Extra Soft Gluten-Free Peanut Butter Cookies Recipe

This recipe for soft-baked gluten-free peanut butter cookies utilizes easy GF baking tips to create crispy edge peanut butter cookies with glorious gooey, soft, chewy centers. The cookies are made with all-purpose gluten-free flour and creamy peanut butter to make an old school, classic treat in a jiffy! (Get it?!)

Prep Time 5

chill 30

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

1 cup (258 g) creamy peanut butter not natural
8 tablespoons (113 g) melted butter slightly warm
1 cup (234 g) light brown sugar packed
¾ cup (150 g) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cup (256 g) gluten free all purpose flour Cup4Cup brand recommended

Instructions

Begin by lining baking sheets with parchment paper or silicone baking mats. You may also use ungreased cookie sheets as well.
In a large bowl beat together the peanut butter, butter, light brown sugar, and sugar until smooth. Add the egg and vanilla extract and mix again until smooth.
1 cup creamy peanut butter, 8 tablespoons melted butter, 1 cup light brown sugar, ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
Blend in the baking soda and salt on low speed. Add the gluten-free flour and mix again until no flour pockets remain. The dough with be shiny and soft.
1 teaspoon baking soda, ½ teaspoon salt, 1 ¾ cup gluten free all purpose flour
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile preheat the oven to 325ºF.
Use a medium cookie scoop (equivalent to 2 tablespoons) to scoop large dough balls. For perfectly round cookies, roll the balls evenly in your hands before distributing 9 per baking pan.
Bake for 12-14 minutes, rotating pans halfway through, or until the tops are just set and start to crack. Be sure to not overbake. Let the cookies cool completely on the baking sheet before transferring to a wire rack.

Notes

Dairy-Free Modification

I have not tried making these dairy-free, but many readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten-free cookie recipes.

Please note, my recommended gluten-free flour, Cup4Cup, does contain milk powder so use King Arthur Measure-for-Measure alternatively.

Storing and Freezing

Once the cookies have fully cooled, store in an airtight container up to 2 days. I don't recommend longer than that because GF cookies lose moisture quickly.

They may frozen baked or unbaked. To freeze unbaked, portion out the dough on a baking sheet and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months.

When ready to bake, place the dough about 2 inches apart on ungreased baking sheets and bake for 1-2 minutes longer.

To freeze baked cookies, make sure they have cooled completely and the chocolate chips have hardened. Wrap the cookies in stacks of 2-3 and then transfer to an airtight freezer container up to 3 months.

Nutrition