These gluten-free peanut butter cookies are incredibly easy to whip up, ready in just 30 minutes, and guaranteed to satisfy even the most intense sweet tooth. Naturally gluten-free and dairy-free, these flourless cookies are a perfect snack for any time of day. With their soft, chewy texture and rich peanut butter flavor, they’re a dream come true for peanut butter lovers everywhere!
Ingredients You’ll Need:
- 3 cups of creamy peanut butter
- 2 1/2 cups of white sugar
- 4 teaspoons vanilla extract
- 2 eggs, beaten
How Do I Make My Gluten-Free Peanut Butter Cookies (Step by Step):
1. Preheat your oven to 350F.
2. Line your large baking sheet with parchment paper or a silpat.
3. Mix peanut butter with the sugar until the sugar is fully dissolved.
4. Add the vanilla extract and egg, Stir until the cookie dough is smooth and well combined.
5. By using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball-sized ball. Continue the process until all the cookie dough is used, yielding approximately 24 balls.
6. Place your cookie dough balls in one single layer on the baking paper, making sure to leave 2 inches of space between each of them (you may need to bake your cookies in 2 batches depending on the size of your baking sheet)
7. With the back of a fork press down the balls in a criss-cross manner to flatten the dough slightly.
8. Bake them for 10 to 12 minutes, or until they turn a lighter brown.
9. Allow your cookies to cool for at least 20 minutes before removing them from the pan.
Tips for Perfect Gluten-Free Peanut Butter Cookies
Choosing the Right Peanut Butter
Opt for peanut butter without added sugar or oils for the best results. Natural varieties ensure the dough has the right consistency.
Baking at the Right Temperature
Maintaining the correct oven temperature is crucial. Too high, and the cookies can burn; too low, and they may not set properly.
Avoiding Common Mistakes in Gluten-Free Baking
- Don’t overmix the dough, as it can lead to dense cookies.
- Measure ingredients precisely to achieve the perfect balance.
- To let the ingredients meld Allow your dough to rest for a few minutes.
FAQs:
1. Can I use any kind of peanut butter for this recipe?
Yes, but for the best results, it’s recommended to use natural peanut butter without added sugars or oils. Natural peanut butter provides the ideal texture and flavor, while processed varieties might make the dough too oily or sweet.
2. How can I make these cookies vegan?
To make this recipe vegan, simply replace the egg with a flaxseed or chia seed substitute. Combine 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it rest for 5 minutes to thicken. You can then use it as a substitute for the egg.
3. Can I add other ingredients to customize the cookies?
Absolutely! These cookies offer a perfect foundation for customization. Popular add-ins include chocolate chips, chopped nuts, dried fruits, or even a sprinkle of sea salt on top for a gourmet twist.
4. How should I store these cookies to keep them fresh?
Store your cookies in an airtight container at room temperature to keep them fresh for up to 5 days. For extended storage, place them in a freezer-safe bag or container and freeze them for up to 3 months.
5. Is it possible to use a sugar alternative in this recipe?
Yes! If you’re looking for a lower-sugar option, try using coconut sugar, erythritol, or monk fruit sweetener. Remember, the flavor and texture might change slightly depending on the sugar substitute you choose.
Gluten-Free Peanut Butter Cookies
Bake the perfect gluten-free peanut butter cookies with this easy recipe. Soft, chewy, and packed with peanut butter flavor!
Ingredients
- 3 cups of creamy peanut butter
- 2 1/2 cups of white sugar
- 4 teaspoons vanilla extract
- 2 eggs, beaten
Instructions
- Preheat your oven to 350F.
- Line your large baking sheet with parchment paper or a silpat.
- Mix peanut butter with the sugar until the sugar is fully dissolved.
- Add the vanilla extract and egg, Stir until the cookie dough is smooth and well combined.
- By using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball-sized ball. Continue the process until all the cookie dough is used, yielding approximately 24 balls.
- Place your cookie dough balls in one single layer on the baking paper, making sure to leave 2 inches of space between each of them (you may need to bake your cookies in 2 batches depending on the size of your baking sheet).
- Press down the balls in a criss-cross manner with the back of a fork to flatten the dough slightly.
- Bake them for 10 to 12 minutes, or until they turn a lighter brown.
- Allow your cookies to cool for at least 20 minutes before removing them from the pan.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 278Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 16mgSodium: 160mgCarbohydrates: 29gFiber: 2gSugar: 23gProtein: 8g
