Imagine sinking your teeth into a perfectly crisp, impossibly smooth peanut butter cookie that's not only gluten-free but also packed with irresistible salty-sweet flavor. These aren't your ordinary cookies – they're a game-changing dessert that proves gluten-free baking can be absolutely mind-blowing! With just six simple ingredients and minimal prep time, you'll create a batch of cookies so delicious, nobody will believe they're gluten-free.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the peanut butter and brown sugar. Mix thoroughly until the ingredients are well incorporated and the mixture becomes smooth and slightly fluffy.
- Add the large egg and vanilla extract to the peanut butter mixture. Stir vigorously until the egg is completely blended and the mixture is uniform in color and texture.
- Sprinkle the baking soda over the mixture and gently fold it in, ensuring it is evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using a fork, create a classic crisscross pattern on top of each cookie by gently pressing down and creating a grid-like design.
- Lightly sprinkle sea salt over the top of each cookie, adjusting the amount to your taste preference.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack to cool completely. The cookies will become crisp as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients: Ensure your egg and peanut butter are at room temperature for the smoothest, most well-incorporated dough.
- Choose the right peanut butter: Opt for a natural, creamy peanut butter with minimal added ingredients for the best texture and flavor.
- Don't overmix: Blend ingredients just until combined to keep the cookies tender and prevent a tough texture.
- Chill the dough: If the mixture seems too soft, refrigerate for 15-20 minutes to make it easier to handle.
- Be precise with fork marks: Gentle, even pressure creates those classic cookie ridges that help the cookies cook evenly.
- Watch the baking time carefully: Gluten-free cookies can go from perfectly golden to overdone quickly, so keep a close eye on them.
- Let cookies cool completely: They'll continue to firm up as they cool, developing the perfect crisp texture.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 10mg
