Thick, soft Peanut Butter cookies that are gluten and dairy-free.. if you like peanut butter, you’ll fall in LOVE with these cookies!
Where are my peanut butter lovers at??
Cause you need to be RIGHT HERE if you are one! 🙂
Recently I’ve had some pretty intense cravings for peanut butter! After a few years of being in love with almond and cashew butter, I think I’m finally missing peanut butter.
So, I made gluten-free Peanut Butter Scones (with a peanut butter glaze) and gluten-free Peanut Butter Cookies. Cause.. that’s what I do.. I go overboard when I love something 🙂
I took my classic chocolate chip cookie recipe, and put a spin on it to make these easy, classic Peanut Butter Cookies.
Which means, my little secret ingredient of cornstarch is what makes these cookies extra tender and soft, just like my chocolate chip cookies.
Old-fashioned Peanut Butter Cookies with the little fork imprints are the best. These cookies are a simple recipe, with little tweaks, that’ll take you back to the good ‘ole days. 😉
A little chewy, thick and soft, these cookies aren’t healthy but they do have a little less sugar than most peanut butter cookies! Hey, they’re cookies after all, so this is where the balanced part of your diet comes in. 😉
Let’s make some Peanut Butter Cookies!
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your coconut oil, peanut butter, brown sugar and white sugar and “cream” them together with a hand mixer for a couple minutes. Add your vanilla and egg and lightly blend together again.
In a separate mixing bowl, add your gluten-free flour, cornstarch, baking soda, and salt and stir them together.
Now, pour your dry ingredients into your wet ingredients and fold them together with a spatula till you have a thick, creamy cookie dough batter.
Scoop your cookies onto your pans, using a cookie dough scoop. Take a fork and push it down into the top of each cookie twice, making a crisscross pattern (to flatten the cookies out). If a little bit of an edge tries to crumble off you can gently push it back into the cookie.
Bake about 10-12 minutes, or till the edges of the cookies have set, and the center may look a touch underdone.
Let cool for at least 10-15 minutes on the pan, and then transfer to a wire rack till completely cooled.
Then.. EAT EVERY COOKIE and watch your peanut butter cravings disappear. I mean… eat one and then carry on with your day! 😉
Thick, soft, a little chewy… these easy Peanut Butter Cookies are one of my favorite desserts right now. They make the best summer dessert!
I hope you take a little time out of your day to make some homemade cookies for a special treat, and if you make these, I hope you can eat less in one sitting than I can! 🙂
- 1/2 cup coconut oil, softened (or butter)
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cup gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
Preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your coconut oil, peanut butter, brown sugar and white sugar and cream them together with a hand mixer for a couple minutes. Next, add your vanilla and egg and lightly blend till completely incorporated.
In a separate mixing bowl, add your dry ingredients and stir them together (gluten-free flour, cornstarch, baking soda, and salt).
Add your dry ingredients to your wet ingredients and stir them together till you have a smooth, thick cookie dough batter.
Scoop your cookie dough out onto your pan, using a cookie scoop. Using a fork, gently press down on each cookie twice, in a crisscross pattern (to flatten the cookie out).
Bake in the oven for 10-12 minutes, or till the edges of the cookies are set but the center may be a touch underdone.
Let cool on the pan for 10-15 minutes, and then move onto a cooling rack till entirely cooled.
These cookies taste best within the first 4-5 days.