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.
