Gluten-Free Peanut Butter Cookies Recipe

If you are craving a sweet treat that is both comforting and safe for those avoiding gluten, this Gluten-Free Peanut Butter Cookies Recipe is your new best friend. These cookies bring together the rich, nutty flavor of peanut butter with the perfect chewy texture, all crafted from a thoughtfully balanced blend of gluten-free flours. With just the right amount of sweetness and a hint of browned butter depth, this recipe promises to delight your taste buds and satisfy that cookie craving without any gluten worries.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, from the creamy peanut butter that provides the signature flavor to the unique mix of gluten-free flours that ensure a tender, moist cookie. Here’s a rundown of everything you’ll need to make these cookies shine.

• 1½ cups smooth no-stir peanut butter: The star ingredient, providing rich, creamy flavor and moisture.
• 4 tablespoons unsalted butter: Browning the butter intensifies the nuttiness and adds a deep, caramel-like aroma.
• ⅓ cup granulated sugar: Adds sweetness and helps with crisp edges.
• ⅔ cup light brown sugar, packed: Brings moisture and a subtle molasses undertone.
• 2 large eggs, room temperature: Essential for structure and binding.
• 1 teaspoon pure vanilla extract: Enhances all the other flavors for a well-rounded cookie.
• 1¼ cups gluten-free all-purpose flour with xanthan gum: The base of your gluten-free blend for perfect consistency.
• ¼ cup blanched almond flour: Adds tenderness and a hint of nuttiness.
• 2 tablespoons tapioca starch: Improves binding and keeps the texture light.
• ½ teaspoon baking soda: Helps the cookies rise just enough.
• ¼ teaspoon baking powder: Aids in gentle leavening and fluffiness.
• ½ teaspoon kosher salt: Balances sweetness and enhances flavor complexity.
• 2 tablespoons granulated sugar (for rolling): Creates that delightful crackly sugar coating on the cookie surface.
• Flaky sea salt (for sprinkling, if desired): Adds a luxurious finishing touch that heightens flavor contrast.

How to Make Gluten-Free Peanut Butter Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter in a small saucepan over medium heat. Keep swirling the pan as it cooks to prevent burning until the butter turns a beautiful golden brown and releases a warm, nutty aroma. This simple step deepens the peanut butter flavor and elevates the entire cookie experience. Remember, watch it closely since browned butter can quickly turn burnt.

Step 2: Combine Butter and Peanut Butter, Then Cool

Once browned, stir in the peanut butter until smooth and glossy. Let this mixture cool for 5 to 10 minutes so it’s pleasantly warm but not hot enough to scramble your eggs when added next. This cooling step is vital to maintain the perfect texture without cooking the eggs prematurely.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together your gluten-free all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, and kosher salt. This carefully crafted gluten-free blend ensures your cookies are tender with no grit, while the almond flour adds natural moisture and the tapioca starch helps your dough stick together seamlessly.

Step 4: Cream Sugars and Eggs

In a large mixing bowl, combine the cooled peanut butter mixture with granulated and brown sugars. Using an electric mixer on medium speed, beat until the mixture lightens and becomes fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until everything is smooth and beautifully combined.

Step 5: Incorporate Dry Ingredients

Gradually add the dry flour mixture in two batches, mixing on low speed just until combined. It’s important not to overmix here to keep your cookies tender rather than tough.

Step 6: Chill the Dough

Cover the bowl with plastic wrap and pop the dough in the fridge for at least 30 minutes, up to 24 hours. Chilling not only makes it easier to handle but also prevents excessive spreading, giving you that thick, chewy cookie everyone loves. If refrigerated longer than an hour, allow the dough to soften at room temperature for 10 to 15 minutes before scooping.

Step 7: Prepare for Baking

Preheat your oven to 325°F and line baking sheets with parchment paper or silicone mats. Place 2 tablespoons of granulated sugar in a small bowl. Using a 1½-tablespoon cookie scoop, form dough balls and roll each in sugar for a beautifully crackly finish.

Step 8: Shape and Add Finishing Touches

Arrange dough balls about two inches apart. For traditional peanut butter cookie crisscrosses, gently press each ball with a fork. If you prefer chewier cookies with a crackled top, simply flatten lightly with your palm. For an extra flavor boost, sprinkle a pinch of flaky sea salt on top before baking.

Step 9: Bake Until Perfect

Bake cookies for 10-12 minutes if you want them soft and chewy, or 14-15 minutes for a crispier texture. Don’t be alarmed if centers look slightly underdone; they’ll continue cooking on the baking sheet after removal. This trick ensures a tender middle and perfect edges.

Step 10: Cool Completely

Allow cookies to cool on the baking sheet for 10 minutes before moving them to a wire rack. This crucial step allows the cookies to firm up, preventing breakage during transfer.

How to Serve Gluten-Free Peanut Butter Cookies Recipe

Garnishes

A simple finishing touch like a sprinkle of flaky sea salt or a drizzle of melted dark chocolate can take your cookies from great to glamorous. Consider crushed peanuts on top before baking for added crunch and a pretty presentation.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. For a fun twist, serve alongside homemade vanilla ice cream or a dairy-free alternative for a delightful dessert experience.

Creative Ways to Present

Stack these cookies with layers of whipped cream or peanut butter filling to create a luscious cookie sandwich. You can also crumble them over yogurt or smoothie bowls for a nutty, sweet topping that adds texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store your gluten-free peanut butter cookies in an airtight container at room temperature for up to five days. They retain their flavor and texture beautifully, making them perfect for preparing well in advance for gatherings or snack time.

Freezing

You can freeze baked cookies by layering them between parchment paper in an airtight freezer-safe container for up to three months. Thaw at room temperature when ready to enjoy, and they’ll taste just as fresh as the day you baked them.

Reheating

For that fresh-baked warmth, microwave cookies for about 10 to 15 seconds or pop them in a 300°F oven for five minutes. This brings back the soft, chewy goodness, making each bite irresistible once again.

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! Using crunchy peanut butter adds delightful little peanut bits in the cookie, enhancing texture. Just be mindful that the dough will be slightly different in consistency but still delicious.

Is it necessary to brown the butter in this recipe?

While optional, browning the butter adds a rich, nutty depth that elevates these gluten-free peanut butter cookies. If pressed for time, you can melt butter without browning, but you’ll miss out on that signature complexity.

What flours can I use if I don’t have gluten-free all-purpose flour?

If you don’t have gluten-free all-purpose flour, a blend of rice flour, potato starch, and tapioca starch with xanthan gum can work. It’s important to maintain the right balance to keep the cookies tender and well-structured.

Can I make these cookies vegan?

For a vegan version, substitute the butter with a plant-based alternative and the eggs with flax eggs or a commercial egg replacer. Just note that texture might differ slightly, but the flavor will still shine.

How do I keep my gluten-free peanut butter cookies from spreading too much?

Chilling the dough for at least 30 minutes is key to preventing excessive spreading. Also, do not skip the almond flour and tapioca starch—they help absorb moisture and keep the cookies intact during baking.

Final Thoughts

Making these Gluten-Free Peanut Butter Cookies Recipe is more than just baking; it’s crafting a heartfelt treat that everyone can enjoy regardless of gluten sensitivity. The rewarding mix of nutty flavors, chewy texture, and that golden-browned butter magic consistently makes these cookies a household favorite. I encourage you to try this recipe and watch it become your go-to comfort cookie, perfect any time you want to bake up some joy.

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