These perfectly soft, chewy gluten-free peanut butter cookies are downright irresistible!

This TRIED-AND-TRUE recipe makes traditional peanut butter cookies with that signature criss-cross pattern. Nobody will be able to tell they’re gluten-free!

You also might like these gluten-free oatmeal chocolate chip cookies, gluten-free M&M cookies, or gluten-free chocolate chip cookies.

overhead shot of all the cookies on marble background with gray napkin and glass of milk


 

Calling all peanut butter lovers!

These truly are the BEST peanut butter cookies ever. They’re soft and chewy with crisp edges and a classic cross-hatch pattern — everything a classic peanut butter cookie should be!

This gluten free peanut butter cookies recipe is made with easy-to-find ingredients, so they’re a great weekday treat!

Table of Contents

Why I love these cookies

  • Soft and chewy – You can’t beat the texture of these perfect gf peanut butter cookies. They’re soft and chewy in the middle, with golden, crisp edges!
  • Easy to make – These cookies are made with simple ingredients like sugar, peanut butter, butter, and gluten-free flour. They’re easy to make any day of the week!
  • Undetectably gluten-free – You don’t have to be on a gluten-free diet to enjoy these gluten-free peanut butter cookies. They have amazing peanut butter flavor, great chewy texture, and no one would ever guess they’re gluten-free!

Ingredients You’ll Need

Here are a few notes on the main ingredients to make these gluten-free peanut butter cookies.

shot of ingredients set out on marble background in bowls to show what is used to make the cookies
  • Peanut Butter: Creamy peanut butter works best for these gluten-free peanut butter cookies, but you can also use crunchy peanut butter. 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. Check out this post on is peanut butter gluten-free?
  • Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour for these classic peanut butter cookies. You want to look for one that contains xanthan gum as a binder.  This is my favorite brand.
  • Egg: A flax egg works well as an egg substitute in these gf cookies.

How to Make Gluten-Free Peanut Butter Cookies

step by step photos of how to make peanut butter cookies

Mix dry ingredients. Start by whisking together the dry ingredients.

Mix wet ingredients. In a large bowl, mix together the white sugar, brown sugar and butter until smooth and creamy. Add the peanut butter and mix until smooth. Mix in the vanilla extract and egg until creamy and evenly incorporated.

Combine wet and dry ingredients. Slowly (in 3 additions) mix the dry ingredients into the wet ingredients.

Rest the dough. Cover the dough and refrigerate for 30 minutes.

rolled dough balls on baking sheet

Roll dough. Roll the dough into balls and place on a prepared baking sheet.

cookies on baking pan with criss-cross pattern made with fork

Make criss-cross marks. Use a fork to make a criss-cross pattern on the top of the gluten-free peanut butter cookies by pressing down on the dough balls. Bake until golden brown, then let them cool completely on a cooling rack.

Storage & Freezing Instructions

  • To store: For best results, enjoy these gluten-free peanut butter cookies within two days of baking. Cookies can be stored in an airtight bag or container at room temperature for up to two days.
  • To freeze: These baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. When ready to enjoy, thaw these gluten-free peanut butter cookies at room temperature.
cookies stacked on top of each other on gray background with napkin and glass of milk
  • Cookie Scoop -A 1 1/2 tablespoon medium 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.

Recipe Tips

  • Rest the dough: After you mix the dough together 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! It also helps to make clean fork marks.

More Peanut Butter Recipes to Try:

overhead shot of all the cookies on marble background with gray napkin and glass of milk
5 from 29 votes

Gluten-Free Peanut Butter Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 24 cookies
These perfectly soft, chewy gluten-free peanut butter cookies are downright irresistible! This TRIED-AND-TRUE recipe makes traditional peanut butter cookies with that signature criss-cross pattern. Nobody will be able to tell they're gluten-free!

Ingredients

  • 1 1/3 cup gluten-free 1:1 baking flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1 1/2 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, granulated sugar and brown sugar. Add the peanut butter and mix until smooth. Add the vanilla and egg 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 1/2 tablespoon-sized rounds onto the baking sheet. Press down with a fork to make a criss-cross pattern.
  • Bake for 10-12 minutes, until set and lightly golden. Cool on the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

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!
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. Look for one that contains xanthan gum as a binder.
  • Butter: Salted or unsalted will work – I usually use salted!
Storage
  • 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.
 

Nutrition

Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 124mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 15mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    There is nothing better than a peanut butter cookie right from the oven!! These are soft & so yummy!! Love this gluten-free version!!

    1. Unfortunately that won’t work. The gluten-free flour blend gives the cookies the needed structure that plain rice flour won’t.

  2. 5 stars
    My husband had a craving for peanut butter cookies yesterday so I made these. He is so happy! Thank you.

    1. 5 stars
      I made these Peanut Butter Cookies for me because I’m gluten free & gave one to my hubby to try not knowing they were gf. He said these were the best peanut butter cookies he’s ever had, I agreed then told him! I’ve tried other gf recipes for desserts which failed on many levels. Making more of these again & can’t wait to try your other recipes. BTW, these freeze well, too!!

  3. When using a print out of the recipe I noticed that there’s no mention of pressing the balls of dough with a fork, making the crisscross pattern. Just thought you might want to add that in for those of us who follow recipes and have no previous experience with making these.

    1. Thank you for letting me know! That instruction is definitely supposed to be in there so I appreciate you letting me know 🙂 Just added it!

  4. 5 stars
    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.

    1. These peanut butter cookies are delicious! I even substituted Crisco shortening for margarine. You wouldn’t know they were gluten and dairy free. Thanks for the recipe.

  5. 5 stars
    YES! I’m all about these pb cookies. A family favorite for sure. Perfect when that sweet tooth comes a callin’

  6. 5 stars
    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

  7. 5 stars
    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!

  8. Have you ever tried these with dairy free butter? I might try this recipe for a friend but she can’t have dairy.

  9. 5 stars
    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!

    1. 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!

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