Description
These Gluten Free Peanut Butter Cookies are a delightful blend of rich browned butter and smooth peanut butter, combined with a unique mix of gluten-free flours to create perfectly chewy cookies with a nutty depth of flavor. Easy to prepare and ideal for those avoiding gluten, these cookies deliver classic peanut butter taste with a tender, chewy texture and optional flaky sea salt topping for a gourmet finish.
Ingredients
Scale
Wet Ingredients
- 1½ cups smooth no-stir peanut butter
- 4 tablespoons unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- â…“ cup granulated sugar
- â…” cup light brown sugar, packed
- 1¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
For Finishing
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (for sprinkling, if desired)
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and emits a nutty aroma, about 3-5 minutes. Be watchful to prevent burning as this enhances the nuttiness in the cookies.
- Combine with Peanut Butter: Remove from heat and stir in the smooth peanut butter until fully incorporated. Let the mixture cool for 5-10 minutes to ensure it is fluid but not hot enough to cook the eggs when added.
- Mix Dry Ingredients: In a separate bowl, whisk together gluten-free all-purpose flour, blanched almond flour, tapioca starch, baking soda, baking powder, and kosher salt. This combination balances moisture and binding to avoid grittiness and helps cookies hold together.
- Prepare Cookie Dough: In a large bowl, combine the cooled peanut butter mixture with granulated and light brown sugars. Beat on medium speed for about 2 minutes until light and fluffy. Add eggs one at a time, mixing fully after each. Stir in vanilla extract. Then, add the dry flour mixture in two additions, mixing low speed until just combined to avoid tough cookies.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. For dough chilled longer than an hour, bring to room temperature for 10-15 minutes before shaping. Chilling firms the dough and reduces spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Set oven to 325°F and line two baking sheets with parchment paper or silicone mats. Pour 2 tablespoons granulated sugar into a small bowl for coating the cookie dough balls.
- Shape Cookies: Use a 1½-tablespoon scoop to portion dough, roll into balls, then coat thoroughly in granulated sugar. Place cookies 2 inches apart on prepared sheets. For classic appearance, press each ball with a fork in a crisscross pattern; for chewier texture and crackly tops, flatten slightly with your palm. Optionally, sprinkle a little flaky sea salt on top.
- Bake: Bake cookies for 10-12 minutes for chewy cookies or 14-15 minutes for crisper edges. Edges should be lightly golden while centers look slightly underdone, as residual heat will finish baking once removed.
- Cool Properly: Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack. This cooling time is crucial to let cookies set fully and prevent breakage.
Notes
- Browned butter enhances the nutty flavor but requires careful attention to avoid burning.
- Using a blend of gluten-free flours helps reduce graininess and improves texture.
- Chilling the dough is essential to control spreading and achieve chewy cookies.
- Pressing cookie dough with a fork creates the classic peanut butter cookie look; flattening with the palm yields chewier tops.
- Optional flaky sea salt provides a delightful contrast to the sweetness.
- Allow cookies to cool fully before moving to prevent crumbling.
