Why You’ll Love this Gluten Free Peanut Butter Cookies Recipe
If you’re looking for a delicious treat that won’t compromise your dietary needs, you’ll love this gluten-free peanut butter cookie recipe. I can’t get enough of these cookies! They’re not only easy to make, but the combination of peanut butter and honey creates a rich, satisfying flavor that hits the spot.
Plus, they’re packed with quinoa and rice flour, which adds a delightful texture and nutritional boost. Each bite feels indulgent, yet I know I’m treating myself right. Baking these cookies fills my kitchen with a warm, inviting aroma that draws everyone in.
Whether you’re gluten-sensitive or just want a tasty snack, these cookies will quickly become a favorite in your home, just like they’ve in mine!
Ingredients of Gluten Free Peanut Butter Cookies
When it comes to baking gluten-free goodies, it can sometimes feel like you’re playing a game of ingredient hide-and-seek. But not with this Gluten Free Peanut Butter Cookie recipe! The good news is that the ingredients are simple, accessible, and oh-so-delicious.
What could be better than whipping up a batch of cookies that aren’t only gluten-free but also packed with the nutty goodness of peanut butter and the wholesome crunch of quinoa? So, let’s gather our ingredients and get ready to bake some scrumptious cookies that will make your taste buds dance.
Here’s what you’ll need to make these delightful cookies:
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/2 cup butter (1 stick), softened
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1 cup rice flour (any type will do)
- 3/4 cup quinoa flakes (easily found in health food stores)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional, but why not add a little crunch?)
- 1/3 cup chocolate chips (because chocolate makes everything better)
Now, let’s talk about a few considerations regarding these ingredients. First off, if you’re not a fan of honey, you could swap it out with maple syrup for a different flavor profile, though I’ve got a soft spot for the way honey complements the peanut butter.
As for the quinoa flakes, if you can’t find them, you could substitute with ground oats, but I think the quinoa adds a unique texture that really elevates these cookies.
And don’t forget to check that your peanut butter is gluten-free; most are, but it’s always good to double-check. These little swaps are what make the recipe flexible, so feel free to get creative.
Just promise me you won’t eat all the cookie dough before you bake them. Well, maybe just a little taste won’t hurt.
How to Make Gluten Free Peanut Butter Cookies
Alright, let’s get down to the nitty-gritty of making these Gluten Free Peanut Butter Cookies. First things first, you’ll want to preheat your oven to a cozy 350°F. This is essential because we want those cookies to bake evenly and come out just the right amount of golden brown.
While that oven is warming up, grab a medium bowl and beat together 1/2 cup of honey, 1/3 cup of brown sugar, 1/2 cup of softened butter (that’s one stick for those of us who still measure by the stick method), and 1/2 teaspoon of vanilla extract until the mixture is nice and creamy. It’s like a sweet hug in a bowl, isn’t it?
Now, while you’re dreaming about the sweet aroma wafting through your kitchen, grab a small bowl and combine 1 cup of rice flour, 3/4 cup of quinoa flakes, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix it all together, and then add this dry mixture to your creamy goodness. Beat it until everything is well blended.
If you’re feeling adventurous (and let’s be real, who isn’t?), toss in 1/2 cup of chopped nuts and 1/3 cup of chocolate chips at this point. Those chocolate chips are the little jewels of joy in your cookie dough, and who can say no to that?
Once everything is mixed, it’s time to drop by rounded teaspoonfuls onto an ungreased cookie sheet, making sure to space them about two inches apart. They need room to spread their cookie wings, after all.
Bake them for 12 to 15 minutes, keeping an eye out for that light golden brown color. The cookies might be hard to resist, but let them cool for just a minute before you start snatching them off the sheet. Trust me, your patience will be rewarded.
And there you have it, your very own batch of gluten-free peanut butter cookies that aren’t only delicious but also packed with nutritious quinoa. Enjoy, but remember to save some for others—or at least pretend you are.
Gluten Free Peanut Butter Cookies Substitutions & Variations
Creating your own gluten-free peanut butter cookies opens up a world of possibilities for substitutions and variations to suit your taste or dietary needs.
For a sweeter twist, you can swap honey for maple syrup or agave nectar. If you’re looking to reduce sugar, use a sugar alternative like stevia or erythritol. To enhance flavor, try adding a pinch of cinnamon or some cocoa powder.
If you’re nut-free, sunflower seed butter works wonderfully. For a chewy texture, mix in oats or even shredded coconut.
Don’t forget about add-ins; dried fruits or different chocolate types can elevate your cookies. With these easy adjustments, you can make these cookies truly your own, catering to any preference or requirement!
What to Serve with Gluten Free Peanut Butter Cookies
Gluten-free peanut butter cookies pair wonderfully with a variety of accompaniments that can enhance your snacking experience.
I love serving them with a tall glass of almond milk or a steaming cup of herbal tea; the flavors complement each other beautifully.
For a fun twist, try adding a dollop of homemade jam or a drizzle of honey on top.
If you’re in the mood for something richer, a scoop of vanilla ice cream works wonders, especially when the cookies are still warm.
You can even create cookie sandwiches by adding a layer of creamy peanut butter or chocolate spread between two cookies.
Trust me, these pairings will take your gluten-free peanut butter cookie experience to the next level!
Additional Tips & Notes
While baking these delicious peanut butter cookies, I’ve found a few tips that can make your experience even better. First, make sure your butter is softened but not melted; this helps achieve the right texture.
If you want a nuttier flavor, try toasting the quinoa flakes lightly before mixing them in. I love adding a pinch of cinnamon to the dough for an extra flavor boost.
If you’re looking for a vegan option, substitute the honey with maple syrup and the butter with coconut oil.
Finally, keep an eye on the cookies as they bake; every oven is different, and they can go from perfectly golden to overdone quickly. Enjoy the process as much as the treats!