Gluten Free Peanut Butter Cookies
User Reviews
4.9
Gluten Free Peanut Butter Cookies
Description
The cookie dough starts with cubed cold butter beaten with white and brown sugars until smooth, which helps control spreading. Eggs and vanilla add moisture and flavor while peanut butter contributes creamy nuttiness. Gluten-free flour, tapioca or cornstarch, and baking soda provide structure and rise without gluten. Chocolate and peanut butter chips are folded in to add varied textures and flavor bursts.
Baking at 400 degrees for about 9 to 10 minutes yields cookies that are just set in the middle, maintaining tenderness without over-baking. Cooling on the pan before transferring to racks helps them finish firming. These cookies pair well with milk or as a snack when rich flavor is desired.
Using all-natural peanut butter ensures texture consistency; excess oils or sugars can affect dough thickness. These cookies store well at room temperature in covered containers for several days and freeze effectively for future enjoyment.
Ingredients
- 1 cup butter cut into cubes, cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 1 tbsp vanilla extract
- ½ cup peanut butter all natural creamy
- 2 ¾ cups all-purpose flour gluten free 1 to 1
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1 cup peanut butter chips
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, add cubes of cold butter, granulated sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
- Then, add in eggs and vanilla extract. Beat to combine.
- Add in peanut butter. Beat until combined.
- Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.
- Fold in dark chocolate chips and peanut butter chips.
- Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. Mine were about ⅓ cup in size.
- Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Notes
- Use ½ inch cubes of cold butter straight from the fridge for proper dough texture.
- All natural peanut butter with only peanuts and salt works best to maintain dough consistency.
- Substitute more chocolate chips if peanut butter chips are unavailable.
- Avoid overbaking to keep centers tender; cookies are done when just barely set.
- Store cookies covered at room temperature up to 4 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 288mg | 12% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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