Crunchy gluten free peanut butter cookies with the traditional crosshatch. So easy to make, and packed with peanut butter flavor. Make them tonight!
Proper crunchy peanut butter cookies are made with a dense cookie dough that has more peanut butter than anything else. In fact, almost a full pound of smooth peanut butter goes into every batch! The original purpose of the crosshatch pattern in the top of the cookie was to ensure that the cookies are pressed properly so they cook evenly.
Now, when I see the crosshatch, I just think “mmmm… peanut butter cookies.” Like Pavlov’s dog. It works.
I also like the little crispy bits on the top of each gluten free peanut butter cookie that the crosshatch creates during baking. To make a perfect pattern, just briefly wet the tines of the fork each time you look to press them into the cookie, both flattening it and making it just that much prettier.
But you can skip the crosshatch, of course. We know how to press our cookies without a fork. We’re smart like that.
Now, I know I didn’t invent peanut butter crosshatch cookies—but after much trial and error I crown this recipe the perfect crunchy gluten free peanut butter cookie. They’re just the right amount of crunchy and boast more peanut butter than you’d think were possible in anything other than a peanut itself.
And as always, unless the recipe specifically indicates otherwise, I haven’t tested it with any substitutions. I recommend that you make the recipe as written at least once, then substitute at will! That being said, I bet any other smooth traditional nut butter would work well here. If you try, share your results in the comments!
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (108 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
In a small, heavy-bottom saucepan or a microwave-safe bowl, place the peanut butter and chopped butter. Place the saucepan over medium-low heat (or in the microwave for about 45 seconds on high) and stir until melted and smooth (about 2 minutes). Set the saucepan or bowl aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients, and pour in the melted peanut butter and butter mixture. Mix to combine. Add the beaten eggs, and mix again to combine. The cookie dough will be soft and sticky. To make it easier to handle, cover the bowl and place it in the refrigerator to chill for about 15 minutes. Do not chill for too long, or the dough will be crumbly. If you over-chill the dough, just allow it to sit at room temperature until it holds together well when squeezed.
Remove the dough from the refrigerator and pull or scoop off pieces of dough, each about 2 tablespoons in volume. Roll each piece of dough into a round between your palms,then press into a disk about 1/2-inch thick and place about 1 1/2-inches apart on the prepared baking sheets. Wet the tines of a large fork, and press the tines firmly into the top of each cookie. Wet the tines again, and press them again into the top of the same cookies in the opposite direction to make a crosshatch pattern.
Place the cookies, one baking sheet at a time, in the center of the preheated oven and bake until the cookies are golden brown on the edges and lightly golden brown all over (about 15 minutes). Remove from the oven and allow to cool on the baking sheet until set (at least 5 minutes) before transferring to a wire rack to cool completely. The cookies will be very fragile when they first come out of the oven, so it is very important to let them sit on the baking sheet until they are set. They will crisp as they cool.
Recipe originally published on the blog in 2013. Method modified, photos and text all new, recipe ingredients unchanged.