Gluten-Free Peanut Butter Cookies

These are my famous Gluten-free Peanut Butter cookies and I am so happy to share them with you! They are so easy to make with minimal ingredients and super addictive!

Using Yellow Golden Sugar makes these cookies so soft and chewy, such a dream. I love adding flaked salt to the tops of each cookie when they come out of the oven.

My Top Tips

• Use Smooth peanut butter, if you use natural peanut butter the results may yield differently.
• Use a scale and weigh out the ingredients. This is the best way to bake!
• Make sure your oven is completely preheated before baking. Using a in oven thermometer helps so much.
• I find the best way to enjoy these cookies is to mircowave them for 10 seconds and enjoy them warm!

Print Recipe

5 from 1 vote

Gluten-Free Peanut Butter Cookies

Soft and chewy gluten-free peanut butter cookies are so delicious, you will make them every week!

Prep Time5 minutes mins

Cook Time12 minutes mins

Course: Baked Goods, Dessert

Diet: Gluten Free, Vegetarian

Servings: 21 Cookies

Author: Zainab Jabri

Ingredients

• 1 cup Smooth Peanut Butter *
• ⅓ cup Yellow Golden Sugar packed
• ¼ cup Granulated Sugar
• ½ teaspoon Baking Soda
• 1 large Egg Lightly Beaten
• ¼ teaspoon Salt
• ¾ cup Chopped Dark Chocolate

US Customary - Metric

Instructions

• Pre-heat oven to 365°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat peanut butter, yellow sugar, and granulated sugar for 2 minutes.
• Add baking soda, lightly beaten egg, and salt to the mixing bowl. Beat to combine.
• Add chopped chocolate and fold it into the cookie dough with a wooden spoon.
• Using a 2 teaspoon cookie scoop, scoop out dough onto the baking sheet. I usually scoop the dough into my hand and lightly roll it since this dough can be slightly crumbly.
• If there is leftover chocolate in the mixing bowl, press the remaining pieces on the tops of each ball of dough.
• Bake in the middle rack of the oven for 10-12 minutes.
• Remove from the oven and allow to cool on the baking sheet for 10 minutes. I like to add some flaked salt to the tops.
• Place cookies on a cooling rack until completely cooled.
• Store in an air-tight container. Keeps fresh for a week!

Notes

*This recipe uses smooth peanut butter and not "natural"

Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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