Extra Soft Gluten-Free Peanut Butter Cookies
These melt-in-your-mouth cookies combine creamy peanut butter with gluten-free flour for a sweet and savory treat. Fast, easy, and universally loved by snackers and gluten-free eaters alike. A 10-minute bake yields irresistibly soft results, perfect for any cozy moment or gathering.
- Prep Time: 15
- Cook Time: 10
- Total Time: 45
- Yield: 3 dozen cookies 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
1 cup (258 g) creamy peanut butter, not natural
8 tablespoons (113 g) melted butter, slightly warm
1 cup (234 g) light brown sugar, packed
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cup (256 g) gluten-free all-purpose flour (Cup4Cup recommended)
Instructions
Preheat oven to 350°F (175°C)
Line baking sheets with parchment paper or silicone mats
In a large bowl, beat peanut butter, butter, brown sugar, and granulated sugar until smooth
Add eggs and vanilla extract; mix until combined
Blend in baking soda and salt on low speed
Gradually mix in gluten-free flour until no dry pockets remain
Cover dough and refrigerate for 30 minutes
Scoop 2-tablespoon portions of dough; roll into balls
Place dough balls 2 inches apart on prepared sheets
Bake for 10-12 minutes until lightly golden
Cool for 5 minutes before transferring to a wire rack
Notes
Use smooth commercial peanut butter (not natural with separation) for consistent texture
Chilling dough guarantees cookies hold shape and develop flavor
Store in airtight containers at room temperature for up to 5 days
For extended freshness, freeze unbaked dough balls for 3 months
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg