I’ve come across a charming recipe for Gluten-Free Snowman Peanut Butter Cookies made with almond flour. It’s not just about flavor; it’s the fun, festive shape that makes these cookies stand out during the holidays. They’re soft, chewy, and perfect for sharing, especially if you’re mindful of dietary restrictions. Interested in how to bring this delightful treat to life? Let’s explore the details together.
What kind of recipe is it?
The Gluten-Free Peanut Butter Cookie is a delightful treat that caters to those with gluten sensitivities while still delivering incredible flavor and texture.
Made primarily from creamy peanut butter, sugar, and eggs, this cookie is rich in protein and offers a soft, chewy bite combined with a hint of nuttiness.
Its simplicity makes it an approachable recipe for both seasoned bakers and novices alike.
Perfect for snack time, dessert, or even as a wholesome energy boost, it’s especially aimed at health-conscious individuals or families seeking delicious alternatives without compromising on taste.
Preparation Time
| Detail | Information |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 10 minutes |
| Number of Servings | Approximately 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Peanut butter | 1 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Gluten-free flour | 1 cup |
| Optional: Chocolate chips | 1/2 cup (if desired) |
This table provides the complete list of ingredients needed for the gluten-free peanut butter cookie recipe, with precise quantities for each item.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used for mixing the cookie dough and combining ingredients. | Any large bowls from your kitchen can work. |
| Measuring Cups (Dry and Liquid) | Essential for accurately measuring the ingredients. | Use a standard cup or mug for approximations. |
| Measuring Spoons | Necessary for measuring small quantities of ingredients like baking soda and vanilla extract. | Use any small spoon that you have and adjust based on experience. |
| Stand Mixer or Hand Mixer | Aids in thoroughly mixing the peanut butter, sugars, and egg to achieve a creamy consistency. | Manual mixing with a large spoon can work, though it requires more effort. |
| Rubber Spatula | Ideal for scraping down the sides of the bowl to incorporate all ingredients evenly. | A wooden spoon or silicone spatula can also be used for this purpose. |
| Wooden Spoon | Helpful for mixing and combining ingredients when a mixer is not used. | A sturdy plastic spoon can be an alternative. |
| Baking Sheets (2-3) | Needed for placing the cookie dough to bake in the oven. | Any flat, oven-safe pan can be used in a pinch. |
| Parchment Paper or Silicone Mats | Prevent cookies from sticking to the baking sheets and allow for easy removal. | Lightly greasing the baking sheets can be a substitute. |
| Cookie Scoop or Spoon | Used for portioning out the cookie dough to ensure uniform sizes. | A regular tablespoon can work for scooping the dough. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing them from getting soggy. | A plate or cutting board can temporarily replace a cooling rack. |
| Oven Thermometer | Ensures that the oven is at the correct temperature for baking the cookies. | If unavailable, preheat according to recipe instructions and check for doneness visually. |
Cooking Steps
1. Prepare Mise en Place: Gather all ingredients (peanut butter, sugars, egg, baking soda, vanilla extract, and salt) and kitchen equipment (mixing bowls, measuring cups and spoons, stand mixer or hand mixer, rubber spatula, baking sheets, parchment paper).
2. Preheat the Oven: Set the oven to 180 °C (350 °F). Position the oven rack in the center to ensure even baking.
3. Prepare Baking Sheets: Line two baking sheets (about 30 cm x 40 cm or 12 in x 16 in) with parchment paper to prevent sticking.
4. Mix Ingredients: In a large mixing bowl, add 240 ml (1 cup) of peanut butter, 150 g (3/4 cup) of granulated sugar, and 75 g (1/2 cup) of brown sugar.
Use the stand mixer with a paddle attachment (or hand mixer) on medium speed to cream the mixture for approximately 2-3 minutes until it’s smooth and well combined.
5. Incorporate Egg and Flavoring: Add 1 large egg, 5 ml (1 teaspoon) of vanilla extract, and 1 g (1/4 teaspoon) of baking soda to the bowl.
Mix on medium speed for an additional 1-2 minutes until fully integrated.
6. Adjust for Texture: Using a rubber spatula, scrape down the sides of the bowl to ensure no sugar or peanut butter is stuck.
Mix for another 30 seconds if necessary.
7. Scoop Dough: Using a cookie scoop or a regular tablespoon, portion out 30 g (about 1.5 tablespoons) of dough for each cookie and place them onto the lined baking sheets, spacing about 5 cm (2 inches) apart to allow for spreading.
