20 minutes, 6 ingredients and no baking skills required… to make these gluten free peanut butter cookies. These are 100% some of my all-time favourite cookies, and I’m sure you’ll love them too! Make them extra special (and extra pretty) by dipping them into some dark chocolate.
I’m obsessed with these cookies. I love absolutely everything about them. The flavour. The texture. How they look. That fun criss-crossed pattern you make with a fork. I love making them, the smell coming from the oven when they bake… and best of all, I love eating them.
We all have that one dessert we want to make over and over again, right? And I expected mine to be brownies (because chocolate is my BFF and there is no life without it)… but – no. It’s these gluten free peanut butter cookies, with their crispy caramelised edges and their fudgy nutty centre.
Making these lovelies is simple. A whole lotta peanut butter, some unsalted butter and almost-too-much-but-just-enough sugar. An egg. Gluten free flour and xanthan gum. A generous pinch of salt to bring out the nutty nuttiness of peanuts. That’s it – simplicity is the way to go with these criss-crossed bites of perfection.
Many peanut butter cookie recipes call for an outrageous amount of baking soda and/or baking powder. I gave that a go, and my pretty two bite-sized cookies all fused together into one giant, baking sheet-sized cookie. It was still delicious, in all of its crunchy golden-brown glory, just… you know… huge and wonky.
Today’s recipe contains no baking powder or baking soda, making the cookies denser and fudgier in the middle. Which, let me tell you, is a very good thing indeed.
You can have these gluten free peanut butter cookies done in about 20 to 25 minutes, which makes them the perfect weekday I-really-need-sugar-right-now treat. And with only 6 ingredients (all of which are probably in your pantry right now), they truly couldn’t be easier to make.
To make them even better, I dipped them into chocolate. Because… wait, does that really need any kind of justification? Nah, didn’t think so.
There we are, friends. Delicious, easy to make, gluten free peanut butter cookies. Make them, eat them, love them. And if you’re feeling generous, make an extra batch and brighten up somebody’s day with a box of this peanut butter goodness.
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Chocolate Dipped Gluten Free Peanut Butter Cookies
- 1/2 cup (130 g) peanut butter either smooth or crunchy depending on your preference (I recommend using a natural peanut butter without added sugar)
- 7 tbsp (100 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 egg
- pinch of salt
- 1 1/2 cup (180 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/2 tsp xanthan gum
- 3 1/2 oz (100 g) dark chocolate, melted with ~1/2 tbsp coconut oil (optional)
- Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.
- Cream together peanut butter, softened unsalted butter and sugar.
- Add the egg and salt, and mix until fully incorporated.
- Add the flour and xanthan gum, and mix well until you get a smooth cookie dough (it shouldn't be too sticky).
- Roll ~1 heaped tbsp of the cookie dough (~1 oz, 28 g) into a ball, place it onto the lined baking sheet, flatten it slightly with your fingers, and make the criss-cross pattern with a fork.Repeat with the remaining cookies, leaving about 1 inch (1.25 cm) of space between the cookies.
- Bake in the pre-heated oven at 355 ºF (180 ºC) for 15 - 18 minutes, depending on how crispy you like your cookies.
- Optional: dip the cooled peanut butter cookies into the melted dark chocolate.
- The gluten free peanut butter cookies keep well in a closed container in a cool dry place for about 1 week.
Looking for more gluten free cookies? I’ve got you covered!