Gluten-Free Peanut Butter Cookies
These chewy and delicious chocolate-dipped gluten-free peanut butter cookies have a buttery taste that's loaded with creamy peanut butter! Check the notes for our tested dairy-free and vegan options that taste just like the original.
Servings 32 cookies
Calories 173kcal
Ingredients
- 10 tablespoons salted butter , softened at room temperature (141 grams)
- ⅔ cup unsweetened creamy peanut butter (208 grams)
- ⅔ cup brown sugar , lightly packed (135 grams)
- ¼ cup granulated sugar , (50 grams) plus more for rolling the cookie dough balls (I use an additional ⅓ cup)
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cups gluten-free all purpose flour with xanthan gum (188 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt
Chocolate
- 2 ⅓ cups chocolate chips (400 grams)
- 1 teaspoon vegetable oil
Instructions
- Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together the butter, peanut butter, sugars, egg, and vanilla extract until well-mixed.
- Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, baking soda, and salt.
- Make the dough: Add the flour mixture to the butter mixture and mix until smooth. Then place the dough in the refrigerator for 30 minutes to cool. If refrigerating for longer, let rest at room temperature for 30 minutes before rolling into balls.
- Shape and roll in sugar: Preheat the oven to 350 degrees F. Then use a melon baller or tablespoon measure to scoop heaping tablespooons of dough onto an ungreased cookie sheet. Leave about 2 inches between the dough balls to account for spreading. Then roll each dough ball gently with your hands until smooth before rolling it in the extra granulated sugar.
- Mark and bake: Gently press the tines of a fork in a criss-cross pattern across the top of each cookie, compressing by about ⅓ of the original height of the dough ball. Bake for 9-12 minutes or until the outer edges are just slightly golden and the center appears set. Allow the cookies to cool for 10 minutes on the pan before moving to a cooling rack.
- Cool the cookies and prepare the chocolate: Place the baked and cooled gluten-free peanut butter cookies in the freezer for 30 minutes. In the last 10 minutes, add the chocolate and vegetable oil to a large microwavable liquid measuring cup or jar with wide opening (I use a 2 cup liquid measuring cup). Microwave the chocolate in 20 second increments until completely melted and smooth. Stir together and let rest for 5 minutes before dipping. Meanwhile, line two baking sheets with parchment paper, wax paper, or a silicone liner.
- Dip the cookies: Remove the gluten-free peanut butter cookies from the freezer. One at a time, dip each cookie about half way into the chocolate. Allow some of the extra chocolate to drip back into the mixture and lay the cookie flat on the lined baking sheet so that there is a little space between cookies. When all cookies have been dipped, place in the refrigerator until set. This usually takes about 20-30 minutes.
Notes
Remember to check all ingredients for any additives that might not be gluten-free. If you subscribe to my email newsletter, you get access to my gluten-free resource library that has a list of ingredients to avoid.
Storage: Store in an airtight container in the refrigerator for up to 5 days. In an airtight container in the freezer, they last for up to 3 months.
Dairy-Free: Use dairy-free butter and dairy-free chocolate. I like Earth Balance Vegan Buttery Sticks for this recipe.
Egg-Free: Instead of the 1 egg, use 1 tablespoon of potato starch or cornstarch and 3 tablespoons of water. Mix the starch in with the dry ingredients, and the water in with the wet ingredients.
Vegan: Use the dairy-free and egg-free options above together! The recipe turns out great and we frequently use these substitutions in my house.
Nutrition
Calories: 173kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 118IU | Calcium: 21mg | Iron: 0.3mg