Description
These gluten-free peanut butter cookies offer a perfect balance of chewy texture and rich, nutty flavor enhanced by browned butter. Made with a blend of gluten-free all-purpose flour, almond flour, and tapioca starch, these cookies are tender and hold their shape beautifully. The dough is chilled to prevent spreading, yielding thick, flavorful cookies with an optional sprinkle of flaky sea salt for an irresistible finish.
Ingredients
Scale
Wet Ingredients
- 1½ cups smooth no-stir peanut butter
- 4 tablespoons unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Sugars & Toppings
- â…“ cup granulated sugar
- â…” cup light brown sugar, packed
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (for sprinkling, if desired)
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat, swirling occasionally. Continue cooking for 3-5 minutes until it turns golden brown and emits a nutty aroma. Carefully watch to prevent burning.
- Combine Peanut Butter and Butter: Add the peanut butter to the browned butter and stir until fully combined. Allow this mixture to cool for 5-10 minutes, ensuring it is fluid but not hot enough to cook the eggs.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, and kosher salt to create a smooth, uniform blend.
- Beat Wet Ingredients and Sugars: In a large bowl, combine the cooled peanut butter mixture with granulated sugar and brown sugar. Beat with an electric mixer on medium speed for about 2 minutes until light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract until smooth.
- Add Dry Ingredients: Incorporate the dry flour mixture in two batches, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies.
- Chill the Dough: Cover the dough with plastic wrap and chill for at least 30 minutes or up to 24 hours. If chilled longer than an hour, let it sit at room temperature for 10-15 minutes before shaping.
- Preheat and Prepare Baking Sheets: Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats. Place 2 tablespoons of granulated sugar in a small bowl for rolling the dough balls.
- Shape the Cookies: Using a 1½-tablespoon cookie scoop, form dough balls and roll each into the granulated sugar. Place balls 2 inches apart on the prepared sheets. Press each ball with a fork in a crisscross pattern for classic cookies, or flatten slightly with your palm for chewier, crackly-top cookies. Optionally, sprinkle flaky sea salt on top before baking.
- Bake: Bake cookies for 10-12 minutes for chewy texture or 14-15 minutes for a crisper bite. Edges should be set and lightly golden, while centers may appear slightly underdone.
- Cool: Allow cookies to cool on the baking sheets for 10 minutes to set properly, then transfer to a wire rack to cool completely. This step is essential to prevent breakage.
Notes
- Chilling the dough improves texture and prevents spreading, resulting in thicker cookies.
- Using browned butter enhances the nutty flavor and depth of the cookies.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- The choice between fork-pressed or palm-flattened shapes influences texture: fork-pressed yields classic cookies, palm-flattened yields chewier ones.
- Flaky sea salt topping is optional but adds a pleasant contrast to the sweetness.
- If chilling for more than an hour, bring dough to room temperature briefly before baking for easier handling.
