Soft Gluten Free Peanut Butter

These gluten free peanut butter cookies are perfect for satisfying your sweet tooth while keeping things simple and allergen-friendly. They come out soft and chewy with that rich peanut butter flavor that always hits the spot. Whether for a quick snack or a casual dessert, these cookies bake up quickly and disappear even faster.

I first made these cookies when I wanted a treat safe for a friend with gluten intolerance. They were such a hit that it became my go-to recipe whenever I need a quick, reliable batch of cookies.

Ingredients

• Creamy peanut butter: Two cups opt for a gluten-free brand to keep the recipe safe and creamy
• Light brown sugar: One cup packed adds moisture and a deeper caramel flavor
• Granulated sugar: One cup balances the richness with sweetness and gives nice structure
• Eggs: Two large eggs bind everything together and help the cookies rise slightly
• Baking soda: Two teaspoons leavens the dough and creates a tender crumb
• Salt: Half a teaspoon enhances all the flavors and balances the sweetness

Instructions

Sieve and Prepare Your Oven:

Heat your oven to 350 degrees Fahrenheit. Line two cookie sheets with silicone baking mats or parchment paper. This prevents sticking and ensures even cooking without added grease.

Mix the Dough:

In a large mixing bowl, combine the peanut butter, both sugars, eggs, baking soda, and salt. Stir together thoroughly until you get a smooth uniform dough that’s a little thick but easy to scoop.

Scoop Onto Sheets:

Using a small cookie scoop or spoon, drop cookie dough portions onto the prepared sheets. Space them about two inches apart so the cookies have room to puff and spread without merging.

Shape the Cookies:

You can leave the dough balls as they are for a rustic look. Alternatively, press each mound down lightly with fork tines in a crisscross pattern. This flattens them slightly and gives the classic peanut butter cookie appearance.

Bake and Cool:

Bake in your preheated oven for 10 to 12 minutes or until the cookies puff up and turn a gentle golden color. After removing from the oven, let them sit on the sheets for about three minutes. Then transfer to a wire rack to cool completely. You’ll notice they deflate a bit as they cool which is exactly how they should be.

I am always amazed how just six basic ingredients transform into such wonderful cookies. Peanut butter is a magical ingredient here it lends moisture while adding rich flavor, making it a family favorite for decades.

Storage Tips

Store your cooled cookies in an airtight container at room temperature. They will keep fresh for up to five days. For longer storage, freezing the cookies works great. Just wrap them individually or layer them with parchment to prevent sticking. Thaw at room temperature when you are ready to enjoy again.

Ingredient Substitutions

If you prefer a different nut butter like almond or cashew butter ensure it is also gluten free and unsweetened for best flavor. You may need to adjust sugar slightly as some nut butters are sweeter naturally. For eggs, a flax egg one tablespoon ground flaxseed mixed with three tablespoons warm water can work as a vegan alternative but the texture will be a bit different.

Serving Suggestions

These cookies are perfect paired with a cold glass of milk or a hot cup of coffee or tea. For a fun twist try sandwiching two cookies with a smear of jam or chocolate spread. They also make a portable snack for lunchboxes or picnics.

These gluten free peanut butter cookies are quick, reliable, and loved by both kids and adults alike. Freeze scooped dough portions so you can bake fresh cookies anytime.

Common Questions About Recipes

→ Can I use natural peanut butter for these treats?

Yes, natural peanut butter works well but may affect texture due to higher oil content, so stir thoroughly before mixing.

→ How do I ensure the snacks stay soft and chewy?

Do not overbake; remove when edges are golden but centers remain soft. Cooling on wire racks helps maintain texture.

→ What can replace eggs in this preparation?

Applesauce or flax eggs can be used as substitutes to maintain moisture and binding qualities.

→ Is it necessary to use both brown and granulated sugar?

Using both sugars balances moisture and sweetness, contributing to the chewy texture and flavor depth.

→ Can I press the dough with a fork pattern?

Yes, pressing dough with fork tines creates a classic crisscross pattern and slightly flattens the treats for even baking.