If you’re tired of making gluten free peanut butter cookies that come out dry, crumbly or gritty, you’re in the right place! As a baker who is gluten free, I am sharing all my tried and true baking tricks to make gluten-free peanut butter cookies that have the best texture and taste!
In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
½ cup (113g) unsalted butter, ½ cup (107g) brown sugar, ⅓ cup (66g) granulated sugar
Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
¾ cup (201g) creamy peanut butter, 1 large egg, 1 tsp vanilla extract
Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
1 ½ cups (180g) gluten free all purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in your hands to form a uniform ball. Place the cookies 2-3 inches apart on a silicone lined baking sheet. If you want to add a criss cross pattern with a fork, do so now. You can bake them either way, with or without the criss cross.
Bake for 11-13 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2.5-3 tablespoons large and baked for 12 minutes. Be sure to adjust the baking time for smaller cookies.