Learn how to make delicious gluten-free peanut butter cookies with this simple recipe. Perfect for quick treats and satisfying cravings!
Deliciously Simple Recipe for Allergy-Friendly Treats
These gluten-free peanut butter cookies are a delightful treat for anyone looking to indulge without gluten. The recipe calls for 1 ½ cups plus 2 tablespoons of King Arthur All Purpose Gluten-Free Flour, ensuring a perfect texture that mimics traditional cookies. The addition of 1 teaspoon of baking soda and ¼ teaspoon of xanthan gum contributes to the cookies’ rise and chewiness, making them satisfying to eat.
To achieve that classic peanut butter flavor, the recipe includes 1 cup of creamy peanut butter, complemented by 8 tablespoons of butter for richness. The balance of sweetness comes from a combination of 1 cup of brown sugar and 3 ¼ cups of white sugar. The dough is brought together with 2 eggs and 2 teaspoons of vanilla extract, creating a deliciously rich batter. It’s crucial to preheat the oven to 325 degrees Fahrenheit and bake the cookies for 12-15 minutes. Importantly, allowing the dough to rest for 30 minutes before baking is essential for achieving the desired structure of the cookies.
Indulge in Delight: Whip Up Irresistibly Chewy Gluten-Free Peanut Butter Cookies!
hey y’all welcome back to cooking with Southern Hannah we have another awesome recipe today our recipe that we’re going to be making today is a simple but yet it tastes really good like it took hours in the kitchen peanut butter gluten-free cookie now this recipe I have tried this recipe and it.
Is amazing nobody thought it was going free like really everybody was asking me like is this glutenfree and of course I always say this is glutenfree you know I made it in my own kitchen simple ingredients um and I think you will really enjoy this if you’re able you know to actually get in your kitchen and just you know follow step by step with.
Me as we bake together today so let’s go ahead and get started so we’re going to go ahead and get started here with these ultimate gluten-free peanut butter cookies okay so first of all I would like to say before we get started for a full list of the measurements of these ingredients you can check out my description below and it will have the.
Full measurements of all of my ingredients okay so now to get started with the actual ingredients so I have my King Arthur allpurpose gluten-free flower now I know I always suggest using this this is something that would be great to have in your pantry if you do not have it I then have my baking soda my salt and my zanam gum here.
I have my two eggs right here I have my butter which I will be melting here in a second and I need to make sure that it is still warm so that’s why I’m waiting to microwave it I have my peanut butter no I’m using creamy peanut butter for this I have not tried using the the crunchy peanut butter but I’ll maybe have to try that one day so really the.
Creamy peanut butter is best I have my vanilla extract here I have my brown sugar my white sugar and so we’re going to go ahead and get started here so I’m going to go ahead first of all and start by adding my white sugar in here and then my brown sugar as well I’m going to kind of push this up.
And kind of mix it up a little bit now I would like to say if you have a KitchenAid mixer I would highly suggest using it it will make your mixing so much easier go said if you don’t you can use a whis Chula in like a big baking Bowl but this is really going to be your biggest help so I’m just going to go ahead and gently just stir this and.
While this is stirring I’m going to be cracking my eggs I’m have just cracked my eggs and I’m just going to stir my eggs to combine and then go ahead and gently add this to my mixing bowl just like that and before I start stirring it I’m going to really fast go ahead and make my but but and melt it in my microwave for I’m going to test it.
First with 1 minute and see how well that does so sit by ctim for 1 minute okay 1 minute for melting my butter and the microwave did the job and it is awesome it’s completely melted so I’m going to take this warm butter and make sure your um Bowl may be a little hot also like to say make sure that when you’re putting your butter in there to.
Melt make sure that you use a micro micro wave the safe Bowl so I’m going to go ahead and just gently add this in warm butter I love using butter on these cookies it makes them so buttery and so scous I’m going to also go ahead and add my peanut butter at this time go I like using a spatula for.
Getting peanut butter out it makes it really nice because it’s easy to scoop out there we go okay and I’m going to FP this up again and I’m going to stir to combine okay I’m going to go ahead and this has been mixing for approximately 1 minute just to incorporate all of these ingredients now I just have my vanilla.
Extract of my wet ingredients I’m going to go ahead and add and I will be stirring this here in a minute but I’m also going to add my zanam gum my salt and my baking soda to my flour here now do not omit the zanam gum even though if your flour already has it in there because the zamp gum will really help keep your cookies.
Together and really give it that better structure that you were Desiring so we want to make sure that we do that so I’m going to just gently go ahead and stir this just to kind of mix it in and then I’m gently going to go ahead and stir this as well just to incorporate the the no extract okay so my peanut butter mixture here looks really good I’m going.
