Peanut Butter Cookies
- Oct 7, 2025
- 2 min read
Updated: Apr 4
A wholesome twist on a classic—rich, nutty peanut butter flavor with simple ingredients.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners matter too.
Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead
Sweetener is a 1:1 sugar replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may produce cookies that are overly soft, dry, or crumbly.
Working the Dough
Peanut butter cookie dough benefits from a brief rest before baking. Chilling the dough allows the flour to hydrate and firms the fat, helping control spread and produce a thicker, chewier cookie. The dough should feel soft but sturdy enough to roll and press without sticking.
Recipe
Makes: about 12 cookies
Ingredients
¾ cup Heritage Baker’s Flour (94g)
¾ cup Homestead Sweetener (105g)
1 cup peanut butter (240g)
½ cup unsalted butter, softened (112g)
1 large egg (50g)
1–2 tsp vanilla extract
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
In a medium bowl, whisk together flour and sweetener.
In a separate bowl, combine butter, peanut butter, egg, and vanilla; mix until smooth.
Add dry ingredients to the wet mixture and mix until a cohesive dough forms.
Chill dough until firm enough to handle, about 20–30 minutes.
Portion dough, roll into balls, and place on prepared baking sheet.
Flatten gently with a fork in a crisscross pattern.
Bake 10–14 minutes, until edges are set and centers remain soft.
Cool completely before transferring.
Vegan Variation
For a vegan version, replace the egg with 3 tablespoons nut milk and use a plant-based butter. If using coconut oil, reduce the amount to 7 tablespoons.
