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Home » Recipes » Cookies and Bars

Gluten Free Peanut Butter Cookies

Published: Apr 7, 2022

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These gluten free peanut butter cookies are the best you'll ever have - soft, chewy, and they taste even better than wheat-based cookies!

A plate of soft and chewy gluten free peanut butter cookies.

Back before having to go on a gluten-free diet, a classic peanut butter cookie with some milk was the BEST thing to snack on after getting home from the rink.

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.

A plate of soft and chewy gluten-free peanut butter cookies.

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:

Peanut Butter

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:

Brown Rice Flour
Sorghum Flour
Coconut Flour
Tapioca Starch / Tapioca Flour
Xanthan Gum

Everything Else

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)
Unsalted butter
Large eggs
Vanilla extract
Baking powder
Baking soda
Salt

A plate of soft and chewy gluten free peanut butter cookies.

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.

A 2 part image showing the dry ingredients being mixed in a bowl.

In a stand mixer - or a large bowl, using an electric hand 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.

A 4 part image showing the wet ingredients being creamed and mixed.

Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated, and a smooth dough forms. Don’t overwork it, though!

A 2 part image showing the dry ingredients being mixed into the wet ingredients.

Wrap the peanut butter cookie dough in plastic film, chill for 1 hour.

A 2 part image showing the gluten free peanut butter cookie dough being wrapped in plastic.

Note: This is a really important step for best results making these cookies.

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!

Make the Cookies

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.

A 5 part image showing the gluten-free peanut butter cookies being rolled and pressed with a fork.

Bake cookies for 12-14 minutes, or until lightly golden brown.

Cookies will look puffy, but flatten out as they cool. Do not over bake!

A 2 part image showing the baked cookies cooling on the cookie sheets.

Allow cookies to cool for 2 minutes before removing from baking sheets.

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.

A plate of soft and chewy gluten-free peanut butter cookies.

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.

Add Stuff!

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.


A plate of soft and chewy gluten free peanut butter cookies.

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 Do-Si-Dos
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 Shortbread Cookies
Gluten Free Snickerdoodles

... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!

A plate of soft and chewy gluten-free peanut butter cookies.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star review and a comment!

A plate of soft and chewy gluten-free peanut butter cookies.

A plate of soft and chewy gluten free peanut butter cookies.
Print Recipe
5 from 1 vote

Gluten Free Peanut Butter Cookies

These gluten free peanut butter cookies are they best you'll ever have - soft, chewy, and they taste even better than wheat based cookies!
Prep Time15 mins
Cook Time12 mins
Chill time1 hr
Total Time1 hr 27 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 24 Large cookies
Calories: 134kcal

Equipment

  • 2 Large Baking Sheets
  • Parchment Paper

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 20mg | Iron: 1mg

A plate of soft and chewy gluten free peanut butter cookies.

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Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

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