This gluten-free peanut butter cookies recipe is rich in peanut butter taste and prepared in the classic crosshatch manner. Only for peanut butter fans!
And these cookies are made with easy gluten-free components you probably already have on hand, including a gluten-free all-purpose flour blend. Your entire house will smell like heaven with just a few items, a bowl, and a mixing spoon!
This is the perfect crunchy gluten-free PB cookie, thanks to a lot of trial and error. Additionally They contain more peanut butter flavor than you’d hope to find in something besides a nut!
Table of Contents
Gluten Free Peanut Butter Cookies
The best crispy peanut butter cookies are produced using a dense cookie dough that is primarily made up of peanut butter. Every batch contains about a pound of creamy peanut butter!
The crosshatch pattern on the top of the cookie was created to ensure that the cookies were correctly pressed and cooked evenly.
I particularly appreciate the little crunchy bits that the crosshatch makes on the top of each gluten-free peanut butter cookie while baking.
Each time you look to press the tines of the fork into the biscuit, wet them briefly. Dip the tines in sugar first, or simply sprinkle sugar on top, for added sweetness and a lovely appearance.
Difference between peanut butter and flourless peanut butter ?
This is a gluten-free peanut butter cookie recipe that uses gluten-free flour. Peanut butter cookies that are flourless are made without the use of flour.
Because ordinary flour is the principal gluten-containing component in most cookie recipes, flourless peanut butter cookies are inherently gluten-free. You can use any of my recommended all-purpose gluten-free flour mixes in this recipe.
The texture of flourless peanut butter cookies differs from that of traditional cookies. They’re crunchy on the outside and chewy on the inside.
These gluten-free peanut butter cookies are crisp and crunchy throughout. These cookies can also be made softer in the middle if they are a little under baked.
However, the outside of these flour-based cookies will always be crispier than a flour-free cookie.
Is peanut butter gluten-free?
Peanut butter is gluten-free since it is composed entirely of peanuts and salt in its purest form. When you blend peanuts (roasted or raw) in a high-powered blender, you’ll get peanut butter.
Natural peanut butter has only two gluten-free ingredients: peanuts and salt. Most potential additions, such as sugars and oil, are gluten-free by nature.
However, if commercially manufactured peanut butter is contaminated at any time throughout the manufacturing process, it may be dangerous to eat on a gluten-free diet. So make sure you read product labels and are familiar with your brands.
Some companies, such as Jif, will label their peanut butter (and other goods) as gluten-free if they meet the US criteria. However, it’s possible that it was made on the same machinery as gluten-free items.
Except for those with mix-ins, most brands of Skippy peanut butter are gluten-free.
The safest peanut butter manufacturers, such as Peanut Butter & Co, exclusively make gluten-free kinds, but they’re also the most expensive.
What is “natural peanut butter,” and can I use it here?
“Natural peanut butter” refers to two different forms of peanut butter. You can’t utilize the first natural kind here, but you can use the second.
Use natural peanut butter that isn’t runny.
The first type of natural peanut butter is produced exclusively of peanuts and salt. The majority of the oil separates and settles on the jar’s surface.
At room temperature, the nut butter drips from the spoon in this type. You can’t utilize that in this situation.
Your cookie dough will be incredibly greasy if you use the drippy kind of natural nut butter. This will result in a very crumbly dough that will not look or bake like the dough shown above.
Doesn’t require stirring.
You’ll need the “no-stir” sort of peanut butter to make these peanut butter cookies, as well as practically every other peanut butter recipe on our site.
The no-stir nut butter is the second variety of peanut butter, which is also occasionally branded “natural.” It’s frequently mixed with some sugar and shortening.
You might see a small pool of oil on top of a jar of no-stir peanut butter when you open it. However, there will be less separated oil, making the nut butter fluffier and creamier.
Substitutions for cookie ingredients
Dairy-free
You must replace the butter in these gf PB cookies to make them dairy-free as well. Vegan butter (Miyoko’s Kitchen or Melt brand) is my favorite non-dairy butter substitute.
Since the aggregate sum of spread in the formula is just 4 tablespoons, you could possibly utilize Earth Balance rich sticks all things being equal. If you leave out the salt, the cookie dough will be softer and the cookies will spread more.
Gluten-free and egg-free
This dish calls for two eggs. You can substitute 1 “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, combined and left to gel) for each of them.
These cookies will be gluten-free vegan peanut butter cookies if you make them dairy-free and egg-free.
Without the peanut butter,
If you can’t eat peanuts, attempt these sans gluten peanut butter treats, and Their sans gluten nut margarine treats are as yet accessible.
This recipe works nicely with almond butter that doesn’t need stirring. I adore the Barney Butter brand’s exorbitant price.
The recipe will not work with almond butter that drips off the spoon, just as it will not work with peanut butter that drips off the spoon.
Try one of my Nutella recipes if you want to bake a cookie with Sunbutter. Some Nutella recipes that might work with Sunbutter are as follows:
How to make cookies step by step
Ingredients
- Smooth no-stir peanut butter 1 ½ cups (385 g)
- Unsalted butter, chopped 4 tablespoons (56 g)
- All-purpose gluten-free flour blend 1 ½ cups (210 g)
- Xanthan gum omit ½ teaspoon if your blend already contains it
- Baking soda 1 teaspoon
- Kosher salt ¼ teaspoon
- Granulated sugar ½ cup (100 g)
- Packed light brown sugar ½ cup (109 g)
- Eggs at room temperature, beaten 2 (100 g)
- Pure vanilla extract 1 teaspoon
- Sprinkling or Granulated sugar for dipping (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside large rimmed baking sheets lined with unbleached parchment paper.
- Place the peanut and diced butter in a small, a microwave-safe bowl. Stir until melted and smooth in a saucepan over medium-low heat. Allow cooling for a few minutes.
- Whisk together the flour, xanthan gum, baking soda, salt, and granulated sugar in a large mixing basin.
- Pour the melted peanut butter and butter mixture into a well in the center of the dry ingredients. To blend, stir everything together.
- Cover and chill the cookie dough for 10 minutes or less if it is too sticky or soft to handle, or if it feels excessively greasy. The dough will become crumbly if left in the refrigerator for too long.
- Place about 1 1/2-inch apart on the prepared baking sheets.
- However, wet the tines of a salad fork and dip them in the optional extra sugar before firmly pressing them into the tops of each cookie.
- To form a crosshatch pattern, wet the tines again and push them into the tops of the same biscuits in the opposite direction.
- Bake the cookies in the center of the preheated oven, one baking sheet at a time.
- Remove the baking sheet and cool for 5 minutes on the baking sheet.
- Finally the cookies first come in the oven, they will be quite delicate, so leave the baking sheet until they are complete. As they cool, they will crisp up.
