There is something truly special about a classic peanut butter cookie. That perfect balance of sweet and salty, with a rich, nutty flavor, is pure comfort. This recipe for gluten free peanut butter cookies delivers that incredible experience, with no gluten and no grit.
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These are the soft, chewy cookies you’ve been searching for. It’s one of those Gluten Free Cookies Easy recipes that will quickly become a family favorite, proving that gluten-free baking can be absolutely delicious.
A Little Story About This Dish
My search for the perfect Gf Peanut Butter Cookies was a long one. So many recipes I tried ended up dry and sandy. I wanted a cookie that was soft on the inside with slightly crisp edges—the kind that makes you close your eyes when you take a bite.
This recipe was a breakthrough. The first time I baked these, the amazing peanut butter aroma filled my kitchen, and the texture was absolutely perfect. They instantly became my go-to recipe and the benchmark for what the Best Gluten Free Cookies should taste like. This recipe for gluten free peanut butter cookies is a keeper. Here are some additional gluten-free meal suggestions you might find inspiring: How to Make Gluten Free Cinnamon Coffee Cake, Gluten-Free Red Velvet Brownies.
Get Ready to Cook!
What to Expect
Prepare for one of the simplest cookie recipes you’ll ever follow. This recipe for gluten free peanut butter cookies is incredibly fast. You’ll need only about 15 minutes to mix the dough and another 15 to 18 minutes of baking time. It’s a quick and satisfying path to homemade treats.
Before You Begin
Your cookie dough will be very soft and sticky once mixed—this is completely normal! In fact, it’s the secret to a perfectly chewy cookie. If the dough feels too greasy or soft to handle, cover it and chill it in the refrigerator for just 10 minutes.
The most crucial step happens after baking. The gluten free peanut butter cookies will be extremely fragile right out of the oven. You must let them cool on the baking sheet for at least 5 minutes before trying to move them. This allows them to set and prevents them from crumbling apart.
The Heart of the Dish: Ingredients You’ll Need
| Amount | Ingredient |
| 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 |
| ½ teaspoon | xanthan gum (omit if your blend has it) |
| 1 teaspoon | baking soda |
| ¼ teaspoon | kosher salt |
| ½ cup (100 g) | granulated sugar |
| ½ cup (109 g) | packed light brown sugar |
| 2 large | eggs, at room temperature, beaten |
| 1 teaspoon | pure vanilla extract |
| optional | granulated sugar for dipping or sprinkling |
Let’s Get Cooking! Step-by-Step Guide
Step 1: Preheat Oven and Melt Butters
First, set your oven to preheat to 350°F. Line your large baking sheets with parchment paper. In a small saucepan over medium-low heat, gently melt the peanut butter and chopped butter together. Stir until the mixture is completely smooth, which should take about 2 minutes. Set this aside to cool down slightly.
Step 2: Combine the Dry Ingredients
While the peanut butter mixture cools, grab a large bowl. Add the gluten-free flour, xanthan gum, baking soda, salt, and granulated sugar. Whisk everything together. Now add the packed light brown sugar and whisk again, making sure to break up any lumps. A good mix here is essential for the Best Gluten Free Cookies.
Step 3: Mix the Cookie Dough
Make a well in the center of your dry ingredients. Pour the cooled, melted peanut butter and butter mixture right into the center. Stir until it’s just combined. Now, add the beaten eggs and vanilla extract. Mix again until you have a soft, sticky, and uniform cookie dough. This is the perfect consistency for these Gf Peanut Butter Cookies.
Step 4: Shape the Cookies
If your dough feels too soft or greasy, cover it and chill for 10 minutes, but no longer. Scoop out portions of dough, about two tablespoons each, and roll them into smooth balls between your palms. Place the balls on your prepared baking sheets, leaving about 1 ½ inches between them. Press each ball down with your hand to create a disk that is about ½-inch thick.
Step 5: Create the Signature Crisscross Pattern
For the classic look that makes these gluten free peanut butter cookies so iconic, wet the tines of a fork. Dip the damp fork into a little granulated sugar (or simply sprinkle the sugar on the cookies first, as mentioned in the notes). Firmly press the fork onto the top of a cookie. Wet and dip the fork again, then press it in the opposite direction to create the crisscross pattern.
Step 6: Bake and Cool a Fragile Cookie
Place one baking sheet at a time in the center of your preheated oven. For softer, chewier cookies, bake for about 15 minutes until pale golden. For crunchier gluten free peanut butter cookies, bake for about 18 minutes until they are uniformly golden brown.
Step 7: The Crucial Cooling Period
This is the most important step! These cookies are extremely fragile when they first come out of the oven. You must let them cool and set on the baking sheet for at least 5 minutes before you even think about moving them. Once they have firmed up, carefully transfer them to a wire rack to cool completely. They will get crispier as they cool. This step makes all the difference for perfect gluten free peanut butter cookies.
Mastering the Dish: Pointers for Perfection & How to Store
To get that classic crisscross pattern perfect every time, try sprinkling the granulated sugar over the tops of the shaped cookies first, then press with a damp fork. This method is often easier than trying to get the sugar to stick to the fork tines.
Store your completely cooled gluten free peanut butter cookies in an airtight container at room temperature. They will stay fresh and delicious for up to a week. If the cookies lose some of their crispness, you can reheat them for a few seconds in the microwave to restore that soft, “fresh from the oven” feel. Consider these other gluten-free options for more meal inspiration: Gluten-Free Potato Buns: A Beginner’s Guide and Gluten-Free Sourdough.
Gluten Free Peanut Butter Cookies: An Insanely Easy Recipe
- Total Time: 33
- Yield: 24 1x
Description
These are the best gluten free peanut butter cookies you’ll ever bake. Incredibly soft, chewy, and bursting with rich peanut butter flavor, this easy recipe is a guaranteed family favorite. The perfect gluten-free treat for any occasion!
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
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 large eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
Granulated sugar for sprinkling, optional
Instructions
Step 1. Preheat and Prep: Preheat your oven to 350°F and line large baking sheets with parchment paper.
Step 2. Melt Peanut Butter Mixture: In a small saucepan over medium-low heat, melt the peanut butter and chopped butter together, stirring until smooth. Set aside to cool slightly.
Step 3. Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and granulated sugar. Add the light brown sugar and whisk again, breaking up any lumps.
Step 4. Mix the Dough: Create a well in the dry ingredients and pour in the melted peanut butter mixture. Mix to combine. Add the beaten eggs and vanilla, and mix again until a soft, sticky dough forms.
Step 5. Shape the Cookies: Scoop dough by the 2-tablespoonful and roll into balls. Place on the prepared baking sheets about 1 1/2-inches apart and press into a 1/2-inch thick disk.
Step 6. Create Crisscross Pattern: Sprinkle the tops of the cookies with optional sugar. Press the tines of a wet fork into the top of each cookie, then press again in the opposite direction to create the classic pattern.
Step 7. Bake: Bake one sheet at a time for 15 minutes for softer cookies, or 18 minutes for crunchier cookies, until pale golden.
Step 8. Cool Completely: This is a crucial step! Let the cookies cool on the baking sheet for at least 5 minutes until set, as they are very fragile when hot. Transfer to a wire rack to cool completely.
Notes
Handle with Care: The cookies will be extremely fragile when they first come out of the oven. Letting them set on the baking sheet for 5 minutes before moving them is essential.
Dough Consistency: The dough is meant to be soft and sticky. If it feels too greasy to handle, you can chill it for a maximum of 10 minutes.
Peanut Butter Type: For best results, use a commercial ‘no-stir’ smooth peanut butter. Drippy, natural-style peanut butters can make the dough too oily.
Dairy-Free Option: To make these dairy free peanut butter cookies, simply replace the unsalted butter with your favorite vegan butter substitute.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert, Cookies, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Your Burning Questions Answered!
Why are my gluten free peanut butter cookies crumbly?
Crumbly gluten free peanut butter cookies can happen for a few reasons. Overbaking is a common cause, so be sure to pull them from the oven when they are just golden at the edges. The type of peanut butter also matters; this recipe is designed for a “no-stir” peanut butter. Using a drippy, oily natural peanut butter can make the dough greasy and crumbly. Finally, if you chill the dough for too long, it can become crumbly; just let it sit at room temperature to soften before shaping.
Is it possible to use natural peanut butter for this recipe?
This recipe works best with a smooth, no-stir peanut butter because it has a consistent, thick texture. While some thicker, natural peanut butters may work, very oily or drippy Natural Peanut Butter Cookies doughs tend to be greasy and don’t bake up with the same structure. If you choose to use a liquid natural peanut butter, you may need to chill the dough longer before baking.
Can I make these gluten free peanut butter cookies dairy-free?
Yes, creating Dairy Free Peanut Butter Cookies from this recipe is very simple. The only dairy ingredient is the unsalted butter. You can easily substitute it with a high-quality vegan butter substitute or a solid vegetable shortening. This simple swap will allow you to make delicious dairy-free and gluten free peanut butter cookies that everyone can enjoy.
Dig In & Enjoy!
You now have a flawless, reliable recipe for what might just be the Best Gluten Free Cookies you’ll ever bake. These gluten free peanut butter cookies are a classic for a reason, and they are perfect just as they are.
Once you’ve mastered them, feel free to experiment. You can stir in chocolate chips for Gluten Free Peanut Butter Chocolate Chip cookies, or press a chocolate candy into the center after baking for easy Gluten Free Peanut Butter Blossoms. Whether you love these or other treats like Oatmeal Cookies Gluten Free, this recipe is sure to become a staple. Be sure to connect with me on Facebook and Pinterest for a steady supply of gluten-free recipes.