Description
These gluten-free peanut butter cookies are rich, chewy, and packed with deep nutty flavors enhanced by browned butter. Made with a blend of gluten-free flours and tapioca starch, they yield perfectly textured cookies with a delightful balance of sweetness and saltiness. Easily customizable for a chewier or crisper finish, these cookies are a delicious treat for anyone avoiding gluten.
Ingredients
Scale
Wet Ingredients
- 1½ cups smooth no-stir peanut butter
- 4 tablespoons unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- â…“ cup granulated sugar
- â…” cup light brown sugar, packed
- 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
For Finishing
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (for sprinkling, if desired)
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat, swirling occasionally. Cook for about 3-5 minutes until it turns a golden brown color and releases a nutty aroma. Be careful to avoid burning it.
- Combine Butter and Peanut Butter: Remove from heat, add the smooth peanut butter, and stir until thoroughly blended. Allow the mixture to cool for 5-10 minutes to prevent cooking the eggs when added.
- Mix Dry Ingredients: In a separate bowl, whisk together gluten-free all-purpose flour, blanched almond flour, tapioca starch, baking soda, baking powder, and kosher salt. This blend ensures a tender and well-binding cookie dough.
- Cream Sugars and Add Eggs: In a large bowl, combine the browned peanut butter mixture with granulated and brown sugars. Beat on medium speed with an electric mixer until light and fluffy, approximately 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
- Incorporate Dry Ingredients: Add the dry flour mixture in two batches, mixing slowly just until combined each time. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours. If refrigerated over an hour, let the dough rest at room temperature for 10-15 minutes before shaping.
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. Place 2 tablespoons of granulated sugar in a small bowl for coating.
- Shape and Coat Cookies: Using a 1½-tablespoon cookie scoop, portion dough onto the prepared baking sheets spaced 2 inches apart. Roll each dough ball in granulated sugar to coat. For classic peanut butter cookies, gently press each ball with a fork in a crisscross pattern. For chewier cookies with a crackly top, flatten dough balls slightly with your palm. Optionally, sprinkle flaky sea salt on top.
- Bake Cookies: Bake for 10-12 minutes for chewy cookies or 14-15 minutes for crisper cookies. Edges should be lightly golden while centers may look slightly underbaked, which is normal.
- Cool Properly: Let cookies cool on the baking sheets for 10 minutes to set before transferring to wire racks. This prevents breakage and helps them firm up correctly.
Notes
- Ensure the peanut butter is smooth and no-stir for the best texture and ease of mixing.
- Do not overbake; a slightly underdone center ensures a soft, chewy cookie.
- Chilling the dough is essential to prevent spreading and to achieve a thicker cookie.
- Browned butter enhances the nutty flavor but watch carefully to prevent burning.
- Using a fork to press adds the classic peanut butter cookie signature, but palm-pressing yields a chewier texture.
- Flaky sea salt garnish is optional but adds a lovely flavor contrast to the sweetness.
