Ingredients
Scale
- 1 ½ cups (385 g) smooth, creamy no-stir peanut butter
- 4 tablespoons (56 g) unsalted butter, chopped
- 1 ½ cups (210 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- granulated sugar for dipping or sprinkling, optional
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Melt peanut butter and butter in a saucepan or microwave until smooth, then set aside to cool.
- In a large bowl, whisk together flour, xanthan gum, baking soda, salt, and granulated sugar. Mix in light brown sugar until smooth.
- Make a well in the dry mixture and pour in the melted peanut butter and butter. Mix to combine.
- Add beaten eggs and vanilla, mixing well to form a soft cookie dough.
- If too sticky, refrigerate the dough for about 10 minutes to firm it up.
- Scoop dough by 2 tablespoons, rolling into balls, then flatten them into disks.
- Use a fork to create a crisscross pattern on top of each cookie, dipping the fork in optional sugar for extra sweetness.
- Bake cookies for about 15 minutes until lightly golden, adjusting the temperature as needed.
- Allow cooling on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
If using a gluten-free flour blend, check for xanthan gum inclusion to adjust accordingly.
Cookies will be fragile when warm—let them cool to crisp up before transferring.
Optional sugar on top enhances sweetness and creates a nice finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg