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Meaningful Eats

Gluten-Free Peanut Butter Cookies

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 24 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!

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