Get the Recipe: Gluten Free Peanut Butter Cookies
These gluten free peanut butter cookies are thick, bakery style, and over the top delicious! They are easy to make and always a big hit. These gluten free peanut butter chocolate chip cookies use both peanut butter chips and chocolate chips for the best cookie!
Ingredients
- 1 cup cold butter, cut into cubes
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 1 tbsp vanilla extract
- ½ cup all natural creamy peanut butter
- 2 ¾ cups gluten free 1 to 1 flour
- 1 tsp tapioca flour, or cornstarch
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1 cup peanut butter chips
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, add cubes of cold butter, granulated sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
- Then, add in eggs and vanilla extract. Beat to combine.
- Add in peanut butter. Beat until combined.
- Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.
- Fold in dark chocolate chips and peanut butter chips.
- Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. Mine were about ⅓ cup in size.
- Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Notes
- Use cold butter right from the fridge. Slice into small ½ inch cubes.
- Use all natural peanut butter that is made with only peanuts and salt. Any added sugars or oils will alter the texture.
- The cookie dough will be thick.
- I used King Arthur Flour 1 to 1 gluten free flour. All purpose flour can work too for a non gluten free option. I do not recommend using almond flour or coconut flour in its place since they are very different.
- If you do not have peanut butter chips, feel free to use more chocolate chips instead.
- Do not over bake!
- Store cookies covered at room temperature for up to 4 days.
- These cookies freeze well.
Calories: 520kcal, Carbohydrates: 64g, Protein: 9g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 288mg, Potassium: 200mg, Fiber: 2g, Sugar: 33g, Vitamin A: 440IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg