate golden color and a hint of caramel flavor.
Dark Brown Sugar - With its higher molasses content, it adds a deeper, more robust flavor to the cookies. It contributes to their softness and chewiness, creating a delightful contrast to the crunchy exterior.
No-Stir Natural Peanut Butter - The star of the show! Smooth peanut butter brings that irresistible nutty flavor to the cookies, making them utterly addictive. It adds moisture and richness, resulting in a cookie that's impossible to resist.
Egg - Acting as a binding agent and providing structure, the egg helps hold the cookies together. It adds moisture and richness, resulting in a tender and satisfying texture.
Vanilla Extract - A splash of vanilla extract enhances the overall flavor profile of the cookies, adding a warm and aromatic note that complements the nuttiness of the peanut butter.
Equipment Needed for Gluten-Free Peanut Butter Cookies
To create a batch of Gluten-Free Peanut Butter Cookies, you'll need a few essential tools to ensure a seamless baking experience. Here's a list of the equipment you'll need:
Mixing Bowls - Prepare a few mixing bowls to combine and blend the ingredients. Having different sizes on hand allows for easy mixing and prevents ingredients from spilling over.
Sifter or Sieve - Use a sifter or sieve to sift the gluten-free baking flour, xanthan gum, and baking soda. This step helps remove any lumps and ensures a smooth and evenly blended dry mixture.
Electric Mixer - An electric mixer, such as a stand mixer or hand mixer, is a handy tool for effortlessly creaming softened butter, granulated sugar, dark brown sugar, and peanut butter. It ensures a smooth and consistent mixture.
Spatula - A spatula is essential for gently folding the dry ingredients into the wet mixture. Its flexible design helps incorporate the flour mixture without overmixing, creating a perfectly textured dough.
Medium Ice Cream Scoop or Spoon for Portioning - Use a medium-sized ice cream scoop or a spoon to portion the cookie dough onto the baking sheet. This ensures consistent cookie sizes and helps them bake evenly.
Baking Sheet - A sturdy baking sheet is a must-have for this recipe. Line it with parchment paper or a silicone baking liner to prevent the cookies from sticking and ensure even baking.
Parchment Paper or Silicone Baking Liner - These non-stick liners create a barrier between the cookies and the baking sheet, making it easy to remove them after baking without hassle.
Fork for Creating the Classic Criss-Cross Pattern - Grab a fork to create the signature criss-cross pattern on the cookies. Pressing the fork lightly onto the dough creates a charming visual appeal while allowing for even baking.
Cooling Rack - After baking, transfer the cookies to a cooling rack. This allows air to circulate around the cookies, preventing them from becoming soggy and cooling evenly.
If you have any questions about making Gluten-Free Peanut Butter Cookies, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Peanut Butter Cookies
- In a mixing bowl, sift together the gluten-free baking flour, xanthan gum, baking soda, and salt. Mix well to ensure they are evenly combined, then set the mixture aside.
- In another mixing bowl, use an electric mixer to combine the softened butter, granulated sugar, dark brown sugar, and peanut butter. Mix until the ingredients are well incorporated, and the mixture is smooth.
- Add the egg and vanilla extract to the butter mixture. Continue mixing until the egg and vanilla are fully integrated.
- Gradually add the flour mixture to the butter mixture, using a spatula to combine them. Stir until the ingredients are well combined, taking care not to overmix. The dough should come together nicely. Refrigerate the dough for 30 minutes to allow it to firm up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking liner to prevent the cookies from sticking.
- Use a medium ice cream scoop or spoon to portion out the dough onto the prepared baking sheet. Press down on each dough portion with a fork to create a classic criss-cross pattern on the cookies. Optionally, top the cookies with toasted peanuts and gently press them into the dough.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are set and lightly golden around the edges. Avoid overbaking to maintain a soft and chewy texture.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Let them cool completely to achieve the ideal texture.
Tips for Making the Best Gluten-Free Peanut Butter Cookies
Measure ingredients accurately - Accurate measurements ensure the proper balance of flavors and textures in your cookies. Use measuring cups and spoons specifically designed for dry and wet ingredients to achieve precise measurements.
Choose a high-quality gluten-free baking flour - The quality of the gluten-free baking flour can significantly impact the texture and taste of your cookies. Look for a reputable brand that offers a blend suitable for baking to achieve the best results.
