Chocolate Dipped Gluten Free Peanut Butter Cookies - 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. Gluten free cookies. Gluten free dessert. Easy cookie recipe. Classic peanut butter cookies. #glutenfre #recipe #food #cookies #dessert #peanutbutter

Chocolate Dipped Gluten Free Peanut Butter Cookies

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.

Course Dessert
Cuisine Gluten Free
Keyword chocolate, cookies, easy, peanut butter, quick
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24 cookies
Author Kat | The Loopy Whisk

Ingredients

  • 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)

Instructions

  1. Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

  2. Cream together peanut butter, softened unsalted butter and sugar.

  3. Add the egg and salt, and mix until fully incorporated.

  4. Add the flour and xanthan gum, and mix well until you get a smooth cookie dough (it shouldn't be too sticky).

  5. 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.

  6. Bake in the pre-heated oven at 355 ºF (180 ºC) for 15 - 18 minutes, depending on how crispy you like your cookies.

  7. Optional: dip the cooled peanut butter cookies into the melted dark chocolate.

  8. Enjoy!

  9. The gluten free peanut butter cookies keep well in a closed container in a cool dry place for about 1 week.