Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are perfect in texture and flavor. Save this easy recipe to your recipe box and surprise your friends and family!
Ingredients
- 1 1/4 cups gluten-free flour, 160 g (I used King Arthur Measure for Measure)
- 1 teaspoon baking soda, scant
- 1/2 teaspoon baking powder, label should say gluten-free
- 1/4 teaspoon salt
- 1/2 cup peanut butter, 120 g
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar, 134 g
- 1/3 cup brown sugar, light or dark, packed (73 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon gluten-free flour, for the fork
Instructions
- In a medium bowl, combine the 1 1/4 cups of gluten-free flour, baking soda, baking powder, and salt. Whisk or stir to blend; set aside.
- In a large mixing bowl with an electric mixer on, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla and continue to beat until well blended.
- With the mixer on low, beat in the flour mixture until blended. Refrigerate the cookie dough for at least 30 minutes, or until well chilled.
- Heat the oven to 375 F and line baking sheets with parchment paper.
- Shape the cookie dough into small balls and place on the parchment-lined baking sheets, leaving about 2 inches between them.
- Put 1 tablespoon of gluten-free flour in a small bowl. Dip the fork in the flour and use it to flatten a cookie slightly, making a criss-cross impression. Repeat with the remaining cookie balls.
- Bake the gluten-free peanut butter cookies for about 10 to 12 minutes, or until they are set and lightly browned on the bottoms.
Tried this recipe?Let us know how it was!