Go Back
Baked cookies cool on a wire rack placed on the white marble cooktop. The cookies have golden-brown edges and soft centers, with a spatula resting nearby for easy transfer.

Gluten Free Peanut Butter Cookie Recipe

These gluten-free peanut butter cookies are soft, chewy, and have a delicious crosshatch pattern. Perfect for a sweet treat that’s both satisfying and allergy-friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Chilling Time 10 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 24
Calories 185 kcal

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.
    A small saucepan on the white marble cooktop gently melts smooth peanut butter and unsalted butter together. The mixture is creamy and golden, with a wooden spoon resting on the side, ready for stirring
  • In a large bowl, whisk together the gluten-free flour, xanthan gum, baking soda, salt, granulated sugar, and brown sugar.
    A large glass mixing bowl on the white marble cooktop contains gluten-free flour, xanthan gum, baking soda, kosher salt, granulated sugar, and light brown sugar. A whisk is placed inside the bowl, ready to combine the dry ingredients
  • Add the melted peanut butter and butter mixture to the dry ingredients. Mix well.
    A large glass mixing bowl on the white marble cooktop holds the dry ingredients as melted peanut butter and butter are poured in. A spatula is mixing the rich dough, showing the texture as the ingredients come together.
  • 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.
    A parchment-lined baking sheet on the white marble cooktop has dough balls flattened into ½-inch disks. A fork is creating a crosshatch pattern on one cookie, while a small bowl of granulated sugar sits nearby for optional dipping.
  • 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.
    A baking sheet with cookies is in the oven, their edges turning golden as they bake. Through the slightly open oven door, the cookies' crosshatch pattern is clearly visible.