Old-fashioned peanut butter cookies made gluten free so everyone can enjoy a treat from the cookie jar. I love investigating the glass jars full of cookies at coffee shops. Often the offerings aren’t Amy friendly, but there is still a joy in seeing what’s on offer as a small sweet treat for people to enjoy alongside their coffees. It’s not always the fanciest offerings that catch my eye, I have a taste for the nubbly, nutty, homespun biscuits that look like they came right out of mama’s kitchen. Especially when they involve peanut butter. I feel like everyone needs to have a good, basic, cookie jar worthy peanut butter cookie recipe in their repertoire. A recipe worthy of an after school snack with a tall glass of milk that can also be paired with a scoop of chocolate ice cream for a dinner party worthy dessert. A cookie that will do well in the kitchen all week long, and the final cookie will still be worthy of devouring on Friday afternoon with a hot chocolate because Friday. These cookies are those cookies. A good, basic all-rounder for your cookie jar. You’ll never be sorry for whipping up a batch of these classics.
Earthquake-crinkly tops, crispy edges, and soft chewy centers are the winning trifecta of simple peanut butter cookies. I take these out of the oven juuuuust as the edges are about to brown so that the middles are soft, chewy, and slightly underbaked. If you want a crispier cookie leave them in for another two minutes. But I’m sticking solidly on the side of the underbaked chewy cookie. I only ever buy chunky peanut butter, but if you are a smooth person (I know who you are…) feel free to use your favourite. Just don’t use natural peanut butter. You need to indulge in your brightly labelled childhood favourite for these cookies. They deserve it, and so do you.
Peanut Butter Cookies
gluten free | makes 15-18 cookies | store in an airtight container at room temperature for up to a week
- 100 grams butter, softened
- 100 grams (1/2 cup) caster sugar
- 100 grams (1/2 cup) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 120 grams crunchy peanut butter (not natural)
- 70 grams sorghum flour
- 50 grams brown rice flour
- 50 grams white rice flour
- 1 teaspoon bicarb soda
- 1/4 teaspoon salt
- Preheat your oven to 160C (320F) and line two baking trays with baking paper.
- Beat butter and sugar in the bowl of a standmixer fitted with the paddle attachment, or use a handheld mixer and a large bowl. Beat until light and fluffy.
- Add the egg and cream into the mixture. Scrape down the sides of the bowl so that the batter is thoroughly mixed.
- Add vanilla extract and peanut butter and beat until combined.
- Whisk together sorghum, brown rice, white rice, bicarb soda, and salt in a small bowl. Add to wet ingredients and beat together on low speed.
- Chill dough for 30 minutes.
- Remove from the oven and roll large tablespoonfuls of dough into spheres and place on lined baking sheets. Leave at least 5cm (2 inches) between balls for spreading.
- Bake for 10 minutes, swapping trays halfway through baking time.
- Remove from the oven and allow to cool on the tray for 10 minutes before moving to wire rack to cool completely (if you can wait that long).