Erin’s Recipe Rundown
Texture: Soft, chewy centers and slightly crisp edges.
Taste: Rich peanut butter with the perfect amount of sweetness and warmth.
Ease: Easy one-bowl recipe with a quick baking time!
Top Tip: Press the cookies down as soon as they come out of the oven to get that dreamy chewy center and crackly top!
Recommended GF Flour: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum. For the best texture, this is my favorite gluten-free flour!
Would I make these again? Yes! These gluten-free peanut butter cookies are so simple and the perfect anytime dessert. Thanks to their rich flavor and irresistible texture, no one ever guesses that these cookies are gluten-free!
xoxo erin
Featured Comment
From Kristyn: “There is nothing better than a peanut butter cookie right from the oven!! These are soft & so yummy!! Love this gluten-free version!!“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free peanut butter cookies. Jump to the recipe card below for the exact measurements.
- Gluten-Free flour: These cookies need a high-quality gluten-free flour that contains xanthan gum. King Arthur Gluten-Free Measure-for-Measure Flour is my top pick!
- Peanut Butter: Creamy peanut butter creates that classic melt-in-your-mouth texture. No-stir brands, like Skippy or Jiff, work best! You may also like this post on is peanut butter gluten-free?
- Sugar: I like to use a combination of brown and granulated sugar. The brown sugar adds moisture and chewiness that you won’t get with granulated sugar alone.
How to Make Gluten-Free Peanut Butter Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
All you need is one bowl and a stand or a hand mixer! Start by creaming the butter, peanut butter, and sugar until light and fluffy (2-3 minutes). Mix in the egg and vanilla until smooth (1 minute).
It helps to scrape down the sides and bottom of the bowl before slowly mixing in the dry ingredients. Stop mixing once everything is just combined (no flour streaks are visible).
Plan time to cover the dough and let it rest for at least 30 minutes before baking so that the flour has time to hydrate. This is key for non-gritty gluten-free cookies!
I like to use a silicone baking mat on the baking sheet, but parchment paper will work too! Scoop the dough balls and place them about 2 inches apart on the prepared baking sheet so they have room to spread. I like to use a cookie scoop for uniform sizing!
Bake until the edges are set, but the centers are still soft (about 8-10 minutes). As soon as you pull them from the oven, press the cookies down using the bottom of a measuring cup. Option to sprinkle them with flaky salt too!
The cookies need a little time to set. Let them cool almost completely on the baking sheet before moving them to a wire rack. This will prevent breaking for picture-perfect cookies!
Gluten-Free Peanut Butter Cookies
Ingredients
Dry Ingredients
- 1¼ cups (187g) gluten-free measure-for-measure flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ¾ cup (188g) peanut butter
- ¼ cup (50g) granulated sugar
- ¾ cup (160g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- flaky salt for sprinkling, optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla and beat until smooth and well combined, about 1 more minute. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain.
- Cover the bowl and let sit at room temperature for 30 minutes while the oven preheats.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons each. Place on the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, until the edges are set but the centers are still soft.
- When the cookies come out of the oven, immediately use the bottom of the measuring cup to press each cookie down. Sprinkle with flaky salt.
- Let the cookies cool almost completely on the baking sheet before transferring to a wire rack.
Notes
Nutrition
This post was originally published in September 2015. It was updated with new photos and instructions in July 2025.
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!