Gluten Free Peanut Butter Cookies Recipe

Wheat-free peanut butter cookies with a crosshatch pattern are delicious and chewy. They use easy-to-prepare ingredients. These gluten-free peanut butter cookies are surprising!

Ingredient

– 1 ½ cups (204 g) gluten free flour add ½ teaspoon xanthan gum or cornstarch if the flour doesn't contain this already. – 1 tsp baking soda – ¼ tsp salt – ¼ tsp ground cinnamon, optional – 1¼ cup (320 g) peanut butter – ¼ cup (57 g) unsalted butter, room temperature – 1 cup (200 g) light brown sugar – ½ cup (100 g) granulated sugar – 2 tsp (10 ml) vanilla extract – 2 large eggs (US), room temperature

Direction

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1

The oven should be preheated to 350 F (177 C). Using parchment paper, line two baking pans. 

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2

The gluten-free flour, baking soda, cinnamon, and salt should all be thoroughly mixed together in a big bowl. 

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3

Mix peanut butter, butter, light brown sugar, and granulated sugar in another large bowl. Mix in eggs and vanilla. Mix dry ingredients with wet.

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4

Scoop 2 teaspoons (30 ml) gluten-free peanut butter cookie dough onto a baking sheet. If cookie dough doesn't form balls, chill 15–30 minutes.

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5

On the baking sheet, place 5-6 peanut butter cookie dough balls 3 inches apart. Apply a cross hatch design on the cookie with fork tongs.

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6

For 10 to 14 minutes, bake the gluten-free peanut butter cookies. The edges will be somewhat brown and set. 

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7

Remove cookies from oven to rack or stovetop. After 3 minutes, transfer the cookies to the cooling rack to cool to room temperature and enjoy!

also see

also see

Lemon Cake Mix Cookies Recipe