Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are soft, chewy, and loaded with colorful M&Ms. This easy gluten-free peanut butter cookies recipe is perfect for satisfying your sweet tooth while keeping it gluten-free!
Ingredients
- 1 1/4 cup good gluten-free all-purpose flour *
- 1/2 tsp. xanthan gum or guar gum (omit if your flour blend has it)
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter softened
- 1 cup peanut butter (creamy, at room temp)
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 Tbsp. milk or non-dairy milk alternative
- 1 tsp. pure vanilla extract
- 1 bag (9-10 oz.) plain M&Ms
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the butter and peanut butter together until creamy and fluffy. Mix in both sugars until smooth.
- Add the egg, milk, and vanilla extract, beating until well combined.
- Slowly incorporate the dry ingredient mixture to form a cohesive dough. Stir in 1 1/4 cups of M&Ms by hand.
- Using a small cookie scoop (#60 size), portion the dough into balls and place them onto the prepared cookie sheets, leaving about 2 inches between cookies.
- Bake for 9-10 minutes. The cookies should appear slightly underdone—this is key for staying soft!
- Remove the cookies from the oven, press a few extra M&Ms onto the tops, and allow them to cool on the parchment for 2-3 minutes before transferring them to a wire rack.