Gluten-free peanut butter cookies are soft and chewy with crisp edges, and are every bit as delicious as classic peanut butter cookies made with wheat flour. You won’t miss that wheat! The cookies are shaped and flattened with forks to make the signature crosshatch ridges, and they store and freeze beautifully. If you need a treat for a group that includes gluten-free friends and family, this recipe is an excellent choice.
I used King Arthur Measure for Measure Gluten-Free Flour to make the cookies along with Skippy Natural Creamy Peanut Butter. Feel free to make them with chunky peanut butter if you like the texture. The cookies bake quickly—in about 10 to 12 minutes, but keep an eye on them because baking can time can vary depending on your altitude and oven temperature. Also, the cookies are very soft when they come out of the oven, so let them cool a bit before you try to move them to the cooling rack.
Related: You might like these peanut butter crackles, or try this recipe for peanut butter chocolate chip cookies. Gluten-free snickerdoodles are delicious as well.
Tips for Gluten-Free Peanut Butter Cookies
- If your gluten-free flour doesn’t contain xanthan gum or guar gum, add about 1/4 teaspoon to the flour mixture.
- Keep cooled leftover cookies in a zip-close storage bag at room temperature for 2 to 3 days.
- For longer storage, freeze the cookies for up to 3 months.
- For a warm, soft, and chewy gluten-free peanut butter cookie, microwave at 100% power from 15 to 20 seconds.
Gluten-Free Peanut Butter Cookie Recipe Variations
- Add chopped peanuts or make the cookies with chunky peanut butter.
- Roll the cookie dough balls in sugar before flattening with a fork—or flatten them with the bottom of a sugared or floured glass.
- Sprinkle the unbaked cookies with sugar or cinnamon-sugar just before they go into the oven.
Does peanut butter contain gluten?
Peanuts do not contain gluten, but not all peanut butters are gluten-free. Always read the label to be sure.
What gluten-free flour is best for cookies??
There are many brands of all-purpose gluten-free flours on the market. In my recipes, I use King Arthur Measure for Measure or Bob’s Red Mill 1-to-1.
PrintGluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are perfect in texture and flavor. Save this easy recipe to your recipe box and surprise your friends and family!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 dozen 1x
- Category: Cookies, Gluten-Free, Peanut Butter
- Diet: Gluten Free
Ingredients
- 1 1/4 cups gluten-free flour (160 g) (I used King Arthur Measure for Measure)
- 1 teaspoon baking soda (scant)
- 1/2 teaspoon baking powder (label should say gluten-free)
- 1/4 teaspoon salt
- 1/2 cup peanut butter (120 g)
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar (134 g)
- 1/3 cup brown sugar, light or dark, packed (73 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon gluten-free flour (for the fork)
Instructions
- In a medium bowl, combine the 1 1/4 cups of gluten-free flour, baking soda, baking powder, and salt. Whisk or stir to blend; set aside.
- In a large mixing bowl with an electric mixer on, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla and continue to beat until well blended.
- With the mixer on low, beat in the flour mixture until blended. Refrigerate the cookie dough for at least 30 minutes, or until well chilled.
- Heat the oven to 375 F and line baking sheets with parchment paper.
- Shape the cookie dough into small balls and place on the parchment-lined baking sheets, leaving about 2 inches between them.
- Put 1 tablespoon of gluten-free flour in a small bowl. Dip the fork in the flour and use it to flatten a cookie slightly, making a criss-cross impression. Repeat with the remaining cookie balls.
- Bake the gluten-free peanut butter cookies for about 10 to 12 minutes, or until they are set and lightly browned on the bottoms.
