Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are so easy to make! All you need is one bowl and a few simple ingredients. The recipe uses gluten-free flour, which gives them crisp edges and a tender center.
Ingredients
- ½ cup creamy peanut butter (4 ¾ ounces; 135 grams)
- ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
- ½ cup granulated sugar (3 ¾ ounces; 106 grams)
- ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
- 1 large egg (about 2 ounces; 56 grams out of shell)
- 1 ¼ cups Bob's Red Mill gluten-free baking flour, see note (6 ½ ounces; 185 grams)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For Rolling
- ¼ cup granulated sugar (2 ounces; 56 grams)
Instructions
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Mix the peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds.
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Stop the mixer. Add the gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms.
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Cover bowl and chill dough for 30 minutes.
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Preheat oven to 375° F. Line two baking sheets with parchment paper.
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Scoop the dough, about one heaping tablespoon, into balls. Roll in the ½ cup additional granulated sugar. Place dough, about 2 inches apart, onto prepared baking sheets. Dip a fork into the sugar and press a crisscross pattern into the top of each cookie.
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Bake until edges are light golden brown. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes. Rotate pans halfway through baking.
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Remove the pans from the oven. Allow cookies to cool on the pan for three to five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough.
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Store cookies in an airtight container for up to four days or freeze cooled cookies in an airtight container for up to three months.
Recipe Notes
Gluten-Free Flour: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour.