High Altitude Gluten Free Peanut Butter Cookies
Perfectly tailored for high-altitude baking enthusiasts, these High Altitude Gluten-Free Peanut Butter Cookies are a deliciously simple treat that indulges both your cravings and dietary needs. Made with creamy natural peanut butter, a blend of brown and granulated sugars, and gluten-free all-purpose flour, these cookies deliver a soft and chewy texture while being completely gluten-free. Designed to thrive in high-altitude environments, this foolproof recipe ensures balanced baking results every time. With a quick prep time of just 10 minutes and a delightful crisscross fork pattern for a classic peanut butter cookie look, these treats are as gorgeous as they are scrumptious. Ideal for sharing, snacking, or even storing for the week, these cookies promise a guilt-free indulgence for everyone to enjoy.
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Recipe Information
Ingredients
- 1 cup Natural peanut butter (creamy or chunky)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Gluten-free all-purpose flour
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until smooth and well combined.
Add the egg and vanilla extract to the bowl, and stir until fully incorporated.
Sprinkle the baking soda, salt, and gluten-free all-purpose flour over the wet mixture. Gently fold the dry ingredients into the wet ingredients until a cohesive dough forms.
Using a tablespoon or cookie scoop, portion out the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each ball gently with a fork in a crisscross pattern.
Bake in the preheated oven for 7–9 minutes, or until the edges just start to set and turn golden. Do not overbake, as the cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the trays for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 212.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 266 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
