The Best Gluten Free Peanut Butter Cookies in Air Fryer

• Flour - I recommend for his particular recipe Bob's Red Mill 1 to 1 flour (With xanthan gum). These cookies can be baked with regular all-purpose flour as well.
• Smooth peanut butter - if you're not going after ultra ''healthy'' snacks, then classic peanut butter from popular brands is recommended here. I occasionally use all-natural peanut butter (without hydrogenated vegetable oil, sugar, and other stuff), but the result is not always the best. All-natural butter is difficult to mix and is generally a bit drier and not quite as smooth. Although there are plenty of varieties out there, I just haven’t found one that will give the same or even better results as the stabilized ones.
• The peanut butter should be creamy, gluten-free, with no added sugar, and not too thick. Thick but drippy peanut butter is the best here.
• If chunky peanut butter is all you have, that’s fine too. It'll need a little extra care when mixing in the batter. I haven’t used this one yet, so please if you do, let me know in the comments about the result, thank you 🙂
• Vanilla - Use pure vanilla extract, not the artificial kind.
• Sugar - Using both white and brown sugar creates the best texture. You can also use raw sugars in place of brown sugar.

• This makes 34 cookies, but you can make a small batch first and then freeze the leftover cookie dough until later. Thaw first.
• Switch up the cookies by adding chocolate chips, raisins, shredded coconut, and chopped peanuts. Also, a good quality cinnamon will add a ton of flavor.
• If your batter seems too dry (which may happen due to incorrect measuring and different types of peanut butter), then add some honey, maple syrup, or extra milk to make the batter moist.
• These cookies are soft and with a moist crumble. Don’t confuse these with soft and chewy cookies.
• This recipe also works with most types of nut butter. Especially almond or cashew. I recommend using a nut butter that is stabilized without a thick layer of oil on top. Give it a good stir before mixing it into the batter. 
• Different brands and varieties of peanut butter can have slightly different consistencies. Due to that, some cookies can come out thicker or thinner. 
• These cookies are very delicate. When you remove the cookies from the air fryer basket, be gentle and carefully move them out and let them rest for 10 minutes. It will make them a lot more sturdy and they shouldn't crumble once you bite them. 
• Skip the chilling step. I usually freeze the cookie dough, but you don't need to do it with this particular recipe. The texture is thick and these cookies don't spread as much.
• For a very kid-friendly recipe, you’ll want to make sure to use good quality pure peanut butter and reduce the amount of sugar.
• Drizzle cooled cookies with melted chocolate on top to satisfy your sweet tooth craving. Delicious!

Freezing And Storing Instructions

• To Store. Any leftovers can be stored at room temperature for 2-3 days. Cover them with plastic wrap tightly, and keep them in an airtight container or a cookie jar to prevent them from drying out.
• Don’t store these in the fridge; they will dry out very quickly, and it won’t make them last longer.
• To Freeze. You can freeze the cookies or unbaked cookie dough for up to 2-3 months in a freezer-friendly bag or container. Thaw at room temperature.