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- 1 cup creamy peanut butter - 3/4 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup gluten-free oat flour - 1/2 cup semi-sweet chocolate chips (optional) Peanut butter is the star of these cookies. It gives them a rich, nutty flavor. This treat is also packed with protein, making it a satisfying snack. Gluten-free oat flour is another key ingredient. It helps make the cookies chewy and soft. It’s a great choice because it’s gluten-free and adds a nice texture. Brown sugar adds moisture to the cookies. It keeps them chewy and gives a hint of caramel flavor. The granulated sugar adds a touch of sweetness. Baking soda is essential for the rise. It helps create a light texture. The egg binds everything together while adding moisture. You can make these cookies even more fun! Add semi-sweet chocolate chips for extra sweetness. You could also mix in chopped nuts like walnuts or pecans for a crunchy twist. These options let you tailor the cookies to your taste. Feel free to experiment and find your favorite mix! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step warms your oven to bake the cookies evenly. Next, line a baking sheet with parchment paper. This paper helps the cookies release easily once baked. In a large bowl, combine 1 cup of creamy peanut butter, 3/4 cup of packed brown sugar, and 1/4 cup of granulated sugar. Use a whisk or electric mixer to blend until smooth. This mix should be creamy, with no lumps. Next, crack in 1 large egg and add 1 teaspoon of pure vanilla extract. Mix again until everything is well blended. Now, sprinkle in 1 teaspoon of baking soda and 1/4 teaspoon of salt. Stir until the baking soda and salt are mixed in evenly. After that, gradually add 1/2 cup of gluten-free oat flour. Fold it into the batter with a spatula until a sticky dough forms. If you love chocolate, mix in 1/2 cup of semi-sweet chocolate chips now. Using a cookie scoop or a tablespoon, portion out the dough. Place each scoop on the prepared baking sheet, leaving space between them. This space is key for the cookies to spread while baking. Take a fork and press down on each dough ball. This creates a crisscross pattern, which not only looks nice but helps them bake evenly. Bake the cookies for 10-12 minutes. Look for golden brown edges; the centers may still be soft. After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling time helps enhance their chewy texture. Enjoy your delightful treats! To make chewy cookies, use creamy peanut butter. The peanut butter gives rich flavor and moisture. Blend sugars well to trap air, which helps with texture. Always bake just until the edges turn golden brown. The centers should look soft. Let them cool on a wire rack for the best chewiness. Avoid overmixing the dough. This can make cookies tough. Also, don’t skip the baking soda. It helps the cookies rise and stay soft. Make sure to measure the ingredients accurately. Too much flour can make them dry. Lastly, let the cookies cool enough before eating. They taste best when set. You will need a mixing bowl and a whisk or mixer. A cookie scoop helps with even portions. Use a fork for the crisscross pattern. A baking sheet lined with parchment paper makes removal easy. A wire rack is great for cooling the cookies evenly. These tools will help you succeed! Pro Tips Perfect Peanut Butter Consistency: Use a creamy peanut butter for a smooth dough. If your peanut butter is too thick, try warming it slightly in the microwave for easier mixing. Chill the Dough: For even chewier cookies, consider chilling the dough for 30 minutes before baking. This helps prevent excessive spreading and enhances the texture. Experiment with Add-ins: Feel free to customize your cookies by adding chopped nuts, dried fruits, or different types of chocolate chips for a unique twist on the classic recipe. Storage Tips: Store your cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them in a single layer, then transfer to a zip-top bag. {{image_4}} You can easily adapt this recipe for various diets. If you need a nut-free option, try sunbutter instead of peanut butter. It provides a similar texture and taste. For vegan cookies, use a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also replace the sugars with coconut sugar for a lower glycemic index. Adding flavors can make your cookies unique and fun. Try mixing in spices like cinnamon or nutmeg for warmth. You can also swap peanut butter for almond or cashew butter. Each nut butter gives the cookies its own twist. For an extra treat, fold in some shredded coconut or dried fruit. Think raisins or cranberries for a chewy surprise! Incorporate seasonal ingredients to keep things fresh. In fall, mix in pumpkin puree and spices like ginger and allspice. This creates a cozy, festive feel. In spring, consider adding apple chunks or a hint of lemon zest. Both options brighten up your cookies and add a splash of flavor. Experimenting with these seasonal tastes can make these cookies a year-round favorite! To keep your gluten-free chewy peanut butter cookies fresh, store them in an airtight container. This helps to preserve their chewy texture. Place parchment paper between layers of cookies to prevent sticking. Keep the cookies at room temperature for up to five days. If you want to keep them longer, freezing is a great option. To freeze the cookies, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag or container. Label it with the date and type of cookie. They can last up to three months in the freezer. When you're ready to enjoy them, you can thaw them in the fridge overnight or at room temperature for a few hours. For the best taste, reheat your cookies in the oven. Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will bring back their soft, chewy texture. You can also warm them in the microwave for about 10-15 seconds, but watch closely to avoid overheating. Enjoy your warm cookies with a glass of milk! Yes, you can make these cookies without eggs. Use a flaxseed egg instead. To create a flaxseed egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. This mixture works well as a binder, just like an egg. You can reduce the sugar in the recipe. Try using half of the brown sugar and granulated sugar. You can also add a pinch of salt to balance the taste. Additionally, you might use unsweetened chocolate chips instead of semi-sweet ones for less sweetness. Gluten-free cookies last about a week at room temperature. Store them in an airtight container to keep them fresh. For longer storage, place them in the freezer. They can last up to three months in the freezer. Just thaw them at room temperature when ready to eat. In this blog post, we explored how to make delicious gluten-free chewy peanut butter cookies. We covered essential ingredients like gluten-free oat flour and optional add-ins like chocolate chips. I detailed the step-by-step process to mix, form, and bake your cookies perfectly. I also shared tips for the best texture and common mistakes to avoid. Remember, you can customize these cookies to fit your taste and diet. Enjoy experimenting with different flavors and variations. Happy baking!

Nutty Delight: Gluten-Free Chewy Peanut Butter Cookies

Delicious gluten-free cookies made with creamy peanut butter and a touch of chocolate.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup gluten-free oat flour
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
  • In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Using a whisk or electric mixer, blend the mixture until it becomes smooth and creamy, ensuring the sugars are well incorporated.
  • Crack in the large egg and pour in the pure vanilla extract. Stir vigorously until the egg is fully integrated into the mixture, creating a uniform batter.
  • Sprinkle the baking soda and salt over the mixture, then combine thoroughly to activate the leavening agent.
  • Gradually sift in the gluten-free oat flour, folding it into the batter with a spatula or wooden spoon until a sticky dough forms. If you're a chocolate lover, gently mix in the semi-sweet chocolate chips at this point for added indulgence.
  • With a cookie scoop or tablespoon, portion out the dough and drop it onto the prepared baking sheet, ensuring there's ample space between each cookie to allow for spreading during baking.
  • Using the tines of a fork, gently press down on each dough ball to create a crisscross pattern, which not only adds flair but also helps the cookies cook evenly.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are a delightful golden brown. The centers may still appear soft, which is perfectly normal.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely, enhancing their chewy texture.

Notes

Pair with almond milk or tea for an enhanced experience.
Keyword cookies, gluten-free, peanut butter