Don't skip the chilling step - After mixing the dough, refrigerate it for at least 30 minutes. Chilling the dough helps firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.
Use natural peanut butter - Opt for natural peanut butter without added sugars or oils. It provides a pure and intense peanut flavor that enhances the overall taste of the cookies.
Don't overmix the dough - Overmixing the dough can lead to dense and tough cookies. Mix until the ingredients are combined to maintain a tender and delicate texture.
Create the classic criss-cross pattern - Pressing a fork lightly onto the cookie dough creates a visually appealing criss-cross pattern. It also helps flatten the cookies slightly for even baking and adds a decorative touch.
Monitor baking time carefully - Keep a close eye on the cookies while they're baking. Since gluten-free cookies tend to brown faster, it's crucial to avoid overbaking. Remove the cookies from the oven as soon as they are set and lightly golden.
Allow cookies to cool completely - Gluten-free cookies may be fragile when they first come out of the oven. Let them cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely. This allows them to firm up and develop their desired texture.
Frequently Asked Questions
How Do I Store Gluten-Free Peanut Butter Cookies?
Store the cookies in an airtight container at room temperature. Place a piece of bread in the container to help retain moisture and keep the cookies soft and chewy. Avoid storing the cookies in a humid environment or near heat sources, as this can cause them to become stale or lose their texture.
Can I Freeze Gluten-Free Peanut Butter Cookies?
Gluten-Free Peanut Butter Cookies can be frozen to extend their shelf life. Here's how:
- Allow the cookies to cool completely.
- Place them in a freezer-safe container or resealable freezer bags.
- Separate the layers of cookies with parchment paper to prevent them from sticking together.
- Label the container or bags with the date for reference.
- Store the cookies in the freezer for up to 3 months.
- When you're ready to enjoy the frozen cookies, simply thaw them at room temperature or warm them in the oven for a few minutes to regain their fresh-baked taste and texture.
Can You Make This Gluten-Free Peanut Butter Cookies Ahead of Time?
Certainly! Gluten-Free Peanut Butter Cookies can be made ahead of time. Here's what you can do:
- Prepare the cookie dough as instructed in the recipe.
- Shape the dough into cookie dough balls and place them on a baking sheet lined with parchment paper.
- Place the baking sheet with the dough balls in the freezer until they are firm.
- Transfer the frozen cookie dough balls to a freezer-safe container or resealable freezer bag.
- Label the container or bags with the date for reference.
- When you're ready to bake, remove the desired amount of frozen dough balls from the freezer, place them on a baking sheet, and follow the baking instructions in the recipe. You may need to slightly increase the baking time.
This way, you can have freshly baked Gluten-Free Peanut Butter Cookies whenever you desire, without the need to prepare the dough from scratch.
What Substitutions / Replacements Can I Make in This Gluten-Free Peanut Butter Cookies?
Peanut Butter - If you have dietary restrictions or prefer a different nut or seed butter, you can substitute the smooth peanut butter with options like almond butter, cashew butter, or sunflower seed butter. Make sure the chosen alternative has a similar consistency.
Add-ins - Add some extra flavor and texture by incorporating chocolate chips, chopped nuts, or dried fruit into the cookie dough. Customize it to your liking, but be mindful of allergies or dietary restrictions.
Can I Use Other Nut Butters Instead Of Peanut Butter To Bake Cookies?
Feel free to substitute peanut butter with alternatives like almond butter, cashew butter, or even sunflower seed butter for a unique twist on this traditional recipe. Use the same amount as you would of the peanut butter.
What Peanut Butter Can I Use?
When using peanut butter in this gluten-free cookie recipe, here are some important considerations when choosing a peanut butter to use:
- Consistency - Ensure you use smooth no-stir natural peanut butter, as chunky varieties may affect the texture of the cookies.
- Oil Separation - Natural peanut butter often separates, with oil rising to the top. Before measuring, make sure to thoroughly mix the peanut butter to incorporate the oil back into the butter for a consistent texture.
- Salt Content - Different brands of peanut butter may have varying levels of saltiness. Adjust the amount of additional salt in the recipe accordingly to achieve the desired balance of flavors.
