Gluten-Free Peanut Butter Cookies
Directions
- 1Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
- 2Add 268 grams of smooth peanut butter to a mixing bowl.
- 3Add 120 grams of light brown sugar and 120 grams of granulated sugar to the bowl with the peanut butter.
- 4Work the sugars into the peanut butter using a wooden spoon, almost like a creaming method.
- 5Make a hole in the peanut butter mixture for the egg.
- 6Add one egg to the mixture.
- 7Add one teaspoon of baking soda.
- 8Add one teaspoon of vanilla extract.
- 9Add a quarter teaspoon of kosher salt.
- 10Stir everything until the dough is smooth and well combined.
- 11Prepare two half sheet cookie pans by lining them with parchment paper.
- 12Using 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.
- 13Use a fork to press down on each cookie ball, then slide the fork off, making a crosshatch pattern.
- 14Bake the cookies in the 350-degree Fahrenheit oven for 10 minutes.
- 15Carefully slide the baked cookies on the parchment paper onto cooling racks.
- 16Allow the cookies to cool for about 10 minutes on the cooling racks before serving.
Ingredients
- 268 grams Smooth peanut butter (Jif)
- 120 grams Light brown sugar
- 120 grams Granulated sugar
- 1 Egg
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 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.
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