Gluten-Free Peanut Butter Cookies

20 mins
Serves 16
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Directions

  1. 1Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
  2. 2Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
  3. 3Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
  4. 4Add 268 grams of smooth peanut butter to a mixing bowl.
  5. 5Add 268 grams of smooth peanut butter to a mixing bowl.
  6. 6Add 268 grams of smooth peanut butter to a mixing bowl.
  7. 7Add 120 grams of light brown sugar and 120 grams of granulated sugar to the bowl with the peanut butter.
  8. 8Add 120 grams of light brown sugar and 120 grams of granulated sugar to the bowl with the peanut butter.
  9. 9Add 120 grams of light brown sugar and 120 grams of granulated sugar to the bowl with the peanut butter.
  10. 10Work the sugars into the peanut butter using a wooden spoon, almost like a creaming method.
  11. 11Work the sugars into the peanut butter using a wooden spoon, almost like a creaming method.
  12. 12Work the sugars into the peanut butter using a wooden spoon, almost like a creaming method.
  13. 13Make a hole in the peanut butter mixture for the egg.
  14. 14Make a hole in the peanut butter mixture for the egg.
  15. 15Make a hole in the peanut butter mixture for the egg.
  16. 16Add one egg to the mixture.
  17. 17Add one egg to the mixture.
  18. 18Add one egg to the mixture.
  19. 19Add one teaspoon of baking soda.
  20. 20Add one teaspoon of baking soda.
  21. 21Add one teaspoon of baking soda.
  22. 22Add one teaspoon of vanilla extract.
  23. 23Add one teaspoon of vanilla extract.
  24. 24Add one teaspoon of vanilla extract.
  25. 25Add a quarter teaspoon of kosher salt.
  26. 26Add a quarter teaspoon of kosher salt.
  27. 27Add a quarter teaspoon of kosher salt.
  28. 28Stir everything until the dough is smooth and well combined.
  29. 29Stir everything until the dough is smooth and well combined.
  30. 30Stir everything until the dough is smooth and well combined.
  31. 31Prepare two half sheet cookie pans by lining them with parchment paper.
  32. 32Prepare two half sheet cookie pans by lining them with parchment paper.
  33. 33Prepare two half sheet cookie pans by lining them with parchment paper.
  34. 34Using a 1.5 tablespoon disher, portion out the dough onto the prepared cookie pans, placing only eight cookies on each pan to allow for spreading.
  35. 35Using a 1.5 tablespoon disher, portion out the dough onto the prepared cookie pans, placing only eight cookies on each pan to allow for spreading.
  36. 36Using a 1.5 tablespoon disher, portion out the dough onto the prepared cookie pans, placing only eight cookies on each pan to allow for spreading.
  37. 37Use a fork to press down on each cookie ball, then slide the fork off, making a crosshatch pattern.
  38. 38Use a fork to press down on each cookie ball, then slide the fork off, making a crosshatch pattern.
  39. 39Use a fork to press down on each cookie ball, then slide the fork off, making a crosshatch pattern.
  40. 40Bake the cookies in the 350-degree Fahrenheit oven for 10 minutes.
  41. 41Bake the cookies in the 350-degree Fahrenheit oven for 10 minutes.
  42. 42Bake the cookies in the 350-degree Fahrenheit oven for 10 minutes.
  43. 43Carefully slide the baked cookies on the parchment paper onto cooling racks.
  44. 44Carefully slide the baked cookies on the parchment paper onto cooling racks.
  45. 45Carefully slide the baked cookies on the parchment paper onto cooling racks.
  46. 46Allow the cookies to cool for about 10 minutes on the cooling racks before serving.
  47. 47Allow the cookies to cool for about 10 minutes on the cooling racks before serving.
  48. 48Allow the cookies to cool for about 10 minutes on the cooling racks before serving.

Ingredients

  • 268 grams Smooth peanut butter (Jif)
  • 268 grams Smooth peanut butter (Jif)
  • 268 grams Smooth peanut butter (Jif)
  • 120 grams Light brown sugar
  • 120 grams Light brown sugar
  • 120 grams Light brown sugar
  • 120 grams Granulated sugar
  • 120 grams Granulated sugar
  • 120 grams Granulated sugar
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 0.25 teaspoon Kosher salt
  • 0.25 teaspoon Kosher salt
  • 0.25 teaspoon Kosher salt

Equipment

BowlWooden spoonSpatulaDisher (1.5 tablespoon size)Cookie pans (half sheet pans)Parchment paperForkMetal rulerCooling racks

Tips

  • Use a spatula to scrape off the spoon when mixing sticky ingredients.
  • When forming the cookies, slide the fork off rather than picking it up to avoid a mess.
  • Do not use silicone mats for these cookies as they spread too much; use parchment paper instead (not wax paper).
  • Allow cookies to cool on parchment paper on cooling racks for about 10 minutes before devouring.