I tried a gluten free peanut buttter cookie a few years ago at this picturesque cafe. It was thick,a little chewy, had a little bit of chocolate on top and I have not stopped thinking about it since.

It’s always been something I wanted to recreate and i finally did it! And it was worth the wait but also I am sad for all those years I could have been eating these and I wasn’t.

My husband, the real reason for these being gluten free, keeps asking me to make another batch and I made 3 batches in a week… so that is a lot of cookies consumed. But not surprising because they are that good.

The Best Gluten Free Peanut Butter Cookies

Ingredients

1/2 cup butter (dairy free works)

1 cup natural peanut butter

3/4 cup brown sugar

1/4 cup white sugar + more for rolling the dough in

1 large egg + 1 egg yolk

2 tsp vanilla

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup of gf flour

1/4 tsp xantham gum (if you don’t have it it’s okay)

Optional 1/2 cup chocolate chips, or some chocolate chunks to put on top (I like to put one in the middle of half of the cookies

Directions

Preheat oven to 350°

Mix the butter and peanut butter together until combined.

Add in the sugars and mix well. Add the egg and vanilla and mix until light and fluffy.

Add in your dry ingredients and mix until just combined. Add in chocolate chips if you are using.

Roll the dough into 1 tbsp balls, and roll in sugar and then make cross hatch marks with a fork. if adding a chocolate chunk to the top, gently press into the top of the cookie.

Bake for 9-12 minutes and cool on cookie sheet 3-5 minutes before transferring to cooling rack.