It is quite a challenge to make gluten-free Peanut Butter Cookies that aren't too dry or crumbly in my opinion. I tend to be picky about this type of cookie because it is one of my favorites. Back in my wheat eating days, I adored Mrs. Field's peanut butter cookies and I wanted to come as close to that in a gluten-free version as possible without using transfats.
Simple Ingredients
- gluten-free flour blend with xanthan gum, I recommend Carol's Gluten Free
- fine sea salt
- baking soda
- peanut butter
- butter
- whole egg & egg yolk
- light brown sugar
- granulated sugar
- pure vanilla extract
- whole milk
Why this Works
The ratio of eggs, fat (butter and peanut butter), leavening (eggs and baking soda), and flour are what keep these cookies moist and tender while still crisp on the outside. The yolk in eggs adds richness and moisture, while the whites act as a binder and provides lift/leavening. Too many egg whites will make a cookie dry and crumbly or cake-like, so balance is the key with these ingredients. In many gluten-free cookie recipes, like my Browned Butter Oatmeal Cookies you'll find that an extra yolk is used for added chew. While my Pumpkin Chocolate Chip Cookies leans in on the balance from a whole egg and adds baking powder and baking soda for a cake-like lift in the cookies.
Peanut butter contains a lot of fat, however, as a nut butter, it becomes crumbly when baked. Therefore, it needs to be balanced by the butter for fat and moisture that will become crisp and toasty when baked. It is also essential to take the cookies out of the oven when the dough is still slightly shiny. Keep in mind that the tray is still very hot and will continue to cook the cookies as they rest after coming out of the oven. Allowing them to cool on the tray will let the cookies set up so they won't fall apart when you take them off the tray.
Making the Peanut Butter Cookies
Begin by combining the dry ingredients in a small bowl and mixing it together with a spoon. In a separate bowl, cream the butter and peanut butter together. Add the eggs, then sugars, heavy cream, and vanilla. Finally add the flour mixture gradually until fully combined.
Variations
- Scoop or spoon the dough onto parchment lined baking trays and bake just as they are.
- Add ½ cup chocolate chips, nuts, or toffee chips to the batter.
- Shape into thumbprints and fill with jam before baking.
- Shape into balls and press a single Hershey’s Kiss or similar-sized chocolate on top of the dough before baking.
Peanut Butter Cookies
Ingredients
- 1 ¼ cups gluten free flour with xanthan - Carol's Gluten Free recommended
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup smooth or crunchy peanut butter - not the "all natural" type
- ½ cup butter - softened
- 2 large eggs
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees and line 2 large sheet pans with parchment paper.
- Combine the flour, salt, and baking soda in a small bowl.
- Cream the peanut butter and butter in a mixing bowl with a hand mixer.
- Add the eggs and beat until combined well.
- Add the sugars, heavy cream, and vanilla mixing again until combined.
- Slowly add the flour mixture with the mixer on a low speed until it is fully integrated.
- Mix in any desired chips, otherwise spoon or scoop onto sheet pans. Use a fork to gently press cross hatches into the tops & sprinkle with sugar, make thumbprints and fill with jam or just pop them in the oven as they are.
- These cookies will spread nicely, so there's no need to flatten them very much. In fact, it is better to leave them in more of a ball or tall dome to ensure a thick and chewy middle.
- Bake for 12-13 minutes, remove when still a little shiny or wet looking. Allow to cool on the baking sheet for 15 minutes to prevent them from falling apart.
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