Jimmy has been asking me to make peanut butter cookies for awhile. So I decided to make them but do the gluten free. I will tell you that he didn’t even notice they were gluten free. These cookies are super easy make and only requires 1 bowl!! These are one of my favorite cookies. I seriously at like 5 the day I made them. I didn’t feel that guilty for eating that many. They are gluten free, so that makes them a little bit healthier. I even old Jimmy I can’t make peanut butter cookies anymore. They are my weakness.  These cookies are loaded with peanut butter and so soft. You will love them, trust me!!

Happy Baking ????

Billie

Ingredients

• 1 ¼ cup peanut butter
• ½ cup unsalted butter
• ¾ cup sugar
• ¾ cup dark brown sugar
• 2 large eggs room temperature 
• 2 TSP vanilla extract
• 2 ⅓ cup oat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Directions

1. Preheat the oven to 350, line 2 baking sheets with parchment paper.
2. In a large mixing bowl cream peanut butter and butter on medium speed for 2 minutes, scrape down sides of bowl.
3. Add both sugars and cream for 2 minutes or until light and fluffy, scrape down the sides of the bowl.
4. Add eggs and vanilla extract making sure eggs and vanilla are incorporated, scraping down the sides of the
5. Slowly add flour, baking soda, baking powder and salt to wet mixture, mix until combined.
6. Using a 1 tbsp cookie scoop place, place cookies 2” apart on the cookie tray. 
7. Make criss cross marks on each cookie with a fork for the old fashioned cookie. 
8. Bake for 10 minutes or until done.
9. Cookie dough can be kept in the refrigerator for 1 day. Baked cookies or unbaked cookies can be kept in the freezer for up to 3

Tips & Recommendations

I use Jif all natural peanut butter. You can roll these cookies in sugar before baking them, I didn’t. You can substitute almond flour or all purpose flour.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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