These perfectly soft, chewy gluten-free peanut butter cookies are downright irresistible!
Grab a glass of milk and learn how to make these easy cookies. Nobody will be able to tell they’re gluten-free!
When it comes to peanut butter cookies, you can’t beat the classic. With their signature criss-cross pattern and rich peanut butter flavor, this gluten-free version is sure to hit the mark.
These gluten-free peanut butter cookies are made with easy-to-find ingredients. All you need is a high quality gluten-free flour blend and a few pantry staples and you can be enjoying these cookies in less than an hour!
They’re soft, chewy and everything a good cookie should be!
How to Make the Cookies
Ingredient Notes
- Peanut Butter: Creamy peanut butter works best. You can use a natural peanut butter (where the oil separates from the nut butter) but I think a brand like Skippy or Jiff works best.
- Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour. You want to look for one that contains xanthan gum as a binder. This is my favorite brand.
- Butter: Salted or unsalted will work – I usually use salted!
Directions
- Start by whisking together the dry ingredients.
- After that you’ll mix together the sugars and butter until smooth and creamy.
- Add the peanut butter and mix until smooth.
- Mix in the vanilla and egg until creamy and evenly incorporated.
- Slowly (in 3 additions) mix in the dry ingredients.
- Cover the dough and refrigerate for 30 minutes.
RESTING THE DOUGH
After you mix the dough altogether it’s important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
6. Roll the dough into balls and place on a lined baking sheet.
7. Use a fork to make a criss-cross pattern on each cookie by pressing down on the dough balls. Then bake!
Storage Tips
- Enjoy these cookies within 2 days for best results. Cookies can be stored in an airtight bag or container at room temperature for up to 2 days.
- The baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. Thaw at room temperature.
Other Gluten-Free Cookie Recipes
- Flourless Peanut Butter Chocolate Chip Cookies are another great option if you don’t have any gluten-free flour on hand. They’re naturally gluten-free and easy-to-make.
- Gluten-Free Chocolate Chip Cookies are one of the most famous recipes on my blog for a reason. Check out the rave reviews!
- Gluten-Free Snickerdoodles are an all-time favorite around here. If you haven’t tried this recipe (note: brown butter) be sure to check it out.
- Gluten-Free Oatmeal Raisin Cookies – soft, chewy and just like the classic.
Recommended Tools to Make This Recipe
- Cookie Scoop. A 1 ½ tablespoon capacity cookie scoop helps to perfectly portion these cookies.
- Silicone Baking Liner. I use these everyday and they’re great for clean-up!
- Baking Sheet. A good quality baking sheet is always good to have on hand.
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Gluten-Free Peanut Butter Cookies
Ingredients
- 1 ⅓ cup gluten-free 1:1 baking flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone baking liner.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or large bowl with a hand mixer), cream together the butter, granulater sugar and brown sugar. Add the peanut butter and mix until smooth. Add the vanilla and eggs and mix to combine.
- With the mixer running on low, slowly add the dry ingredients to the wet in 3 additions, stirring well between each addition.
- Scrape the sides of the bowl down and cover the bowl with plastic wrap. Refrigerate for 30 minutes to allow the dough to hydrate.
- Scoop out 1 ½ tablespoon-sized rounds onto the baking sheet. Bake for 10-12 minutes, until set and lightly golden. Cool on a cool on the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!
Recipe Notes
- Peanut Butter: Creamy peanut butter works best. You can use a natural peanut butter (where the oil separates from the nut butter) but I think a brand like Skippy or Jiff works best.
- Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour. Look for one that contains xanthan gum as a binder.
- Butter: Salted or unsalted will work – I usually use salted!
- Enjoy these cookies within 2 days for best results. Cookies can be stored in an airtight bag or container at room temperature for up to 2 days.
- The baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. Thaw at room temperature.
September says
You are blowing me away with your gluten free recipes. First, the crustless pumpkin pie (just made those for the 5th time since Thanksgiving). Now this recipe. Just made these and they are fantastic.
Zoey H. says
YES! I’m all about these pb cookies. A family favorite for sure. Perfect when that sweet tooth comes a callin’
Madison says
The best of ALL WORLDS come together in these cookies. I love how soft and chewy these are!
Jennifer says
I have been thinking that gluten is causing me some health issues. I made this recipe to see if there was any hope of yummy cookies if I have to go gluten free. These cookies were great, and my husband loved them too! That means I won’t have to make two separate kinds of cookies. Yay! They were soft and chewy. I just used all purpose gluten free flour, but I can imagine that Erin’s mix would make the texture even better. I’m looking forward to trying that because it will be healthier than the store bought mix. Thanks
Kare says
Would these work dairy-free using coconut oil or coconut butter? I am dairy free…..thx
Erin Collins says
You can use Earth Balance Buttery Sticks in these cookies! They work great!
Trish Garrison says
I love adding organic unsweetened coconut to cookies, it worked great with this recipe! I only added 1/2 cup to the whole batch but could have increased it to at least 3/4 cup.
Thanks for the recipe!
Erin Collins says
Great! I’m so glad they worked out for you.
Janey Ratto says
Have you ever tried these with dairy free butter? I might try this recipe for a friend but she can’t have dairy.
Erin Collins says
I think these would work really well with dairy-free butter!
Becky says
Just tried this recipe, is SCRUMPTIOUS!!!! I cut it in half, because I only wanted a snack. My 9 year old is enjoying these so much! Thanks for a wonderful recipe!
Erin Collins says
I’m happy to hear you liked them! That is great to know they work well reducing the sugar. I’ll have to try that myself!
Anna says
Could I use part palm shortening for some of the butter? I don’t like to use a lot of butter…
Erin Collins says
Yes that would work great!
Anna says
Great thanks!