Description
These Gluten Free Peanut Butter cookies offer a nostalgic, tender crumb with a classic crackled top and a perfect salty-sweet balance. Inspired by heritage family recipes, they are reliable, easy to bake, and safe for those avoiding gluten.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Line heavy baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, beat together the creamy peanut butter, melted butter, brown sugar, and granulated sugar until the texture is smooth and golden.
- Add the room temperature eggs one at a time, followed by the pure vanilla extract, mixing until the batter is smooth and resembles liquid gold.
- Turn the mixer to the lowest speed and blend in the baking soda and salt, then gradually add the gluten-free flour until no white pockets remain.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes; meanwhile, preheat your oven to 325ºF (163ºC).
- Use a medium cookie scoop to portion out two-tablespoon balls of dough, roll them between your palms, and place them two inches apart on the prepared sheets.
- Bake for 12 to 14 minutes, rotating the pans halfway through, until the tops are set and cracked; allow them to cool completely on the pan before moving to a wire rack.
Notes
Always use a standard creamy peanut butter rather than the natural “stir” variety to ensure the dough maintains its structure and does not become too oily. Measuring your gluten-free flour by using the spoon-and-level method is crucial for preventing a dry or crumbly texture in these heritage-style treats.
- Prep Time: 45 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American