Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countries. The United States is a leading exporter of peanut butter and one of the largest consumers of peanut butter annually per capita. January 24 is National Peanut Butter Day in the United States.
Peanut butter is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals. It is typically served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.
1 cup natural peanut butter
one cup sugar
1 teaspoon pure vanilla extract
one large egg, lightly beaten
Coarse sea salt, for sprinkling
How to make crunchy gf peanut butter cookies
Proper crunchy peanut butter cookies are made with a dense cookie dough that has more peanut butter than anything else. Every batch has almost a full pound of smooth peanut butter!
The original purpose of the crosshatch pattern in the top of the cookie was to ensure that the cookies are pressed properly, so they cook evenly.
I also like the little crispy bits on the top of each gluten free peanut butter cookie that the crosshatch creates during baking.
Briefly wet the tines of the fork each time you look to press them into the cookie. For some more sweetness and a beautiful look, dip the tines in sugar first—or just sprinkle some sugar on top
What is “natural peanut butter,” and can I use it here?
There are two types of peanut butter that are called “natural peanut butter.” The first natural kind you can’t use here; the second you can.
Don’t use drippy natural peanut butter
The first kind of natural peanut butter is the kind that is made of only peanuts and salt. Most of the oil separates out and sits on top of the jar
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
In a small, heavy-bottom saucepan or a microwave-safe bowl, place the peanut butter and chopped butter. Place the saucepan over medium-low heat (or in the microwave for about 45 seconds on high) and stir until melted and smooth (about 2 minutes). Set aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working out any lumps.
Create a well in the center of the dry ingredients, and pour in the melted peanut butter and butter mixture. Mix to combine.
Add the beaten eggs and vanilla, and mix again to combine well. The cookie dough will be soft and sticky.
If the cookie dough is too sticky or soft to handle, or it feels particularly greasy, cover it and refrigerate it for 10 minutes or less. If you refrigerate it for too long, the dough will become crumbly.
Pull or scoop off pieces of dough, each about 2 tablespoons in volume. Roll each piece of dough into a round between your palms.
Press the ball into a disk about 1/2-inch thick and place about 1 1/2-inches apart on the prepared baking sheets.
Wet the tines of a salad fork, dip in the optional extra sugar, and press the tines firmly into the top of each cookie. (See Recipe Notes)
Wet the tines again, and press them again into the top of the same cookies in the opposite direction to make a crosshatch pattern.
Place the cookies, one baking sheet at a time, in the center of the preheated oven and bake.
For less crunchy cookies, bake until pale golden all over (about 15 minutes). For very crunchy cookies, bake until uniformly golden brown all over (about 18 minutes).
Remove the baking sheet from the oven and allow to cool on the baking sheet until set (at least 5 minutes) before transferring to a wire rack to cool completely.
The cookies will be very fragile when they first come out of the oven, so it is very important to let them sit on the baking sheet until they are set. They will crisp as they cool.
WHY YOU’LL LOVE THIS RECIPE
- Is there a better combination than chocolate and peanut butter?
- These gluten free peanut butter cookies are thick and chewy.
- They are bakery style!
- These cookies do not require any dough chilling.
- They are surprisingly quick and easy to make.
- This recipe is gluten free!
- Check out these Levain Chocolate Chip Cookiesfor more bakery cookies
HOW TO MAKE
First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a stand mixer, add cubes of cold butter, granulated sugar, and tightly packed light brown sugar. Beat until no clumps of butter remain, about 2 minutes
WHAT FLOUR DO YOU NEED TO MAKE GLUTEN FREE PEANUT BUTTER COOKIES?
GOOD COOKIE FOOD BLOGGER’S VALENTINE’S EVENT TO RAISE MONEY FOR COOKIES FOR KID’S CANCER
I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our event and we want to continue to make a difference in the fight against pediatric cancer
Substitution questions for gluten-free peanut butter cookies:
- Do I have to use homemade peanut butter? I’ve made these cookies with homemade peanut butter made in a Blendtec and homemade peanut butter made in a food processor.I’ve also made them with two types of store-bought peanut butter (the only ingredients were salted and roasted peanuts).They all came out the same.
BUT! Someone I know made these cookies (before I published this post) with store-bought peanut butter (the only ingredient was peanuts).
She did everything correctly, but the dough was greasy and the cookies spread super flat and looked nothing like these pictures. She made them again with homemade peanut butter and they came out exactly as you see here.
So the choice is yours. They’ll probably work with store-bought peanut butter, but I can’t guarantee it. If you DO make them with store-bought peanut butter, please leave a comment telling us how they came out!
Update: Two commenters have used Kirkland (Costco’s brand) of natural peanut butter with success!
- Stir your peanut butter well before using. Sometimes the peanut butter at the top has more oil in it, even if you don’t see a clear layer of oil.
- To make the modified chia egg, mix together 1 tablespoon ground chia seeds + 2.5 tablespoons water until gloopy like a regular egg
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How to Store and Freeze Gluten-Free Peanut Butter Cookies.
Gluten-free peanut butter cookies stay fresh for several days. Cover the cookies and store them on the counter for four to five days
What type of flour should I use for gluten-free peanut butter cookies?
Use an all-purpose gluten-free flour blend that contains xanthan gum or guar gum. These ingredients help the cookies hold their shape while baking. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
All gluten-free flour blends behave differently. The texture of the cookies might vary depending on the gluten-free flour blend you use.
Can I make your gluten free peanut butter cookies dairy free?
Of course you can! And this one is super-easy.
All you’ll need to use is hard margarine instead of butter – I used a block of Stork. It’s gluten free too obviously!
Do I need weighing scales to bake your gluten free peanut butter cookies?
In short… yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
Thank you for staying with this post “gluten free peanut butter cookies” until the end.
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