These peanut butter cookies are astonishingly decadent and buttery. I mean, if you’ve never had a peanut butter cookie be so crisp, and then melt away the instant you bite into it, you need to make these. Don’t let the Gluten Free label fool you. These are just as rich (and easily creamier) than their flour-filled counterparts. They also take about 10 minutes to whip up, so if you need a quick sweets fix, this is the exact cookie I recommend. I make these so often, people come over just so I’ll magically make them appear in their space.
I’ve been wondering this for a really long time: why do we crosshatch peanut butter cookies? I’m thinking it’s because the dough is dense, and this is a stylish way to smash them flatter, so they cook evenly. I have emailed Pillsbury, because that’s who first mentioned it in their recipe in 1936. Surely someone there knows why, right? **EDIT** I got a letter back from Pillsbury, and they confirmed that the cross-hatching is because the cookies are dense, and that provided an opportunity to decorate the cookies and flatten them at the same time.
Before I forget, you can switch up the nut butters, and 1-1 sweeteners. These are so dang versatile, they’re perfect for people with food allergies or restrictions. One of my former roommates used to love this recipe because she’s allergic to wheat, and if you think everything contains gluten, even more things contain wheat. If you need these to be keto friendly: use peanut butter that’s peanuts only (no salt or additives), and use your fave 1-1 sugar substitute. If you need them to be paleo friendly: use almond butter and coconut sugar. Another thing, and I can’t say I’ve tried it, but you may even be able to make them vegan, and use an egg substitute. If you do any of those, please make sure to let me know.
Don’t forget to tag me on instagram when you make these. Instructions are in the recipe.
Gluten-Free Peanut Butter Cookies
- Heat oven to 350ºF
- Place coarse (decorative) sugar in small bowl and set aside
- Combine remaining ingredients in a mixing bowl, and stir until well combined
- Roll into 1-inch balls
- Swish in decorating sugar
- Place on baking sheet
- Cross-hatch with a fork
- Bake 8-10 minutes (or until golden-brown)
- Move to cooling rack and enjoy