To go ahead and add my flour in which will make the consistency a lot thicker right now it’s very thin so you definitely need flour for this recipe and gluten-free flour was awesome there we go I’m going to go ahead and just lift this up again and stir it again to combine all the ingredients this time okay so I have.
Been mixing these for approximately I would say like a minute to a minute and a half and this consistency looks really good I’m going to go ahead and before I actually take this off I want to show the consistency so youall actually can get a glimpse what this beautiful cookie dough looks like it is gorgeous see make sure I take all this.
Stuff off this stuff is good makes me want to just eat it just straight from the dough although it has egg in it so we can’t do that but maybe I’ll have to find a recipe where I can make cookie dough that doesn’t have egg in it or that’s safe to eat or something that would be really good so you could tell.
It’s a very thick consistency as you could tell I’m kind of just you know playing around with it some and it looks pretty good now I am going to say sadly it’s not quite ready to go in the oven I know we’ve got to put clean wrap on it and let it sit for 30 minutes at room temperature now do not shortcut this 30.
Minutes if you do your cookies will spread and it will not be very pretty so you cannot shortcut this so I’m just going to put some cres and seal on top and then just leave it for 30 minutes and I will see you in 30 minutes so I’ve been waiting for 30 minutes and I would like to show you what this resistency looks.
Like not really much of a difference as you can tell I mean maybe a little bit more firm but really I would say pretty normal so make sure you do not shortcut that 30 minutes you need that 30 minutes now I have taken a cookie sheet cookie B cookie baking sheet right here and I have lightly greased it with a little.
Bit of olive oil feel free to use whatever kind of oil you want now I’m just going to gently just take small balls probably about an inch and just stick them right there and I’m going to do this until I have the desired amount on my pen I typically enjoy really putting 12 so that way I can keep up with dozens easier or really.
Whatever you want I love peanut butter and I know some people may be watching this they have a peanut allergy so if you cannot have peanut butter you could always replace it for like sun butter personally I’m not a big sun butter person I’ve tried it a couple times and I don’t like the texture but maybe because I didn’t grow up eating it so.
For those of y’all that like sun butter that can’t have peanut butter maybe you’re like I don’t really like peanut butter I like sun butter better then you could try any other types of butter you know like peanut butter whatever stuff there is out there you can definitely try that and you’ll have to tell me how that works out so just a different you.
Know different recipe if you want just thought I’d mention that for these peanut you know peanuts I know it’s kind of tough so I’m going to finish up here and I will show putting them in the oven so my oven has been preheating for 325 and so I went ahead and preheated it while I was waiting for my cookie dough to sit on the counter and the mow.
Covered for 30 minutes and so that gave enough time for my oven to preheat now I’m going to gently slide these into the middle rack here so if your oven rack is not adjusted to the midddle I would I suggest making sure that you do that and I’m going to be setting my timer for 15 minutes and another thing is though is that you may need in between like you.
May find that like 11 to 14 minutes works I found that whenever I make them they’re just not quite done and so you can overbake peanut butter cookies you need to be very careful with that but I find that 15 minutes for me is perfect so I’m going to set my timer for 15 minutes and I’m only putting one sheet at a time because it will mess with the.
Baking if not so we need to be very careful with that set my timer f for 15 minutes and while I’m waiting I could get another batch going so when these are done I can transfer these to my cookie racks and all that cooling racks or whatever you want to call them so we’ll be talking more about that here in a minute so these cookies are about to.
Be done okay perfect look at that beautiful God cookies look so good okay now you got to be careful not to over cook peanut butter cookies that is very easy to do now what I’m going to do is I’m going to go ahead and stit these right here and I’m going to let them cool for about 5.
Minutes and go ahead and put my other batch in and then I’m going to transfer these to my cooling WRA right here now 15 minutes like I said did the job for me for cooking these but you may need to depending on your oven you may to um maybe go like 11 14 minutes somewhere in there so I do 15 but you can do whatever works best for you okay so this is what.
The cookies actually look like I’m going to get a little bit of a bigger one going to crack it in half so you can see the texture you can see that texture there and it tastes really good they’re very scrumptious I would say these are definitely a little bit more chewy.
Now sorry if you do want them not as chewy you can cook them maybe a little bit less I’ve cooked my a little bit extra but I like the chewi of these cookies and so to me they taste awesome I can’t tell they’re gluten-free now I want to say thank y’all so much for watching this video I hope that you found this video helpful.
And tell me what your thoughts are on this video if there’s anything that you know you’re like oh that would be neat for you to make like a recipe or maybe you know like hey like you had a question about this video feel free to let me know hit the Thumbs Up Button hit the Subscribe button and make sure you tell all of.
Your friends and family about these wonderful videos thank y’all once again so much for watching and these cookies are so delightful
