Ultra Peanut Butter Cookies (Gluten-Free)

towers of peanut cookies sprinkled with icing sugar.

By: Chef Zoë François

45 minutes

Total Servings: 24, Serving Size: 1 cookie



12 tablespoons (1.5 sticks) unsalted butter, room temperature

1 cup brown sugar, well packed

3/4 cup crunchy peanut butter

2 large eggs

1 teaspoon vanilla extract

1 cups (7 ounces) peanut flour

1 teaspoon baking soda

1 teaspoon kosher salt

4 ounces gluten-free semisweet or bittersweet chocolate, finely chopped (optional)


  1. Preheat the oven to 375 degrees with rack in the center of the oven.
  2. Cream together the butter and brown sugar in a mixing bowl with the paddle attachment about two minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs one at a time, mixing until well incorporated. Add the vanilla.
  3. In a bowl, whisk together the peanut flour, which may be lumpy, baking soda and salt. Add to the peanut butter mixture and mix until it is a smooth dough. Add the chocolate here, if using.
  4. Use a two to three-tablespoon scoops to form the balls of dough. Or use a spoon and then roll them into balls.
  5. Use a fork to flatten them and create a crosshatch pattern. Sprinkle with sugar and bake for eight to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout, then bake another couple of minutes.

Note: Nutrient analysis does not include the optional chopped chocolate.

Nutrients Per serving

Calories from Fat80
Fat 9 g
Trans Fats0 g
Cholesterol25 mg
Carbohydrate11 g
Protein4 g
Fiber1 g
Sodium180 mg

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