These gluten free peanut butter cookies are the best you'll ever have - soft, chewy, and they taste even better than wheat-based cookies!
The first few times I tried buying gf cookies .. Didn’t go so well. I’ve never been into a crumbly cookie, and that was pretty much the default for gluten-free peanut butter cookies at the time.
If I wanted gluten-free soft peanut butter cookies, I was going to need to design the recipe myself... so I did!
This recipe was first published in my second gluten-free cookbook - Beyond Flour 2 - back in 2016.
This easy gluten free peanut butter cookies recipe is a peanut butter lovers dream, making the best cookies - chewy texture, crispy edges, and a lot of delicious peanut butter flavor.
The texture is just right - dense but soft (the way we bake them), satisfying, chewy cookies. This recipe makes about 24 large cookies
A Note on Texture
If you like your cookies soft, bake for a little less time (I know one friend who goes only one step beyond "raw"!).
If you like them a little drier and crispier, bake for an extra minute or two.
Gluten-Free Peanut Butter Cookie Ingredients
This recipe has a few more ingredients than most pb cookie recipes, but using individual flours - as I do - really is the best way to ensure great taste and texture.
Anyway, let’s look at what all’s required here:
As one of the main ingredients - if not THE main ingredient - the peanut butter you use makes a difference.
Now that I’m back in Canada, I use Kraft smooth peanut butter for this recipe, pretty much exclusively. I missed it SO much, when I was living in the USA.
I prefer creamy peanut butter, both for every day use, and in this recipe. You can use natural peanut butter, “all peanuts” type peanut butters, etc.
If you’re more of a crunchy peanut butter fan - and don’t mind the extra texture in the cookies - go ahead and use that in this recipe.
If using a crunchy PB, I recommend adding an extra Tablespoon worth of peanut butter, to make up for the volume of the peanuts.
Gluten Free Flour Blend
Like all of my recipes, this recipe was created to use a blend of individual gluten-free flours and starches, specific to this recipe.
I look at the flavours and properties of each variety of gf flour to come up with a blend that brings great flavour AND texture, to whatever specific recipe I’m designing.
I find the results SO much better than those you get from using an all purpose gluten-free flour blend, and it’s like 30 seconds of extra effort to measure them.
Anyway, for this recipe I use:
Finally, there are the more common ingredients to round out the recipe:
Granulated / white sugar
Brown Sugar (You can use light or dark brown sugar)
How to Make Gluten Free Peanut Butter Cookies
The full recipe is in the recipe card at the end of this post, this is a pictorial walk-through, with additional tips and info.
Make the Dough
In a medium bowl, whisk together all dry ingredients (except sugars) until well combined, set aside.
Add in eggs and vanilla extract, and mix until well incorporated and smooth.
Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated, and a smooth dough forms. Don’t overwork it, though!
Wrap the peanut butter cookie dough in plastic film, chill for 1 hour.
The dough starts out sticky, the chilling time allows the moisture to absorb. This is what prevents gritty texture that’s normally associated with gluten-free cookies!
You can chill it for a couple of days, if you like - but make sure it’s at least an hour!
Preheat the oven to 375 F (190 C), line baking sheets with parchment paper.
Roll 1.25" balls out of the cookie dough. I do this by pinching off sections of dough, but you can use a small cookie scoop if you prefer.
Arrange dough balls on baking sheet leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the tops of the cookies with a fork, in a crisscross pattern / crosshatch pattern.
Cookies will look puffy, but flatten out as they cool. Do not over bake!
Note: Feel free to use a wire rack as a cooling rack for the pans or the cookies - I usually don’t bother
Cool to room temperature before storing in an airtight container.
Gluten Free Peanut Butter Cookie Variations
One of my favorite things about this recipe is how customizable it is.
Sure, a basic peanut butter cookie is fantastic on its own, but adding or varying items in it can be fun - and tasty!
Here are a few ways that you can take your cookies to the next level:
Change the Butter
Allergic to peanuts? Swap out the peanut butter for almond butter or sunflower butter if needed.
Can’t decide whether to make peanut butter cookies, or chocolate chip cookies? Why not both?
Milk chocolate chips or dark chocolate chips go great in this recipe, I’ll usually do 1-2 cups, depending on my mood.
Peanut butter chips - or chopped up mini peanut butter cups - are also fantastic.
No one says you have to do the whole batch one way, either.
Splitting your dough in half and adding chocolate chips to one portion, and chopped peanut butter cups to the other is always a good idea! 🙂
Chocolate Dipped Peanut Butter Cookies
Next time you’re looking to satisfy a chocolate and peanut butter craving, try dipping part of each cookie in melted chocolate.
Place each dipped cookie on parchment paper and allow the chocolate to cool and set up before eating or storing.
More Gluten-Free Cookies!
Looking for even more recipes for delicious gluten free cookies that *everyone* will love? Look no further!
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten-Free Chocolate Chip Cookies
Gluten-Free Fig Newtons
Gluten-Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Pecan Pie Cookies
Gluten-Free Red Velvet Cookies
Gluten Free Sandwich Cookies
Gluten-Free Shortbread Cookies
Gluten Free Snickerdoodles
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
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Gluten Free Peanut Butter Cookies
- 2 Large Baking Sheets
- Parchment Paper
- ½ cup Brown rice flour
- ½ cup Sorghum flour
- ¼ cup Coconut flour
- 2 tablespoon Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Softened butter
- ½ cup Peanut butter
- ½ cup Granulated sugar
- ½ cup Light brown sugar packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- Whisk together all dry ingredients (except sugars) until well combined, set aside.
- In a stand mixer, cream together butter, peanut butter, sugar, and brown sugar until smooth and fluffy.
- Add in eggs and vanilla extract, and mix until well incorporated and smooth.
- Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
- Preheat the oven to 375 F (190 C), line baking sheets with parchment paper.
- Roll 1.25" balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly with a fork.
- Bake for 12-14 minutes.
- Cookies will look puffy, but flatten out as they cool. Do not overbake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.