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Description
A classic peanut butter cookie recipe adapted to be gluten-free, featuring a measure-for-measure flour blend for tender, chewy results without gluten.
Ingredients
- 1 1/4 cups gluten-free measure-for-measure flour blend (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup creamy peanut butter (no-stir variety recommended)
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Flaky sea salt for sprinkling (optional)
Instructions
- In a medium bowl, whisk together your dry ingredients: the gluten-free flour blend, baking soda, baking powder, and kosher salt. Set this mixture aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add the large egg and vanilla extract to the creamed mixture. Beat until fully incorporated and smooth, about 1 additional minute. Remember to scrape down the sides and bottom of the bowl to ensure everything is well mixed.
- With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour are visible. Avoid overmixing.
- Cover the cookie dough and refrigerate it for at least 30 minutes. This chilling time is crucial for the gluten-free flour to hydrate, resulting in a less gritty and perfectly textured cookie.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the chilled dough into tablespoon-sized balls. For a classic look, roll each ball in granulated sugar and then press a crisscross pattern onto the top of each cookie with a fork.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-12 minutes, or until the edges are lightly golden and the centers appear set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while still warm.
Notes
- Use a no-stir peanut butter to prevent oily cookies.
- Chilling the dough is essential for gluten-free texture.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.