Who knew that the perfect peanut butter cookie was also gluten-free?!

This cookie was originally inspired by Alton Brown's recipe for Gluten-Free Peanut Butter Cookies. While I used to follow his recipe closely, I have made some adjustments over the years to suit my own tastes and create the perfect peanut butter cookie.

In my version, I have extended the resting time for the dough and added a gooey peanut butter center. These modifications have resulted in a cookie that has a more desirable texture and a more pronounced peanut butter flavor. Overall, I believe that my changes have improved the overall structure and taste of the cookie. Capturing the essence of the perfect peanut butter cookie. It’s only an added bonus that I can share this wonderful cookie with my gluten intolerant friends.

Flourless Peanut Butter Cookies

*Makes 12 cookies

Cookie

268 grams peanut butter

120 grams light brown sugar

120 grams granulated sugar

1 large egg

1 tsp baking soda

1 vanilla extract

1/4 tsp kosher salt

Filling

12 TBSP peanut butter

For the filling, line a baking sheet with parchment paper. Portion out 12 tablespoons of peanut butter onto the baking sheet. Place your dollops of peanut butter in the freezer and freeze until they are solid, about 60-90 minutes or you can leave it in the freezer covered with saran overnight.

For the cookies, cream together the sugars with the peanut butter. Add the egg and mix until incorporated. Add the rest of the ingredients and mix until fully integrated. 

Cover the cookie dough with saran and refrigerate for at least an hour. Sometimes I will make the dough the night before and bake the cookies in the morning. 

Preheat the oven to 350°F and cover the baking sheets with parchment. 

Scoop dough out into 1 oz. portions, about a tablespoon, and wrap the dough around the frozen portions of peanut butter. Roll the cookie dough into tight balls, making sure none of the peanut butter is poking through the dough.  If the peanut butter dollops start to melt and become too goopy to handle, place them back in the freezer for 10-20 minutes to firm up again.

Place the cookie dough balls on the baking sheets about two inches apart. 

Bake for 10-15 minutes or until the edges slightly browned. Let cool for five minutes on baking sheets before carefully removing them to a wire rack to cool completely. If you don't cool them on the pan first and try to remove them immediately to the rack they WILL fall apart! You need to wait for the sugar to resolidify. The sugars are the only thing keeping the cookie together. 

Transfer to a wire rack to cool slightly more before enjoying. Your finished cookies can be stored in an airtight container once cooled completely.   

*Notes: 

Make sure you keep the cookie balls that aren’t in the oven cold by storing in the fridge while your first pan is baking. It’s important for the cookie to stay cold prior to baking so it doesn’t spread out too much.

Please don’t use natural peanut butter for this cookie! This cookie bakes better when you use highly processed peanut butter. JIF happens to be my favorite peanut butter so this is the brand I tend to use. But you can choose any brand that you prefer as long as it’s a processed brand. 

In my recipe, I use creamy peanut butter. But if you want your peanut butter cookie to have a bit more texture, feel free to use crunchy peanut butter instead.