These delicious Gluten-Free Bakery Style Peanut Butter Cookies are a must try for any peanut butter lover!
I can’t resist peanut butter cookies. They’re one of my top 3 along favorite cookies along with my Iced Oatmeal Cookies and Chocolate Chip Cookies. Honestly I don’t think there’s a cookie I don’t like. My problem with cookies is I have a hard time eating just one. When I load my cookie jar up with cookies my kids are always catching me with my hand in the cookie jar. One minute I’m telling them no cookies and the next thing I’m getting caught eating one.
These Gluten-Free Bakery Style Peanut Butter Cookies are inspired by my favorite Gluten-Free Peanut Butter Cookie from the Elm Street Bakery in East Aurora, NY. Not only do they have incredible baked goods but they have a menu filled fresh baked breads, wood-fired pizzas, sandwiches and salads using fresh seasonal and locally grown ingredients. It’s one of my favorite little places to have lunch at. Every time I go there I can’t leave without getting one of their oversized Gluten-Free Peanut Butter Cookie. I savor each bite it’s so good! And last week when I was driving past the bakery on my way home I stopped by quick to grab a coffee and a few cookies to the kids and one for me of course to enjoy on the ride home. It was on that quiet ride home that the lightbulb went off to re-create this delicious cookie.
These Gluten-Free Bakery Style Peanut Butter Cookies couldn’t be any easier to make! With just a few simple ingredients including peanut butter, sugar, one egg, pure vanilla extract, some baking soda and a little coarse salt you can whip these amazing cookies up too. While the coarse kosher salt is completely optional it’s totally worth it!
These oversized cookies are just like from the bakery. With crispy edges and a slightly chewy center these cookies are hands down one of the best peanut butter cookies I’ve had. Whether you avoid gluten or not these peanut butter cookies are a must try!
Gluten-Free Bakery Style Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 2 teaspoons coarse kosher salt optional
Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper and set aside.
In a large bowl mix peanut butter and sugars together using an electric mixer until blended.
Add in egg, baking soda and vanilla and mix until combined.
Roll balls of dough using 2 tablespoons of dough for each and place on prepared baking sheet about 2 inches apart.
Press down on each ball using the back of a fork making a criss cross pattern.
Bake on the center rack for 10 minutes until edges are lightly brown.
Allow to cool on baking sheet for about 5 minutes before transferring cookies to a cooling rack to cool.
Once cool store in an air tight container.