Gluten-Free Peanut Butter Cookies Recipe

Peanut butter: Provides the rich, creamy base for the cookies.

Maple syrup: Adds natural sweetness and a hint of caramel flavor.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

Baking soda: Helps the cookies rise and achieve a light texture.

Salt: Balances the sweetness and enhances the flavors.

When mixing the peanut butter and maple syrup, ensure they are at room temperature. This will make it easier to achieve a smooth and well-incorporated mixture. If the peanut butter is too thick, you can warm it slightly in the microwave for about 10-15 seconds to make it more pliable.

• creamy peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the taste of the cookies.

• baking soda - Substitute with baking powder: Use double the amount of baking powder to achieve a similar leavening effect, as baking powder contains both an acid and a base.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content that can enhance the flavor.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.

• Place the cookies in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store at room temperature for up to one week. For longer storage, consider freezing.

• To freeze, arrange the cookies in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for a few minutes.

• For an extra treat, serve the cookies slightly warm with a glass of almond milk or your favorite plant-based milk.

• Oven Method: Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes or until they are warmed through. This method helps maintain the crispiness of the cookies.

• Microwave Method: Place a cookie on a microwave-safe plate. Heat on medium power for about 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft or even rubbery.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cookies on the toaster oven tray and heat for 3-5 minutes. This is a quick and efficient way to reheat a small batch while keeping the texture intact.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat for 2-3 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the cookies a slightly toasted flavor.

• Double Boiler Method: Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the cookies in the bowl and cover with a lid. Heat for about 5 minutes, stirring occasionally. This method is gentle and helps retain moisture.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough balls on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A bowl used to combine the peanut butter, maple syrup, vanilla extract, baking soda, and salt.

• Fork: Used to flatten the cookie dough balls and create a crisscross pattern.

• Wire rack: A rack used to cool the cookies completely after baking.

• Measuring cups: Used to measure the peanut butter and maple syrup accurately.

• Measuring spoons: Used to measure the vanilla extract, baking soda, and salt accurately.

• Spatula: Used to mix the ingredients together until smooth.

Pre-measure ingredients: Measure out the peanut butter, maple syrup, and other ingredients before starting to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up the rolling process.

Mix in one bowl: Combine all ingredients in a single mixing bowl to reduce cleanup time.

Batch baking: Prepare multiple baking sheets so you can bake one batch while prepping the next.

Quick cooling: Transfer cookies to a wire rack immediately after baking to cool faster and free up your baking sheet.