What I love about Chewy GF Peanut Butter Cookies
After a couple of tries at testing these beauties, I have finally made a Chewy GF Peanut Butter Cookies recipe that is simply perfection! They’re 100% gluten-free and grain-free and you can even use all-natural peanut butter for these! It is common for peanut butter cookie recipes to call for brands like “Jif” or ones like it as they are more processed as supposedly produce a better result. I refuse to buy these products as they are full of inflammatory, hydrogenated oils and added sugars. So, it was my mission to create a cookie using all-natural peanut butter that has only one ingredient: peanuts.
These cookies are so delicious and have the most perfect, chewy and moist texture. They’re super easy to make and you only need one bowl, a cookie sheet and a fork to make them. I also love that they are lower in carbs and higher in protein and healthy fats due to the use of almond flour in place of wheat flour or store-bought gluten-free flour blends. Also, with the addition of peanut butter, I would say it’s one of few cookie recipes that provide actual nutrients. So, if you’re going to make cookies, make these!
Recipe Notes
A few things to keep in mind:
- Butter – Be sure to use unsalted butter when it comes to baking. We don’t want our cookies to be overly salty, so it’s better to add salt as needed. For dairy-free, you can use coconut oil at room temperature.
- Sugar – I used a blend of granulated sugar and brown sugar for the yummiest result. They both add a bit of a different type of sweetness to the cookies. If you want to go for a lower sugar option, try swapping xylitol for granulated sugar. It tastes just like sugar and measures 1:1!
- Eggs – To help get that nice, chewy texture you will need one whole medium-sized egg as well as one egg yolk. That extra egg yolk adds a yummy chewiness to the cookies.
- Peanut butter – As mentioned above, this recipe works great with all-natural, smooth peanut butter. You can use the more processed peanut butters as well if that’s what you have.
- Almond flour – Almond flour is my favourite flour to bake with because it is naturally gluten-free, grain-free, low-carb, paleo and keto! It also provides actual nutrients like protein and healthy fats whereas regular AP flour is stripped of its nutrients and can even cause gut and digestive issues for most people. You will want almond flour, not almond meal for this recipe.
- Xanthan gum – It can be challenging baking with gluten-free flours, so sometimes we need a little extra help to bind things together. That’s where xanthan gum comes in. You don’t need very much, only 1/2 tsp, but it helps to hold the cookies together so that they aren’t as fragile after baking and won’t fall apart.
FAQ:
Yes. Just beware that conventional peanut butters sometimes have inflammatory oils and added preservatives and sugars in them. Look for one that has just peanuts if possible.
Yes! I also love baking with xylitol. It’s all natural, low-carb and of course sugar-free. It measures 1:1 to regular sugar so it’s an easy swap. Try to find non-GMO xylitol if you’re going to go that route. You could also do half sugar and half xylitol. Or, coconut sugar would also work as a sugar substitute.
Unfortunately almond flour does not measure 1:1 to regular flour, so I don’t recommend substituting with other flours unless you know the exact conversion.
I recommend storing the cooled cookies in an air-tight container in the fridge. Then, when you want to enjoy again simply reheat in the microwave for 15-20 seconds. Delicious!
Chewy GF Peanut Butter Cookies
Equipment
- 1 Baking Sheet
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup organic sugar
- 1/2 cup organic brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp pure vanilla extract
- 3/4 cup natural smooth peanut butter
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum
Instructions
- Cream the butter and sugars together using a medium-sized bowl with a whisk or hand mixer, or a stand mixer until smooth.
- Add the eggs and vanilla and mix again until combined. Mix in the peanut butter.
- Add the almond flour, baking soda, salt and xanthan gum and mix with a wooden spoon until completely combined.
- Cover the bowl and put it in the fridge while you preheat the oven.
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Once the oven has preheated, use a cookie scoop to drop 18 dough balls onto the prepared pans. Press the back of a fork into each ball flattening into a disk and creating ridges in the dough. If desired, press the fork down again crosswise to create the classic look.
- Bake in the preheated oven for 9-10 minutes or until the edges are just starting to brown.
- Let cool on the pan for at least 5 minutes before removing to a wire rack to cool completely.
- Enjoy!
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