Cooking and Serving: 28 minutes | 24 cookies
Ingredients
What makes these gluten free peanut butter cookies special? | How to make gluten-free peanut butter cookies | How are these gluten free peanut butter cookies different from flourless
Description
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes | Servings: 24 cookies
Ingredients
What makes these gluten free peanut butter cookies special?
How to make gluten-free peanut butter cookies
How are these gluten free peanut butter cookies different from flourless
Is peanut butter gluten free?
What is “natural peanut butter,” and can I use it here?
Ingredient substitutions
BEST Gluten Free Peanut Butter Cookies Recipe
3-ingredient Nutella cookies
Chewy gluten free Nutella cookies
Nutella monster cookies
1 ½ cups (385 g) smooth no-stir peanut butter
4 tablespoons (56 g) unsalted butter, chopped
1 ½ cups (210 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
Granulated sugar for dipping or sprinkling, optional
Instructions
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a small, heavy-bottom saucepan or a microwave-safe bowl, place the peanut.
(about 2 minutes). Set aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking soda, salt and.
whisk again to combine, working out any lumps
Create a well in the center of the dry ingredients, and pour in the melted.
peanut butter and butter mixture. Mix to combine.
Add the beaten eggs and vanilla, and mix again to combine well. The cookie.
If the cookie dough is too sticky or soft to handle, or it feels particularly.
refrigerate it for too long, the dough will become crumbly.
Pull or scoop off pieces of dough, each about 2 tablespoons in volume. Roll.
each piece of dough into a round between your palms.
Press the ball into a disk about 1/2-inch thick and place about 1 1/2-inches.
apart on the prepared baking sheets.
Wet the tines of a salad fork, dip in the optional extra sugar, and press the.
Notes
* Wet the tines again, and press them again into the top of the same cookies in
the opposite direction to make a crosshatch pattern.
* Place the cookies, one baking sheet at a time, in the center of the preheated
* For less crunchy cookies, bake until pale golden all over (about 15 minutes).
For very crunchy cookies, bake until uniformly golden brown all over (about
* Remove the baking sheet from the oven and allow to cool on the baking sheet
until set (at least 5 minutes) before transferring to a wire rack to cool
* The cookies will be very fragile when they first come out of the oven, so it
is very important to let them sit on the baking sheet until they are set.
They will crisp as they cool.
About dipping the fork in sugar: When you dip the fork in sugar, it sticks
mostly to the top of the fork. Instead, I often prefer to sprinkle the tops of
the cookies with the additional sugar after shaping. Republished: Recipe
originally published on the blog in 2013; modified again in 2016, and once more
in 2021. Method tweaked, added photos, video, and text; recipe ingredients
Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 152mg | Potassium: 103mg | Fiber:
1g | Sugar: 10g | Vitamin A: 78IU | Calcium: 14mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an
2 peanut butter cookies on beige paper and peanut butter cookies on a white
peanut butter cookies on beige paper and peanut butter cookies on a white plate