Classic gluten-free peanut butter cookies - soft and chewy with a crisp edge and crunchy bits of peanut butter. Made with gluten-free flour, these easy peanut butter cookies taste just like the bakery peanut butter cookies you know and love, complete with the classic criss cross pattern!
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
Add the peanut butter and mix until combined, scraping down the sides.
Add the egg and vanilla and mix until combined, again scraping down the sides.
With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 tablespoon sized balls of dough (30g) 2-inches apart on the prepared baking sheet (you'll need to bake iIn batches). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss cross pattern.
Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still look very soft. Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely. Store in an air tight container for several days, though the cookie edges will start to soften over time.
Notes
Peanut butter note: Use either crunchy or smooth peanut butter. I recommend an organic homogenized (non separated) peanut butter, but if using a natural separated peanut butter, just be sure to give it a good stir before adding to the cookies. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread more.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.