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.
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.
Recipe by The Loopy Whisk (www.theloopywhisk.com).