These heavenly gluten free peanut butter cookies are a peanut butter lover’s dream. They bake up chewy, full of rich peanut butter flavor, and work well with either creamy or crunchy peanut butter. They’re also dairy free and simple to make.
A classic peanut butter cookie is always a crowd-pleaser, and this gluten-free version is no exception. With just nine common ingredients, the dough comes together quickly and can be prepared up to three days ahead of baking. Fresh from the oven these chewy cookies are likely to become your new favorite.
Gluten-Free Peanut Butter Cookies at a Glance
This recipe is fast, forgiving, and makes plenty to share. It yields peanut butter cookies that taste just as satisfying as their gluten counterparts, and most people won’t know they’re gluten and dairy free. You can also adapt the recipe to be sugar-free or egg-free if needed. Highlights:
- The dough takes about 15 minutes to mix
- Dough can be refrigerated for up to 3 days before baking
- Works with creamy or crunchy peanut butter
- Cookies stay fresh up to 3 days at room temperature
- A perfect treat for peanut butter lovers
Ingredients & Substitutions
- Vegan butter – Can be swapped with regular butter if you don’t need dairy free. Solid coconut oil was not tested.
- Peanut butter – Use creamy or crunchy. Avoid varieties that require stirring, which can make the dough greasy and crumbly.
- Granulated sugar – Can be replaced with a granular sugar substitute for a sugar-free option.
- Brown sugar – Coconut sugar or a brown sugar substitute can be used for a sugar-free version.
- Egg – Replace with a flax or chia egg, or a commercial egg alternative for a vegan version.
- Gluten-free flour blend – A reliable all-purpose gluten-free blend (one containing xanthan gum or another binder) is recommended. If your blend lacks a binder, add 1 teaspoon xanthan gum.
- Baking powder, baking soda, salt – These are needed as written; use certified gluten-free baking powder if required.
Exact measurements and step-by-step instructions are in the recipe card below.
How to Make GF Peanut Butter Cookies
The cookie dough comes together in minutes:
Step One: In a stand mixer bowl, cream the butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
Step Two: Whisk the dry ingredients—gluten-free flour mix, baking powder, baking soda, and salt—in a separate bowl and set aside.
Step Three: Add the egg to the creamed mixture and beat on medium for about 30 seconds, scraping the bowl once.
Step Four: Add the flour mixture to the mixer on low speed for 10 seconds, scrape the bowl, then mix on medium for another 20 seconds until combined.
Step Five: Let the dough rest for 30 minutes. Preheat the oven to 375°F and line baking sheets with parchment paper. Portion dough with a medium cookie scoop onto the prepared sheets.
Step Six: Dip a fork in additional sugar and press each dough ball to create a criss-cross pattern on top.
Step Seven: Bake 10–12 minutes, until the edges are slightly crisp and the tops are set. Cool on a wire rack: leave on the baking sheet for 5 minutes, then transfer to the rack to cool completely.
Storing These Gluten-Free Cookies
Serve these cookies warm or cooled. Store leftovers in an airtight container at room temperature for up to 3 days. Freezing baked cookies is not recommended; however, the dough can be frozen for convenience.
Freezing method: Scoop and shape the dough onto a baking sheet, press the fork pattern into the tops, freeze until solid, then transfer the frozen dough balls to an airtight container or freezer bag. Bake from frozen, adding a minute or two to the bake time if needed.
Variations
You can adapt the recipe to suit different tastes:
Other nut butters – Try sunflower seed butter, almond butter, or cashew butter in place of peanut butter.
Chocolate chips – Fold in dark or semi-sweet chocolate chips after adding the flour mixture.
Peanut butter chips – Stir in peanut butter chips after mixing the dough for extra peanut flavor.
Pro Tips
A few simple tips help ensure successful gluten-free baking and reliably great cookies:
1. Use room temperature ingredients
Room temperature butter, egg, and other ingredients blend more evenly, producing a smoother dough and consistent texture.
2. Measure by weight when specified
Weighing ingredients like flour and sugar ensures the best balance between dry and wet ingredients—especially important in gluten-free baking.
3. Let the dough rest for 30 minutes
A rest allows the starches to hydrate, which improves texture and makes the cookies soft and chewy.
4. Press dough balls with a fork
Pressing a criss-cross pattern ensures a uniform, even bake and gives the cookies their classic appearance.
5. Helpful tools
Useful items include a digital scale, mixer (stand or hand), large mixing bowl, rubber spatula, cookie scoop, parchment paper, baking sheet, fork, and wire cooling rack.
FAQs
Is peanut butter gluten free?
Can I use natural peanut butter in this cookie recipe?
What is the best way to store these cookies?
Can I make the cookie dough ahead of time?
More Peanut Butter Recipes
Other Gluten Free Cookie Recipes
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Heavenly Gluten Free Peanut Butter Cookies
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup crunchy peanut butter
- 100 grams granulated sugar about 1/2 cup
- 110 grams brown sugar about 1/2 cup
- 1 egg
- 165 grams gluten free flour mix about 1 1/4 cup
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- additional sugar for pressing tops
Instructions
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In a stand mixer, cream the butter, peanut butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 30 seconds).
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In a medium bowl, whisk together the flour mix, baking powder, baking soda and salt. Set aside.
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Add the egg to the butter mixture and beat on medium for 30 seconds, scraping the bowl once.
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Add the flour mixture to the butter mixture on low speed for 10 seconds. Stop and scrape, then mix on medium for 20 seconds until combined.
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Set the batter aside to rest for 30 minutes.
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Preheat oven to 375°F and line baking sheets with parchment paper.
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Using a tablespoon cookie scoop, place dough balls on the prepared sheets.
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Dip a fork in additional sugar and press each dough ball to form a criss-cross pattern.
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Bake 10–12 minutes until barely brown. Cool on the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
Notes
- Either crunchy or creamy peanut butter works; avoid types that require stirring.
- Use sugar substitutes if you need a sugar-free version.
- A commercial egg replacer or flax/chia egg can be used for a vegan option.
- Tested with a reliable gluten-free all-purpose flour blend; if your blend lacks a binder, add xanthan gum.
- All ingredients should be at room temperature and weigh ingredients where weight is given.
- Dough must rest 30 minutes to hydrate the flours for the best texture.
- Cookie dough can be refrigerated up to 3 days. Store baked cookies up to 3 days at room temperature in a sealed container.