Description
Indulge in these perfectly soft and chewy gluten-free peanut butter cookies. Developed for the home baker, this recipe uses a secret balance of fats and sugars to achieve a delightful texture that rivals any traditional cookie. They are easy to make, freezer-friendly, and perfect for school lunches or family gatherings. Enjoy the rich, nutty flavor of every bite.
Ingredients
1/2 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar, plus extra for rolling
1/2 cup brown sugar, packed
1 large egg
1 1/4 cups gluten-free 1:1 baking flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine peanut butter, softened butter, granulated sugar, brown sugar, and egg.
Beat the mixture for 30 seconds until the texture is smooth and light.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the butter mixture until a cohesive dough forms.
Cover the bowl and chill the dough in the refrigerator for 30 minutes.
Scoop dough into balls and roll lightly in granulated sugar.
Place on a cookie sheet and use a fork to press a crisscross pattern onto each ball.
Bake for 10 minutes until edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure your gluten-free flour blend mentions it is a 1:1 substitute for all-purpose flour. The short chill time is essential to prevent excess spreading. Store in an airtight container for up to 5 days to maintain chewiness.
- Prep Time: 45
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg