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.
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!
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.
- 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
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.
Roll dough. Roll the dough into balls and place on a prepared baking sheet.
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.
Recommended Tools
- 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:
- Flourless Peanut Butter Cookies – These flourless peanut butter cookies are naturally gluten-free and come together in minutes!
- Gluten-Free Peanut Butter Blossoms – One of our all-time favorite holiday cookies, and perfect for gifting to neighbors and friends!
- Peanut Butter Bars – You only need five ingredients and 10 minutes to make these dreamy no-bake peanut butter bars!
- Healthy No-Bake Peanut Butter Oatmeal Bars – These bars are honey-sweetened and filled with crunchy, salty pretzel bits. They’re SO easy to make and perfect for kids and adults alike!
- Peanut Butter Balls with Rice Krispies – Chocolate and peanut butter is a classic combo for a reason. Add the crunch of Rice Krispies and you have one irresistible treat!
Gluten-Free Peanut Butter Cookies
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
- 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.
Love your recipes
For the PB Cookies could I use dark brown sugar for the same great results.
There is nothing better than a peanut butter cookie right from the oven!! These are soft & so yummy!! Love this gluten-free version!!
We love these cookies! They’re easy and a hit with the whole family.
Can I use white rice flour for these?
Unfortunately that won’t work. The gluten-free flour blend gives the cookies the needed structure that plain rice flour won’t.
My husband had a craving for peanut butter cookies yesterday so I made these. He is so happy! Thank you.
So nice of you to make them for him! I’m so glad he enjoyed them 🙂
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!!
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.
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!
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.
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.
I’m so glad they turned out for you!
YES! I’m all about these pb cookies. A family favorite for sure. Perfect when that sweet tooth comes a callin’
The best of ALL WORLDS come together in these cookies. I love how soft and chewy these are!
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
Would these work dairy-free using coconut oil or coconut butter? I am dairy free…..thx
You can use Earth Balance Buttery Sticks in these cookies! They work great!
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!
Great! I’m so glad they worked out for you.
Have you ever tried these with dairy free butter? I might try this recipe for a friend but she can’t have dairy.
I think these would work really well with dairy-free butter!
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!
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!
Could I use part palm shortening for some of the butter? I don’t like to use a lot of butter…
Yes that would work great!
Great thanks!