Ingredients for Absolutely The Best Gluten Free Peanut Butter Cookies
- 1 cup (2 sticks) softened margarine
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 cup creamy peanut butter
- 1 teaspoon baking soda
- As part of 1 ½ cups gluten-free all-purpose flour
- As part of 1 ½ cups gluten-free all-purpose flour
- As part of 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon salt
- 1 ½ cups gluten-free all-purpose flour
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How to Make Absolutely The Best Gluten Free Peanut Butter Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened margarine and ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl until light and fluffy. Use a stand mixer or hand mixer with strong beaters.
- Beat in 1 large egg and 1 cup creamy peanut butter until well combined.
- In a separate bowl, whisk together 1 ½ cups gluten-free all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium-high speed until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart onto the prepared baking sheets.
- Optionally, press the cookies with a fork for classic criss-cross pattern.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
3g
Carbs
3g
