These gluten free peanut butter cookies are incredibly chewy, filled with rich peanut butter flavor and mix super quick. Plus they're dairy free and taste great with creamy or crunchy peanut butter!
165gramsKing Arthur Measure for Measure gluten free flour mixabout 1 ¼ cup
½teaspoonbaking powder
¾teaspoonbaking soda
¼teaspoonsalt
additional sugar
Instructions
In the bowl of a stand mixer, cream the butter, peanut butter, granulated sugar and brown sugar. Mix on medium speed for 30 seconds, until light and fluffy.
In a medium bowl, stir together the flour mix, baking powder, baking soda and salt. Set aside.
Add egg to the butter mixture. Beat on medium speed for 30 seconds, scraping down the bowl after 10 seconds.
Add the flour mixture to the butter mixture and turn mixture speed to low. Mix for 10 seconds. Stop the machine and scrape down the batter.
Turn the speed to medium and mix for another 20 seconds, until completely combined.
Set batter aside to rest for 30 minutes.
Preheat oven to 375F. Place a sheet of parchment paper on cookie sheets.
Using a Tablespoon cookie scoop, place balls of dough on baking sheets.
Dip the back of the fork into the additional sugar. Press down on each ball of dough, forming a criss-cross pattern on each cookie.
Bake for 10-12 minutes, until barely brown.
Let cool on the pan on a wire rack for 5 minutes. Then remove from the baking pans to the rack to cool completely.
Notes
Crunchy or creamy peanut butter can be used. The Jif brand was tested in the recipe. I do not recommend varieties where stirring is required.
Swerve sugars can be substituted for the white and brown sugar.
JUST egg can be substituted for the egg.
This recipe was tested with King Arthur Measure for Measure gluten free flour mix. Other mixes have not been tested.
All ingredients must be at room temperature.
Measure by weight where weight is given.
The batter must rest for 30 minutes to allow the starches to hydrate.
Cookie batter can be refrigerated after mixing, use within 3 days.
Cookies can be stored up to 3 days at room temperature in a sealed container. Freezing is not recommended.