Gluten Free Peanut Butter Cookies
Most gluten free peanut butter cookies are made without flour, and they don't taste right! These are legit the best gluten free peanut butter cookies.
Servings 2 dozen
Calories 214kcal
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1 cup dark brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups flour I used gfJules
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup sugar to roll the dough in
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Preheat oven to 350 degrees F.
- Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter until fluffy.
- Add the egg and vanilla and continue mixing.
- Add flour, baking soda, and salt and mix just until combined.
- Divide dough into small balls, about 1 inch in diameter each then roll in the ⅓ cup sugar.
- Place on cookie sheet about 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern.
- Bake 10-11 minutes, until lightly browned on the bottom, but still soft in center.
- Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Notes
I have tested this recipe with gfJules and Cup4Cup flour blends, both worked great. I cannot guarantee the results if you choose to use a different blend. I do not recommend Bob's Red Mill 1:1 for cookies.
Nutrition
Serving: 1g | Calories: 214kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 177mg | Fiber: 1g | Sugar: 11g
