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To make the perfect gluten-free chewy peanut butter cookies, you'll need a few key items. Here’s a list of essential ingredients: - 1 cup creamy peanut butter - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup gluten-free oat flour These ingredients work together to create a cookie that's soft, chewy, and full of nutty flavor. The peanut butter gives the cookies their rich taste, while the sugars add sweetness and help achieve that delightful chewy texture. You can enhance your cookies with some optional ingredients. Here’s what you can consider adding: - 1/2 cup semi-sweet chocolate chips Chocolate chips bring a sweet, chocolatey burst to each bite. They balance well with the peanut butter, making your cookies even more delicious. You can also try different types of chips, like dark chocolate or butterscotch, for a unique twist. If you have specific dietary needs, there are simple swaps you can make. Here are some ideas: - Peanut Butter: Use almond or sunflower seed butter for nut-free options. - Sugars: Replace brown and granulated sugar with coconut sugar for a lower glycemic index. - Egg: Substitute one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutions help keep the cookies tasty while catering to various diets. Don't be afraid to get creative! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step warms the oven for even baking. Next, take a baking sheet and line it with parchment paper. This paper keeps cookies from sticking. You can also use a silicone mat if you have one. In a large mixing bowl, add 1 cup of creamy peanut butter. Then, add 3/4 cup of packed brown sugar and 1/4 cup of granulated sugar. Mix these until smooth. The mixture should look creamy. Now, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Stir everything together until it is well combined. Now, it is time to add the dry ingredients. Sprinkle in 1 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine. Next, slowly fold in 1/2 cup of gluten-free oat flour. You will see a sticky dough form. If you want, mix in 1/2 cup of semi-sweet chocolate chips for extra flavor. Using a cookie scoop, drop dough balls onto the prepared baking sheet. Make sure to leave space between each ball. This space allows them to spread while baking. Gently press down each ball with a fork to make a crisscross pattern. Bake the cookies for 10-12 minutes. The edges should be lightly golden, while the center stays soft. After baking, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your chewy cookies! To get that chewy texture, focus on the peanut butter. Use creamy peanut butter. It gives a smooth base. The sugars also play a key role. Brown sugar adds moisture, making the cookies soft. Mix the dough just enough. Over-mixing can make them tough. Baking for the right time is crucial too. Look for lightly golden edges but soft centers. One mistake is using too much flour. Gluten-free flours absorb more liquid. This can dry out the dough. Another mistake is not measuring ingredients correctly. Accurate measurements ensure the right texture. Also, don’t skip the baking soda. It helps the cookies rise. Finally, let the cookies cool on the baking sheet. This helps them set without breaking. Store your cookies in an airtight container. This keeps them soft for days. If you want to freeze them, wrap each cookie in plastic wrap. Place them in a freezer bag. They can last up to three months. To enjoy later, just thaw at room temperature. You can also reheat them in the oven for a warm treat. Pro Tips Use Natural Peanut Butter: Opt for natural peanut butter without added sugars or oils for a healthier cookie that highlights the nutty flavor. Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes to make it easier to scoop and shape. Don’t Overbake: Pull the cookies out of the oven when they look slightly underbaked; they will continue to firm up as they cool, resulting in a chewy texture. Experiment with Mix-ins: Feel free to add chopped nuts, dried fruits, or different types of chocolate chips for a personalized twist on the classic recipe. {{image_2}} You can enhance your cookies by adding nuts or seeds. Chopped peanuts, walnuts, or sunflower seeds add a nice crunch and extra flavor. Aim for about a half cup of your chosen nuts or seeds. Mix them in when you fold in the oat flour. This twist gives your cookies a delightful texture. If you want vegan cookies, swap the egg for a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your ingredients just like an egg. Everything else in the recipe stays the same, so you’ll still get those chewy, yummy cookies. You can play with the sweetness by adjusting the sugar. If you prefer less sugar, reduce the brown sugar by a quarter cup. For a richer taste, use dark brown sugar instead of light. You can also switch peanut butter types. Try crunchy peanut butter for added texture or use almond butter for a different flavor. Experimenting with these changes can lead to new favorites! To keep your gluten-free chewy peanut butter cookies fresh, store them in an airtight container. This helps maintain their chewy texture. Place parchment paper between layers to prevent sticking. Keep them at room temperature for about a week. If you want to extend their shelf life, consider refrigeration. Just remember to let them warm up before enjoying! Freezing cookie dough is a great way to enjoy fresh cookies anytime. After mixing the dough, scoop it into balls. Arrange the balls on a baking sheet lined with parchment paper. Freeze them for about an hour until they are firm. Then, transfer the frozen dough balls to a freezer bag. Label the bag with the date, and use them within three months for the best taste. To reheat your cookies, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Warm them for about 5 to 7 minutes. This step brings back their chewy texture. If you want an extra treat, add a small piece of chocolate on top while they warm. Enjoy your delicious cookies like they are freshly baked! To check if your cookies are baked, look for golden edges. They should feel soft in the middle. If the edges are brown and the center is puffy, they are ready. Remove them from the oven and let them cool on the sheet for five minutes. They will firm up as they cool. Yes, you can use natural peanut butter. It may change the texture a bit. Natural peanut butter can be more oily, so you might need to adjust the amount. This can make your cookies a bit denser but still tasty. Gluten-free flour is a blend of different flours. It often includes rice flour and starches. Oat flour is made from ground oats. Oat flour adds a nutty flavor and a bit more chewiness. Gluten-free flour can be more versatile in baking. No, these cookies are not safe for people with nut allergies. They contain peanut butter, which is a common allergen. If you need a nut-free option, try using sunbutter or soy nut butter instead. Always check labels to ensure safety. These gluten-free chewy peanut butter cookies are easy to make and tasty. We explored essential ingredients, like gluten-free flour and peanut butter, plus optional add-ins like chocolate chips. I shared step-by-step baking tips to ensure your cookies turn out perfectly chewy. Remember, you can make substitutions for dietary needs too. In conclusion, whether you choose to add nuts or switch to vegan options, these cookies are flexible. Store them well for lasting freshness. Enjoy the fun of baking and tasting your sweet treats!

Nutty Delight: Gluten-Free Chewy Peanut Butter Cookies

Delicious and chewy peanut butter cookies that are gluten-free and packed with nutty flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup gluten-free oat flour
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
  • Add in the egg and vanilla extract, then stir until fully incorporated.
  • Sprinkle in the baking soda and salt, and mix well.
  • Gradually fold in the gluten-free oat flour until a sticky dough forms. If desired, mix in the chocolate chips for an extra chocolatey flavor.
  • Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, leaving room between each for spreading.
  • Gently press down each ball with a fork to create a crisscross pattern on top of the cookies.
  • Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. They will look soft in the center.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve these cookies on a colorful plate with a glass of almond milk or a cup of your favorite tea for a cozy treat.
Keyword cookies, gluten-free, peanut butter