This straightforward gluten-free peanut butter cookies recipe, made crispy and crunchy and within the traditional crosshatch fashion, is wealthy with tons of peanut butter taste. For peanut butter lovers solely!
Why this recipe works
These traditional crunchy peanut butter cookies are made with a wealthy, thick cookie dough that has extra peanut butter than the rest. Each batch of 24 cookies has virtually a full pound of clean peanut butter, and over 80% extra peanut butter than flour! That offers it probably the most peanut taste, makes the perfect crispy cookies.
The authentic function of the crosshatch sample within the high of the cookie was to make sure that the cookies bake evenly, all the way in which to the middle. To take care of the spherical form of the cookies and maintain them from splintering across the edge, I wish to press them into disks earlier than including the crosshatch sample.
Recipe substances
That is what you want to make these cookies, plus a proof of the position that every performs within the good finish consequence:
- Gluten free flour: Offers a lot of the construction for the cookies. You want a well-balanced mix containing superfine rice flour to keep away from any of the grittiness that ruins gluten free baked items. My favourite blends are Higher Batter’s authentic mix, Nicole’s Finest multipurpose gluten free flour with added xanthan gum. Bob’s Crimson Mill 1-to-1 also needs to work, since it really works effectively in most cookies, however you could want so as to add an extra 1/4 teaspoon extra xanthan gum, for the reason that mix usually has too little.
- Peanut butter: Provides virtually all the taste of those cookies, and likewise contributes to the traditional crispy, crunchy texture. You may want virtually an entire jar of peanut butter. I normally use Jif, Skippy or Peter Pan manufacturers, that are usually gluten free. Keep away from something with extra flavors, and ensure yours would not separate within the jar.
- Butter: Provides buttery taste, helps the cookies unfold within the oven, and retains the cookies from being chewy.
- Granulated sugar: Provides sweetness and locks in moisture for a crumbly cookies that is nonetheless by no means dry. Additionally helps the cookies brown within the oven.
- Gentle brown sugar: Additionally provides sweetness and locks in moisture, plus shade and depth of taste from the molasses.
- Salt: Brightens different flavors.
- Baking soda: Reacts with the acid within the brown sugar and the peanut butter to create rise. Helps the cookies brown.
- Vanilla: Provides depth of taste. You may also use an equal quantity of vanilla bean paste for extra taste.
- Eggs: Assist add rise and construction, conserving the cookies from falling as they cool.
Tips on how to make gluten-free peanut butter cookies (step-by-step pictures)
Here is an summary of learn how to make this recipe, with the “why” behind every step. For ingredient quantities and full particulars, please see the recipe card under.
Soften the butters
To make it simpler to combine all the things collectively and to make sure crunchy cookies, we soften the peanut butter with chopped butter till clean. Then set it apart to chill so it would not scramble the eggs once we mix all the things.
Mix the dry substances
In a big mixing bowl, whisk collectively the gluten free flour (together with xanthan gum), baking soda, salt and granulated sugar. Combine within the brown sugar individually, since there will probably be clumps you will have break up. I like to make use of the again of the blending spoon to press out the lumps.
Add the peanut butter combination
Use the blending spoon once more to create a effectively within the middle of the dry substances, after which add within the melted butter and sugar. The cookie dough will probably be very thick and considerably lumpy.
Add the eggs and vanilla
Including the crushed eggs will clean out the cookie dough. It ought to be smooth and sticky, however not oily. If it feels greasy or oily, chill the dough for not more than 10 minutes so it doesn’t develop into stiff.
Form the dough into disks
Scoop or pull off items of cookie dough about 2 tablespoons in quantity, weighing about 1 ounce. Roll them into rounds between your clear palms, then press them into disks by cupping your palm across the dough to assist them keep spherical. Then, use the fingers of your different hand to flatten the dough right into a disk. The dough would not unfold that a lot within the oven, so that is how we get them into the form we wish.
Make the crosshatch sample
Moist the tines of a small fork, dip in some sugar for added sparkle, and press it into every disk. Rotate the tines of the fork 90° and press them once more onto the cookie in the wrong way for a # sample so the cookies bake evenly. It is also nostalgic to provide peanut butter cookies that form.
Bake the cookies
Bake at 350°F for about quarter-hour, or till they’re pale golden throughout. To verify they do not blacken on the underside earlier than they’re browned sufficient, cut back the oven temperature to about 325°F for the previous few minutes of baking. They’ll crisp as they cool, so it’s a must to decide doneness by shade, not by contact.
Knowledgeable ideas
Keep away from “pure” peanut butter
Actually “pure peanut butter,” which is made from solely peanuts and salt, with oil that separates within the jar and drips off the spoon at room temperature, will not work right here. It makes the dough greasy and crumbly, and would not bake as anticipated. You want the no-stir sort of peanut butter, which is normally blended with shortening to stabilize the combination, conserving it creamy.
Form the dough fastidiously
The uncooked cookie dough comprises practically an entire jar of peanut butter, making it very excessive in fats. That is why it is liable to cracking throughout shaping and baking. As you form every ball of dough, cup it gently within the palm of your non-dominant hand. Use the fingers of your dominant hand to form the dough right into a disk and press within the tines of a fork for the crosshatch sample. That may assist it maintain its spherical form with out splintering on the sides.
