Classic Gluten Free Peanut Butter Cookies
Chewy centers and crispy edges, these gluten free peanut butter cookies are the best you will ever have!
Servings: 24 cookies
Equipment
- Mixer
- baking sheet
Ingredients
- 2 tbsp ground flax
- 6 tbsp water
- ½ cup soften butter vegan
- ¾ cup brown sugar packed
- ¾ cup cane sugar
- 1 cup peanut butter natural, no stir
- 1 tsp vanilla extract
- 1 ½ cups gluten free baking flour 1:1
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp finely ground salt
Instructions
- Make the flax egg and preheat the oven: in a bowl stir together the flax and water and set aside to gel. Preheat the oven to 350° F.
- Make the cookie dough: In bowl of a stand alone mixer using the paddle attachment, cream together the butter and sugars. Once light and fluffy, about 2 minutes, add in the peanut butter and combine. Add in the flax mixture and vanilla extract and combine. In another bowl, whisk together the flour, baking powder, baking soda and salt and then add to the wet ingredients. Mix until no dry spots remain.
- Scoop and bake the cookies: Use 1.5" cookie scooper to make 24 evenly sized cookie dough balls. Place the cookie dough balls on a baking sheet lined with parchment paper about 2-3" apart. Use a fork to press the cookies down while making a cross hatch indent into the cookies. Bake the cookies for 10-12 minutes. Let cool on the baking sheet for 5 minutes before transferring the cookies to a cool rack to continue cooling.
Notes
These cookies are best if stored in an air-tight container for up to 3 days or freeze for 3 months.