8. Shape Cookies: Gently flatten each dough ball slightly with the back of a fork, creating a crisscross pattern for aesthetic and textural purposes.
9. Bake Cookies: Place the baking sheets on the center oven rack.
Bake for 10-12 minutes, until the edges are lightly golden and the centers appear set but slightly soft. The cookies should smell aromatic.
10. Cool on Baking Sheets: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes.
This allows them to firm up slightly.
11. Transfer to Cooling Rack: After 5 minutes, use a spatula to gently transfer the cookies to a cooling rack.
Let them cool completely for an additional 10-15 minutes to ensure the texture is just right and to prevent sogginess.
12. Store or Serve: Enjoy warm or store in an airtight container at room temperature for up to a week.
If desired, allow carryover cooling for 5-10 minutes after transferring to the cooling rack to enhance flavor and texture.
Variations
- Chocolate Chip Delight: Add 120 g (1 cup) of dairy-free chocolate chips to the dough for a sweet and rich flavor.
- Vegan Option: Substitute the egg with 60 ml (1/4 cup) of unsweetened applesauce to create a vegan-friendly cookie.
- Almond Butter Blend: Replace the peanut butter with 240 ml (1 cup) of almond butter for a nutty twist while remaining gluten-free.
- Pumpkin Spice Cookies: Mix in 120 g (1/2 cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal fall flavor.
- Coconut Crunch: Incorporate 50 g (1/2 cup) of shredded unsweetened coconut into the dough for added texture and tropical taste.
- Protein Powerhouse: Add 30 g (1/4 cup) of protein powder to increase the protein content without compromising the cookie’s texture.
- Nut-Free Version: Use sunflower seed butter in place of peanut butter, ensuring a nut-free alternative suitable for school lunches.
- Microwave Mug Cookie: Combine all ingredients in a microwave-safe mug and microwave on high for 40-60 seconds for a quick single-serving treat.
Tips on plating and presentation
How can we elevate the experience of enjoying gluten-free peanut butter cookies?
I suggest a simple plate arrangement that highlights their shape and texture.
For garnish ideas, consider drizzling melted dark chocolate or sprinkling crushed nuts on top.
Adding fresh fruits or edible flowers can infuse color and freshness.
These small touches transform your cookies into delightful, eye-catching treats that impress everyone!
What other dishes can I pair it with?
After enhancing the visual appeal of gluten-free peanut butter cookies, it’s time to consider what other dishes can complement their deliciousness.
I love pairing them with a rich chocolate mousse or a light fruit salad for dessert pairings. These festive treats create a delightful balance of flavors, making your gatherings even more memorable.
Trust me, your guests will appreciate these combinations!
What drinks can I pair it with?
To truly elevate your gluten-free peanut butter cookie experience, consider pairing them with a refreshing beverage.
A warm cup of spiced apple cider or a creamy almond milk hot chocolate wonderfully complements the richness of peanut butter.
For a festive twist, a holiday eggnog or a peppermint tea also works well, enhancing the cozy essence of the season.
Enjoy your treats!
Frequently Asked Questions
Is This Recipe Suitable for People With Nut Allergies?
No, this recipe isn’t suitable for people with nut allergies due to the peanut butter. If you need alternatives, I recommend using sunflower seed butter or working on specific recipe modifications for safe options.
Can I Substitute Almond Flour With Another Gluten-Free Flour?
Yes, you can definitely substitute almond flour with other gluten-free alternatives like coconut flour or oat flour, but keep in mind the flour texture will change. I recommend adjusting the liquid ingredients to get the right consistency.
How Do I Store Leftover Cookies?
I store leftover cookies in airtight storage containers to maintain freshness. I recommend placing parchment paper between layers to prevent sticking, ensuring they stay delicious for days. Trust me—this method really keeps them fresh!
What’s the Best Way to Freeze These Cookies?
I find the best way to freeze cookies is by using airtight containers. This method preserves the cookie texture, keeping them soft. Just separate layers with parchment paper to prevent sticking, and you’re all set!
Can I Add Chocolate Chips to the Recipe?
Absolutely, I love adding chocolate chips! They complement the peanut butter wonderfully and create delightful cookie variations. Just remember, experimenting with different chocolate pairings can elevate your cookies even further. Enjoy your baking adventures!