Peanut Butter Cookies (Gluten-Free)
These Gluten-Free Peanut Butter Cookies are made from a simple dough combining peanut butter, granulated sugar, and eggs, with optional vanilla and cinnamon for added flavor. The dough is portioned into balls, flattened with a fork to create a traditional criss-cross pattern, and baked until the edges are lightly browned while the centers remain soft. The cookies yield a chewy texture with characteristic peanut butter richness and allow for variations like adding chocolate chips or using crunchy peanut butter.
Ingredients
- 1 cup peanut butter creamy, see notes if using natural peanut butters
- 1 cup granulated sugar white sugar works best in this recipe
- 2 large egg room temperature is best
Optional Ingredients
- 1 teaspoon vanilla extract
- 1-2 tablespoons cinnamon adds a fun seasonal flavor
- 2 tablespoons sugar for sprinkling or rolling cookie dough before baking
Instructions
- Preheat the oven to 350 degrees F (375 degrees for high altitude) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl mix together peanut butter and sugar until combined, then add vanilla extract, eggs and if using, cinnamon. Mix until just combined. Using a wooden spoon or hand mixer.
- Scoop or roll dough into balls and place on a lined cookie sheet about 2 inches apart. Use a small scoop for smaller cookies, medium scoop for normal sized cookies. If desired, roll cookie dough in sugar or cinnamon sugar mixture 2 tablespoons sugar, 1 teaspoon cinnamon). Note: If dough is super soft, refrigerate for an hour up to 24 hours.
- Dip fork in granulated or powdered sugar and press hash marks with tines of fork into top of cookie.
- Bake in preheated oven for 15-20 minutes until edges are just turning light brown and centers are still soft. If desired, sprinkle with a little sugar, allow to cool on pan for 5 minutes, then transfer to cooling rack to cool completely.
Notes
- If using natural peanut butter with more oil, add 1-2 tablespoons of gluten-free or regular flour to the dough and chill it well before baking to firm up.
- Chill very soft dough before pressing fork marks to prevent spreading.
- Store baked cookies in an airtight container at room temperature up to 5 days or refrigerated up to 7 days; freeze baked or dough forms for longer storage.
- Variations include adding chocolate chips, using crunchy peanut butter, rolling in sugar or cinnamon-sugar, and substituting almond or sunflower seed butter for peanut flavor variation.
- High altitude baking may require adjusting oven temperature to 375°F and baking time to 12-14 minutes according to cookie size.
Nutrition Information
Nutrition Facts
Serving: 16 large cookies, 30 small
Amount Per Serving
Calories 161
% Daily Value*
| Serving | 1cookie | |
| Calories | 161kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 78mg | 3% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.