Absolutely The Best Gluten Free Peanut Butter Cookies Recipes

VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Line a baking sheet with parchment paper. Set aside.
• In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk is too cold, it may not stir well. Microwave the bowl for 20 seconds to soften the peanut butter if needed.
• Stir in all-purpose gluten-free flour, coconut sugar, vanilla, baking soda, and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
• Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
• Place each dough ball onto the prepared baking sheet, leaving 1 thumb space between each ball.
• Repeat until all the dough is formed into balls.
• Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
• Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
• Cool the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
• Cool 1 hour to appreciate their best texture.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

PERFECT GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GLUTEN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl add the peanut butter, sugar, baking soda, egg, and vanilla. Blend until well combined. Using a spatula, fold in the chocolate chips. Cover and put in the fridge for 20-30 minutes, or up to overnight.
• Preheat oven to 350 degrees. Lightly spray a baking sheet and set aside. Remove cookie dough from the fridge and make golf ball size balls and bake for 10-11 minutes. Let cool on the pan for 1-2 minutes then move to a wire rack to cool completely.

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Make sure you have beaters that can handle thick batter.
• In a medium bowl, cream margarine and sugars.
• Beat in egg and peanut butter.
• In a separate bowl, mix flours and baking soda evenly.
• Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
• Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
• You can press them with a fork if desired, but not necessary.
• Bake 8-10 minutes.
• Let cool 5 minutes before removing from baking sheet.

GLUTEN FREE PEANUT BUTTER CUTOUT COOKIES

Steps:

• Combine your gluten free flour, cornstarch, milk powder, salt and baking powder and set aside.
• In the bowl of a stand mixer, cream together the sugar and your smooth peanut butter for 5 minutes until light and fluffy. Scrape down the sides.
• Add your egg and mix for an additional minute
• Mix in your smooth peanut butter and vanilla.
• Scrape down the sides of your bowl with a spatula.
• Add your dry ingredients and mix together just until the flour disappears into the butter mixture.
• Transfer your dough on a parchment-lined sheet tray and with your hands, gently push it together. I like to shape it in a square, about 1″ tall which will make rolling out a lot easier. The dough might be sticky. You can use a little flour (1-2 teaspoons) to make it more workable. Place the dough in your refrigerator for at least 15-30 minutes.
• To roll out the gluten free peanut butter cookie dough, I like to split it in half. Roll it out on a lightly floured sheet of parchment paper around 1/4 inch thick.
• Once your dough is rolled out around ¼ inch, refrigerate it for at least 2hrs or up to 2 days. If you skip the chilling, these cookies won't hold their shape.
• When you are ready to bake, preheat the oven to 350 degrees. Line your baking sheets with parchment paper.
• Use your favorite cookie cutters (I am a traditional and like round circles), cut out your cookies. Try to cut the cookies as close as possible together. Reroll scraps and cut out more shapes. The more often you roll out the cookie dough, the tougher the cookies will get.
• Arrange cookies on baking sheets 3 inches apart and bake 9-11 minutes or until very lightly browned around the edges. For soft cookies, do not overbake them.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

GLUTEN FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper or use a Silpat liner for best results.
• In a medium bowl, stir peanut butter and sugar together until smooth.
• Beat in the eggs, one at a time.
• Stir in the baking soda, salt, and vanilla.
• Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
• Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Store in an airtight container.
• They will get chewier with time, if they last that long!