This recipe makes delicious, old-fashioned tasting gluten-free peanut butter cookies. I love that even being on a gluten-free diet we can still enjoy old favorites. These are easy to make and would be perfect for an after school treat and they can be frozen before baking or after baking so you can quickly have a cookie treat.
When you are on a life-long gluten-free diet it’s recipes like this that make it easier. You won’t feel like you’re missing out and if you decide to freeze the dough or cookies and have some in your freezer you are better prepared for those times when you need to have a snack to share or take last minute.
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How To Make Gluten-Free Peanut Butter Cookies:
Preheat oven to 350°. Line a baking sheet with parchment paper or line with a silicone mat.
In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Place the buttery spread and peanut butter in a large bowl and beat with a stand mixer or hand mixer until smooth. Mix in sugars and then add eggs and vanilla.
Add the flour mixture to the peanut butter mixture and blend well.
Shape dough into one-inch balls. Place cookie dough 2-inches apart on prepared pan and slightly flatten with a fork dipped in sugar. (If the dough is very, soft place it in the refrigerator for 20-30 minutes before shaping into balls.) Sprinkle a pinch of sugar over the top of each cookie.
Bake at 350° for 9 minutes. Remove cookies from pan to wire rack to cool.
How To Freeze Cookie Dough:
These can be frozen before or after baking. If freezing before baking place cookie balls on a cookie sheet that will fit in your freezer and press with a fork dipped in sugar. Place in freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.
To bake frozen cookie dough place on a parchment-lined cookie sheet in preheated oven for 9 minutes. Transfer to a wire rack to cool.
Equipment Used to Make Baking Cookies Easier:
I am a firm believer that when you have to be on a gluten-free diet that having good cooking equipment in absolutely necessary. For one, you will be cooking and baking a lot and the better the tools the more pleasant the experience. Here are a few items I used making these cookies and that I highly recommend.
KitchenAid Stand Mixer or Hand Mixer – I’ve had my KitchenAid Stand Mixer for close to 25 years and I love that I can depend on it to do a good job. My hand mixer I just recently purchased because my other hand mixer (different brand) died. And for fun, I bought a pink one.
Silicone Baking Mats – I have the Amazon Brand and they work really well. Gluten-free dough can be very sticky and hard to work with sometimes and using a silicone mat or parchment paper is a must.
USA Baking Pans – It’s important to have good quality baking pans that aren’t going to warp and will help your food cook correctly. These pans are heavy duty and a nice size. They come in a set of two which makes it nice when you are baking cookies to be able to have one pan baking while the other one cools and then you can get it prepared with the next batch of cookies. The silicone mats I linked above fit perfectly with these pans.
More Gluten-Free & Dairy-Free Desserts:
Pear Pie with Streusel Topping
Easy Peach Cobbler
Air-Fried Spiced Apples
Low-Carb Chocolate Peanut Butter Muffins
Low-Carb Spice Cake
More Gluten-Free and Dairy-Free Cookies:
Yummy Chocolate Chip Cookies
Soft and Delicious Snickerdoodles
Homemade Graham Crackers
Low-Carb Almond Butter Cookies
Low-Carb Peppermint Whoopie Pies
Prep Time:
Yield:
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PinDescription
Deliciously soft old-fashioned peanut butter cookies.
Ingredients
1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttery spread, slightly softened* (Smart Balance or Earth Balance)
1/2 creamy all natural peanut butter (no sugar added)
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
Instructions
Preheat oven to 350°. Line large baking sheet with parchment paper or a silicone baking mat.
In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Place the buttery spread and peanut butter in a large bowl and beat with a stand mixer or hand mixer until smooth. Mix in sugars and then add eggs and vanilla.
Add in the flour mixture and blend well.
Shape dough into one-inch balls. Place cookie dough 2-inches apart on prepared baking pan and slightly flatten with a fork dipped in sugar. (If the dough is very soft, place it in the refrigerator for 20-30 minutes before shaping into balls.) Sprinkle a pinch of sugar over the top of each cookie.
Bake at 350° for 9 minutes. Remove cookies from pan to wire rack to cool.
Notes
*To slightly soften buttery spread leave out on counter for 10 minutes.
These can be frozen before or after baking. If freezing before baking place cookie balls on a cookie sheet that will fit in your freezer and press with a fork dipped in sugar. Place in freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.
To bake frozen cookie dough place on a parchment-lined cookie sheet in preheated oven for 9 minutes. Transfer to a wire rack to cool.
Keywords: peanut butter cookies, gluten-free peanut butter cookies, gluten-free desserts
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