Gluten Free Peanut Butter Cookies

Learn how to make gluten-free peanut butter cookies that everyone will love. These soft-chewy peanut butter cookies are easy to make and perfect for a quick snack or dessert! The recipe does use a gluten-free flour combination to get the soft chew texture!

COOKIES

Nathalie Pham

9/11/20211 min read

Shopping List

Flour Combo (same as 330g of the Tart Crust Flour Combo)
90g (3/4c) Millet Flour
90g (1/2c + 1 tbsp) White Rice Flour
60g (1/3c + 1 tbsp) Potato Flour
60g (1/2c) Brown Rice Flour
30g (1/3c) Oat Flour

Ingredients 230g (1c) unsalted butter
250g (1c) crunchy peanut butter
150g (1c) white sugar
150g (1c) packed brown sugar
2 large eggs eggs
1 tsp baking powder
½ tsp salt
1 ½ tsp baking soda

Instructions

  1. Combine the flours, sugars, baking powder, salt and baking soda in a large mixing bowl with a spatula.

  2. Add butter and peanut butter. Start mixing the dough on low speed with a handheld mixer.

  3. Add the 2 large eggs. Continue mixing with the mixer. If the dough becomes too thick for your blender, continue mixing the dough with your hand until well combined.

  4. Place the dough from the mixing bowl and chill for at least 1 hour in the fridge. (I prefer 2 hours)

  5. Use a small cookie scoop (ice cream scoop) to scoop the cookie dough onto the baking sheet. Make sure to place cookies with enough distance (5-6cm/2”) apart.

  6. Smash the cookies with a fork. The cookie should still be about 2cm thick (3/4”).

  7. Preheat the oven until it reaches 325°F (160°C). Bake at 325°F (160°C) 12 -15 min. The cookies should be golden brown.

  8. Let them cool down before eating them all.