This easy gluten-free peanut butter cookie recipe by Alton Brown is a quick and delicious treat for any occasion. With just a few simple ingredients, you can whip up these warm, chewy cookies in no time. The classic cross-hatch pattern adds a rustic touch, and the best part? You probably already have everything you need in your pantry!
Recipe Ingredients:
- 1 cup smooth peanut butter
- 2/3 cup light brown sugar
- 1/2 cup plus 1 1/2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
How To Make Easy Gluten-Free Peanut Butter Cookies?
- Preheat the Oven: Heat the oven to 180°C / 350°F, placing the oven racks in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
- Mix Peanut Butter and Sugars: In a large bowl, combine the peanut butter, light brown sugar, and granulated sugar. Stir together with a wooden spoon and smush the mixture against the sides of the bowl to fully incorporate the sugars.
- Add Remaining Ingredients: Add the egg, baking soda, vanilla extract, and salt. Stir until the mixture is smooth. (Tip: If preparing the dough ahead, cover with plastic wrap and refrigerate for up to 24 hours.)
- Portion the Dough: Use a 1 1/2-tablespoon-sized cookie scoop to create 16 evenly-sized dough rounds. Place 8 rounds on each baking sheet, spacing them evenly.
- Create Cross-Hatch Pattern: Use a fork in a mash-and-swipe motion to press a cross-hatch pattern into each dough ball. Each cookie should flatten to about 6.5 cm / 2 1/2 inches in diameter. For smoother cookies, roll the dough into balls before using the fork.
- Bake the Cookies: Bake for 10 minutes, rotating the baking sheets between the racks halfway through baking (after 5 minutes). Cookies should be just set.
- Cool and Enjoy: Let the cookies cool on the baking sheets set on wire racks for at least 10 minutes before serving.
Recipe Tips:
- Use Room-Temperature Ingredients: Make sure the egg is at room temperature. This helps the dough mix evenly and gives the cookies a better texture.
- Mix Until Smooth: When combining the ingredients, stir until the dough is really smooth. This ensures the sugars dissolve well and prevents grainy cookies.
- Avoid Over-Baking: The cookies should look just set when you take them out of the oven. They might seem soft, but they will firm up as they cool, giving you a perfect chewy texture.
- Cool on the Baking Sheet: Leave the cookies on the baking sheet for at least 10 minutes before moving them. This helps them finish setting without falling apart.
- Keep the Dough Chilled (Optional): If your kitchen is warm or if the dough is too sticky, pop it in the fridge for 10-15 minutes. This makes it easier to roll and shape the cookies.
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool to room temperature. Then, store them in an airtight container at room temperature for up to 1 week.
- Freeze: To freeze, place the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature—no reheating needed!
Nutrition Facts
- Calories: 50
- Total Fat: 1.5g
- Saturated Fat: 0.9g
- Cholesterol: 5mg
- Potassium: 40mg
- Total Carbohydrate: 8.5g
- snapcalorie.com
- Dietary Fiber: 0.2g
- Sugars: 4.5g
- Protein: 0.5g
Check out More Recipes:
Alton Brown Easy Gluten-Free Peanut Butter Cookies
Description
This easy gluten-free peanut butter cookie recipe by Alton Brown is a quick and delicious treat for any occasion. With just a few simple ingredients, you can whip up these warm, chewy cookies in no time. The classic cross-hatch pattern adds a rustic touch, and the best part? You probably already have everything you need in your pantry!
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 180°C / 350°F, placing the oven racks in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
- Mix Peanut Butter and Sugars: In a large bowl, combine the peanut butter, light brown sugar, and granulated sugar. Stir together with a wooden spoon and smush the mixture against the sides of the bowl to fully incorporate the sugars.
- Add Remaining Ingredients: Add the egg, baking soda, vanilla extract, and salt. Stir until the mixture is smooth. (Tip: If preparing the dough ahead, cover with plastic wrap and refrigerate for up to 24 hours.)
- Portion the Dough: Use a 1 1/2-tablespoon-sized cookie scoop to create 16 evenly-sized dough rounds. Place 8 rounds on each baking sheet, spacing them evenly.
- Create Cross-Hatch Pattern: Use a fork in a mash-and-swipe motion to press a cross-hatch pattern into each dough ball. Each cookie should flatten to about 6.5 cm / 2 1/2 inches in diameter. For smoother cookies, roll the dough into balls before using the fork.
- Bake the Cookies: Bake for 10 minutes, rotating the baking sheets between the racks halfway through baking (after 5 minutes). Cookies should be just set.
- Cool and Enjoy: Let the cookies cool on the baking sheets set on wire racks for at least 10 minutes before serving.
Notes
- Use Room-Temperature Ingredients: Make sure the egg is at room temperature. This helps the dough mix evenly and gives the cookies a better texture.
- Mix Until Smooth: When combining the ingredients, stir until the dough is really smooth. This ensures the sugars dissolve well and prevents grainy cookies.
- Avoid Over-Baking: The cookies should look just set when you take them out of the oven. They might seem soft, but they will firm up as they cool, giving you a perfect chewy texture.
- Cool on the Baking Sheet: Leave the cookies on the baking sheet for at least 10 minutes before moving them. This helps them finish setting without falling apart.
- Keep the Dough Chilled (Optional): If your kitchen is warm or if the dough is too sticky, pop it in the fridge for 10-15 minutes. This makes it easier to roll and shape the cookies.
Alton Brown Easy Gluten-Free Peanut Butter Cookies
