Everyone needs a great peanut butter cookie recipe! Don’t you agree?! I have recently found out by baking for others that peanut butter cookies are as popular as chocolate chip cookies. I was quite surprised actually. What do you think? Are you a peanut butter cookie lover? After going a long time without eating one and then making these and tasting them…..I can see why they are so popular!
My boys and I have been doing lots of baking here recently. Yes, even in the hot summer heat. Thank the Lord for air conditioners!!! We’ve cranked out more cookies than I can count. Why, would we do such a crazy thing in the summer? We’ve been selling baked goods, mostly cookies, to raise money for them to go to summer Bible camp. They’ve had a great response and have raised enough money to go. 🙂 We’ve made so many cookies that I’m beginning to think that making cookies is so easy. I guess once you’ve got all your ingredients and cookie sheets out, you might as well bake up a bunch and freeze them for later. 😉
I use my own gluten free all purpose flour blend. You can find it here. This blend works great for cookies and muffins.
If you’re like me and will bake any time of year, try out this cookie recipe. If you like to wait for cooler temps, save the recipe on Pinterest until you are ready. 🙂
Enjoy and happy summer!
The Best Gluten Free Peanut Butter Cookies
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 & 1/2 cups Angela's AP Gluten Free Flour Blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 & 1/4 teaspoon xanthan gum
- about 3 Tablespoons extra granulated sugar for rolling cookie dough balls
Add the butter and peanut butter to the bowl of a stand mixer and mix on low speed, until well blended. Add in the sugar and brown sugar and mix again until well blended.
Add the eggs to the mixture, one at a time. Add the vanilla and mix again on low speed until blended.
Add the remaining dry ingredients (flour blend, baking soda, baking powder, and xanthan gum) to a separate medium to large sized bowl. Whisk the flour mixture until well blended.
Add the whisked flour mixture to the creamed butter/peanut butter/sugars/egg batter and blend on low speed until well mixed.
Transfer the cookie dough to an airtight container with a lid and refrigerate for at least 1 hour and up to several days. Dough should be somewhat firm, when ready to bake.
When ready to bake the dough, preheat the oven to 375*. Line your cookie sheets with parchment paper. Scoop your cookies, using a cookie scoop or make round balls that are about a heaping tablespoon. Roll the top sides of your cookie dough balls into granulated sugar and place on the cookie sheet, leaving about 3 inches between cookies. Slightly flatten cookies in a criss-cross pattern using a fork.
Bake for 8-11 minutes, until just golden brown around the edges of the cookie. Cool the cookies on the cookie sheet for about 5-10 minutes before removing to a wire rack.
When cooled completely, store the cookies in an airtight container or ziptop bag. Freeze to keep fresh, if they will not be eaten within several days.
*I always do a test run when baking cookies with about 3 cookies on the cookie sheet. Ovens can vary in temperature, thus varying results. I've found that the more cookies that are placed on a cookie sheet, the longer the baking time.