Gluten-Free Peanut Butter Cookies

Ingredients

• 268 g Smooth Peanut Butter (Jif or any brand, room temperature)
• 120 g Light Brown Sugar (Packed)
• 120 g Granulated Sugar
• 1 Large Egg (Room temperature)
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 0.25 tsp Kosher Salt

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Measure Ingredients

   Weigh 268 g peanut butter, 120 g light brown sugar, 120 g granulated sugar, and set aside 1 large egg, 1 tsp baking soda, 1 tsp vanilla extract, and ¼ tsp kosher salt.

   Time: PT5M

3. Combine Peanut Butter and Sugars

   Place the peanut butter in the mixing bowl. Add both sugars and stir with the wooden spoon until the mixture is uniform and slightly fluffy.

   Time: PT3M

4. Add Remaining Wet Ingredients

   Create a well in the mixture, crack the egg into it, then add the baking soda, vanilla extract, and kosher salt. Stir until the dough is smooth and glossy.

   Time: PT2M

5. Prepare Baking Sheets

   Line two half‑sheet pans with parchment paper (do NOT use wax paper).

   Time: PT2M

6. Portion the Dough

   Using the 1.5‑tablespoon disher, scoop dough onto the parchment, spacing each about 2½ inches apart. Aim for 8 cookies per pan.

   Time: PT5M

7. Create Crosshatch Pattern

   Press each dough ball gently with a fork, moving the fork in one direction then the opposite to form a crosshatch.

   Time: PT2M

8. Bake Cookies

   Place the pans on the top and lower middle racks (one each) and bake for 10 minutes.

   Time: PT10M

   Temperature: 350°F

9. Cool

   Allow cookies to sit on the parchment for 2 minutes, then transfer to a cooling rack for an additional 8 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

89

Protein

3 g

Carbohydrates

10 g

Fat

5 g

Fiber

1 g