- Allergen Considerations - Peanut butter is a common allergen. If you or anyone consuming the cookies has a peanut allergy, ensure you use a peanut butter alternative that is safe for consumption, such as almond butter or sunflower seed butter.
How Do GF Peanut Butter Cookies Differ From Flourless Peanut Butter Cookies?
GF Peanut Butter Cookies and Flourless Peanut Butter Cookies may appear similar at first glance, but there are some key differences between the two:
- Flour Type - The main distinction lies in the type of flour used. GF Peanut Butter Cookies incorporate gluten-free baking flour, often a blend of different flours, to create a texture that closely resembles traditional cookies. On the other hand, Flourless Peanut Butter Cookies, as the name suggests, do not contain any flour and rely solely on peanut butter as the base ingredient.
- Texture - The presence of gluten-free baking flour in GF Peanut Butter Cookies provides structure and contributes to a softer, more tender texture compared to the dense and chewy texture of Flourless Peanut Butter Cookies. Using flour in GF Peanut Butter Cookies creates a crumbly and delicate consistency.
- Rise and Spread - Adding baking soda and other leavening agents to GF Peanut Butter Cookies helps them rise slightly during baking, resulting in a lighter and more cake-like texture. Flourless Peanut Butter Cookies, lacking these leavening agents, typically have minimal rise and spread less during baking, resulting in a denser and more compact cookie.
Gluten-Free Peanut Butter Cookies
Get ready to savor the rich and unmistakable flavor of peanut butter in every bite of our irresistible gluten-free peanut butter cookies. Made in the classic crosshatch style, these cookies are a true delight for peanut butter lovers.
Ingredients
- 1 ¼ cup gluten-free baking flour
- ¼ tsp xanthan gum
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup softened butter
- ¼ cup granulated sugar
- ½ cup dark brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- ½ tsp vanilla extract
- toasted peanut for topping
Instructions
- In a mixing bowl, sift together the gluten-free baking flour, xanthan gum, baking soda, and salt. Mix well to ensure they are evenly combined, then set the mixture aside.
- In another mixing bowl, use an electric mixer to combine the softened butter, granulated sugar, dark brown sugar, and peanut butter. Mix until the ingredients are well incorporated, and the mixture is smooth.
- Add the egg and vanilla extract to the butter mixture. Continue mixing until the egg and vanilla are fully integrated.
- Gradually add the flour mixture to the butter mixture, using a spatula to combine them. Stir until the ingredients are well combined, taking care not to overmix. The dough should come together nicely. Refrigerate the dough for 30 minutes to allow it to firm up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking liner to prevent the cookies from sticking.
- Use a medium ice cream scoop or spoon to portion out the dough onto the prepared baking sheet. Press down on each dough portion with a fork to create a classic criss-cross pattern on the cookies. Optionally, top the cookies with toasted peanuts and gently press them into the dough.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are set and lightly golden around the edges. Avoid overbaking to maintain a soft and chewy texture.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Let them cool completely to achieve the ideal texture.
Notes
- After baking, it's important to let the cookies cool on the baking sheet for 5-10 minutes, allowing them to set and develop their desired texture. Once the initial cooling period is complete, transfer the cookies to a cooling rack and let them cool completely.
- Peanut butter - If you're looking for alternatives to smooth peanut butter, feel free to substitute it with equally delicious options like almond butter, cashew butter, or sunflower seed butter.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 252mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 5g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Helen
The flour mixture already has xanthan gum. Do we still add this?
Wendy Stoltz
Hi Helen,
No you don't need to.
Irene
Can you use a 1:1 gluten free flour that also contains xanthan gum? Would you add the 1/4 cup extra GF flour to replace the xanthan gum requirement?
Wendy Stoltz
Hi Irene,
If your 1:1 gluten-free flour blend already contains xanthan gum, there is no need to add additional xanthan gum to the recipe. The purpose of xanthan gum is to mimic the binding properties of gluten in traditional wheat flour. Many pre-made gluten-free flour blends, including 1:1 blends, already include xanthan gum or other binding agents to improve the texture of baked goods.
In this case, since your 1:1 gluten-free flour blend already contains xanthan gum, you can omit the additional ¼ teaspoon of xanthan gum that the original recipe calls for.
Regarding the ¼ cup of extra gluten-free flour, it is not necessary to add it to replace the xanthan gum.