Ingredient substitutions
If you want to remove some allergens apart from gluten, listed here are my suggestions of what to strive:
Dairy free
Instead of common butter, strive block-style vegan butter like Miyoko’s, Soften, or Dealer Joe’s model.
Egg free
You’ll be able to strive changing every egg with 2 “chia eggs”, Bob’s Crimson Mill egg replacer, or JustEgg refrigerated egg replacer. Flax eggs would possibly carry out finest, however they are going to add a competing, earthy taste.
Peanut butter free
If you cannot have peanuts, this recipe works effectively with no-stir almond butter, however be sure it is no-stir creamy almond butter, like Barney Butter model.
Storage directions
These cookies will keep their texture at room temperature for not less than 5 days in a sealed glass container. Glass is not porous, so it retains out moisture, which might make the cookies smooth, not crisp.
For longer storage, place in a freezer-safe container, eliminating as a lot air as potential to keep away from freezer burn, and freeze for as much as 3 months. Defrost at room temperature.
You’ll be able to freeze the uncooked cookie dough, however provided that you form it totally first. Then, defrost at room temperature and bake as normal.
-
Preheat your oven to 350°F. Line massive rimmed baking sheets with unbleached parchment paper and set them apart.
-
In a small, heavy-bottom saucepan or a microwave-safe bowl, place the peanut butter and chopped butter. Place the saucepan over medium-low warmth (or within the microwave for about 45 seconds on excessive) and stir till simply melted and clean (lower than 2 minutes). Put aside to chill briefly.
-
In a big bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to mix effectively. Add the sunshine brown sugar, and blend to mix, understanding any lumps by urgent down with the again of the spoon.
-
Create a effectively within the middle of the dry substances, and pour within the melted peanut butter and butter combination. Combine to mix.
-
Add the crushed eggs and vanilla, and blend once more to mix effectively. The cookie dough will probably be smooth and sticky.
-
If the cookie dough is just too sticky or smooth to deal with, or it feels notably greasy, cowl it and refrigerate it for about 10 minutes. You may also cowl the blending bowl and let the dough sit for a couple of minutes to provide the flour an opportunity to soak up a number of the oil.
-
Pull or scoop off items of dough, every about 2 tablespoons in quantity and weighing about 1 ounce. Roll each bit of dough right into a spherical between your palms.
-
Press every ball right into a disk about 1/2-inch thick, and place about 1 1/2-inches aside on the ready baking sheets.
-
Moist the tines of a salad fork, dip within the optionally available further sugar, and press the tines firmly into the highest of every cookie when you maintain the disk within the palm of your different hand. (See Recipe Notes)
-
Rotate the dough in your palm 90°, then press the tines into the highest of the identical cookies in the wrong way to make a crosshatch sample. Return every disk to the baking sheet.
-
Place the cookies, one baking sheet at a time, within the middle of the preheated oven and bake.
-
Bake till evenly golden brown throughout, about quarter-hour. If the bottoms of the cookies appear to be browning extra shortly, cut back the oven temperature to 325°F. For crunchier cookies, proceed to bake till extra brown (about one other 3 minutes).
-
Take away the baking sheet from the oven and permit to chill on the baking sheet till set (not less than 5 minutes) earlier than transferring to a wire rack to chill fully.
-
The cookies will probably be very fragile after they first come out of the oven, so it is extremely necessary to allow them to sit on the baking sheet till they’re set. They’ll crisp as they cool.
This recipe works finest with Higher Batter’s authentic mix or Nicole’s Finest multipurpose flour with added xanthan gum. Bob’s Crimson Mill 1-to-1 ought to work, too, however I might advocate including an additional 1/4 teaspoon xanthan gum for the reason that mix tends to be too low in gum.
Wish to make your individual mix? Take a look at my mock all function gluten free flour blends.
About dipping the fork in sugar
While you dip the fork in sugar, it sticks principally to the highest of the fork. I usually additionally sprinkle the tops of the cookies with the extra sugar after shaping.
Serving: 1cookie | Energy: 184kcal | Carbohydrates: 19g | Protein: 4g | Fats: 10g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.1g | Ldl cholesterol: 19mg | Sodium: 152mg | Potassium: 103mg | Fiber: 1g | Sugar: 10g | Vitamin A: 78IU | Calcium: 14mg | Iron: 0.4mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
FAQs
Did you bake the cookies till the colour was golden throughout? If not, you in all probability underbaked your cookies.
This recipe is made with gluten free flour. Flourless peanut butter cookies are made with out something floor right into a flour, they usually have a unique texture than these traditional cookies. They’re crisp on the surface, however chewy within the middle. These cookies are crispy and crunchy right through.
You in all probability added your melted butter and peanut butter combination to the dry substances earlier than it had had an opportunity to chill a bit first. Simply refrigerate the cookie dough for about 5 minutes and/or let it sit, lined, at room temperature till the flour absorbs the oil.
In case you chill your cookie dough an excessive amount of, it may well develop into crumbly. Simply let it heat up a bit, and it is best to be capable to form it correctly into disks.
