Peanut Butter Cup Cookies, But Make Them Gluten-Free
I hope you’re all doing well and taking the time to take care of yourselves too. I know it can be quite tough now. I certainly hope that today’s sweet treat will bring a smile to your face.
Today’s recipe review is of Peanut Butter Cup Cookies. Not just any regular cookie, but a Crumbl cookie!
I spend a good amount of my time scrolling through recipes wondering if I could make them gluten-free. See, the change is quite simple in most cases, but it does not always guarantee a perfect execution. Sometimes the flavor could be different, or even the texture could be off. Honestly, you never know until you try, and that’s where I come in.
So, today’s recipe is courtesy of Cooking With Karli. She is truly the master of these Copycat Crumbl recipes. You can find the recipe right -> here!
And if you like what she has on her page, don’t forget to check out her cookbook for all these delightful recipes! 🙂
The Cookie Texture Matters
The only change that I had to make in this recipe was to simply use gluten-free flour. If you’ve been here for a bit, then you know that my go-to all purpose flour substitute is Bob’s Red Mill: 1:1 Gluten-Free flour. That is exactly what I used for this recipe too. Honestly, I was simply curious how much I can make with this flour before something tastes “off”.
When making these cookies, I actually had to do a little more research on what Crumbl cookies are like. We’re talking google searches, youtube reviews, etc. According to my findings, Crumbl cookies have a “crumbly, fall-apart-in-your-hands texture”.
Did these cookies pass the test when using Gluten-Free flour?
I am honestly so incredibly happy to report: YES.
I have never in my life had a Crumbl cookie. I didn’t know what to expect. When they came out of the oven and cooled for the required time, they would fall apart in my hands. I thought maybe it was the flour I was using. Everything else was done word for word by the recipe.
That’s when I started doing some more research about these cookies. So to say it again–yes, this recipe can absolutely be made gluten-free simply by swapping out the flour.
Are These Cookies Good Days Later?
Normally, I’d say that we’d be lucky if these cookies even lasted days. In this case, these cookies will absolutely last a few days because they are SO RICH. There is a lot of peanut butter in these cookies, so we’ve been rationing them. This is also a great way to determine how long these cookies maintain their soft and crumbly texture.
I can with confidence say that as long as they are kept in an air-tight container, then you’re looking for cookies that will easily last you 5 days. We still have some left and it has been about a week. They’re not as soft and crumbly, but still pretty damn good.
I feel like they are lasting twice as long because we’ve only had a half of a cookie at a time, haha! Seriously, they’re very rich, but so delicious!
Grey’s Grade: 5/5
Cooking with Karli, you have something incredibly special with these copycat recipes. Seriously. If you all haven’t checked out her blog, you must. I end up drooling every time I see a new post. Now, I feel confident about giving these recipes a try more often. These recipes pass the gluten-free test. Just a few tweaks and you’re good to go. Now, not all of these cookie recipes will work with gluten-free changes, but that just means it may take a few extra steps to enjoy these amazingly crumbly and soft cookies.
Yes, this recipe absolutely gets a full 5/5 from me. With one simple change, these cookies turned out great! This was a low stress recipe that yielded a result that made everyone in my household happy.
This is a winner. Absolutely give this one a try whether you’re gluten-free or not!
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