Gluten-free baking can sometimes feel tricky, but these gluten-free peanut butter cookies prove that it doesn’t have to be complicated or lack flavor.
With just a few simple ingredients, you can create the ultimate cookie—soft, chewy, and packed with that irresistible peanut butter taste. Trust me, these cookies will quickly become a favorite, whether you’re gluten-free or not.
I discovered this recipe during a weekend bake-off with friends who are gluten-sensitive. Everyone was skeptical at first, but once they bit into these cookies, the looks on their faces were priceless.
They couldn’t believe how delicious and soft these cookies turned out, especially considering there’s no gluten involved! These cookies have become my go-to whenever I want to bake something quick, easy, and full of flavor.
The key to these cookies is the perfect balance of peanut butter and a gluten-free flour blend that ensures a chewy texture.
For an extra touch, I like to pair these with almond milk or a refreshing bowl of chia pudding for a light and satisfying snack or dessert. These cookies are perfect for any occasion, and I bet they’ll become a staple in your baking rotation too!
Give them a try, and let me know how they turn out for you—feel free to share your favorite variations!
What’s so Great About This Dish?
- Gluten-Free Goodness: These cookies are perfect for anyone following a gluten-free lifestyle, and they don’t sacrifice flavor for it.
- Peanut Butter Lovers Unite: The peanut butter flavor is rich and satisfying, making each bite feel indulgent yet comforting.
- Minimal Ingredients: With just a handful of ingredients, these cookies are easy to whip up any time you need a quick treat.
- Perfect Texture: These cookies stay soft and chewy, which is a must for any peanut butter cookie fan.
Gluten Free Peanut Butter Cookie Recipe
Equipment
- Oven
- Large rimmed baking sheets
- Parchment paper
- Small saucepan or microwave-safe bowl
- Whisk
- Mixing bowl
- Fork (for the crosshatch pattern)
- Wire Rack
Ingredients
- 1 ½ cups 385 g smooth no-stir peanut butter
- 4 tablespoons 56 g unsalted butter, chopped
- 1 ½ cups 210 g all purpose gluten free flour blend (I used Better Batter; click for details)
- ½ teaspoon xanthan gum omit if your blend already contains it
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup 100 g granulated sugar
- ½ cup 109 g packed light brown sugar
- 2 100 g (weighed out of shell) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Granulated sugar for dipping or sprinkling optional
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt the peanut butter and butter together in a saucepan or microwave. Set aside to cool.
- In a large bowl, whisk together the gluten-free flour, xanthan gum, baking soda, salt, granulated sugar, and brown sugar.
- Add the melted peanut butter and butter mixture to the dry ingredients. Mix well.
- Stir in the beaten eggs and vanilla extract until combined. Refrigerate the dough for 10 minutes if it’s too sticky.
- Scoop dough into 2-tablespoon portions, roll into balls, and flatten to ½-inch disks. Place 1 ½ inches apart on the baking sheet.
- Use a fork to press a crosshatch pattern on top, optionally dipping the fork in sugar.
- Bake for 15-18 minutes, depending on desired crispness. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 185kcal |
| Carbohydrates | 16g |
| Fibre | 1g |
| Fat | 13g |
| Protein | 4g |
| Sugar | 8g |
