[pinit] Well, hello there. I’ve been doing a bit of healthier stuff around here (hello Paleo! hello lighter muffins!). We know this. So when these soft gluten free peanut butter cookies were but a twinkle in my recipe-developer eye, they were all sorts of virtuous. And, even though I am not about to call these “lighter” or anything, and even though they have a wee bit of chocolate drizzle? They’re still pretty good for you. Let’s take an inventory, shall we?
No refined sugars? *check* Not a ton of sugar anyway? *check* Healthy oil as fat? *check* Protein-packed natural peanut butter? *check* You see where I’m going with this. I know you do.
These gluten free peanut butter cookies are really soft and tender. No crunch, no crispness. Not even on the outside. They’re soft through and through.
See that tender crumb? Mmmmmmm….
I really like to do these slice and bake, too, since that’s really the only way to get a nice, smooth edge on these cookies. Plus, hello easy!
The chocolate drizzle doesn’t hurt either. Let’s be honest.
Oh, looking for more gluten free peanut butter cookies? Try these:
Gluten Free Peanut Butter Blossom Cookies
Crunchy Gluten Free Crosshatch Cookies
Gluten Free Peanut Butter Chocolate Chip Cake Mix Cookies
Gluten Free Do-So-Dos Copycat Cookies
Gluten Free Nutter Butter Copycat Sandwich Cookies
And there’s even more in the Recipe Archives. Holy cow!
Soft Gluten Free Peanut Butter Cookies
1 cup (256 g) smooth no-stir natural peanut butter
1/3 cup (75 g) virgin coconut oil (can use an equal amount, by weight, of unsalted butter or vegetable shortening)
2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (80 g) coconut sugar (can use an equal amount, by weight, of granulated sugar)
2 tablespoons (42 g) pure maple syrup
2 eggs (120 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
Melted chocolate, for drizzling (optional)
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.In a medium-size, heat-safe bowl, melt the peanut butter and coconut oil, stirring occasionally, until smooth in either the microwave (30-second intervals on high power, stirring in between) or over a double boiler. Set the bowl aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking soda, salt and coconut sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the melted peanut butter and oil mixture, then the maple syrup, eggs and vanilla, mixing to combine after each addition. Knead the dough together with clean hands to form a cohesive dough. It will be thick and soft. Shape the dough into a cylinder about 1 1/2 inches in diameter on a large piece of plastic wrap or unbleached parchment paper. Roll tightly in the wrap, and place in the freezer until mostly firm (about 10 minutes).
Remove the chilled dough from the freezer, and slice in cross-section into 24 pieces, each about 1/4-inch thick. Place the pieces of dough on the prepared baking sheets about 1-inch apart from one another (they will spread during baking, but not a lot). Place in the center of the preheated oven and bake until slightly puffed and set in the center, about 10 minutes.
Remove from the oven and allow to cool on the baking sheet until firm, at least 5 minutes, until attempting to move the cookies or they will not hold together well. Drizzle with melted chocolate, if desired, and allow the chocolate to set at room temperature before serving.