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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.
What You’ll Like About This Dish
Perfectly peanut buttery. Rich flavor and classic chewy texture without gluten.
Simple ingredients. No unusual GF add-ins—just pantry staples.
Easy to shape. Dough rolls beautifully and holds its crisscross impression well.
Reliable results. The cookies bake evenly and stay soft for days.
Ingredient Notes
- Gluten-free flour: Use a 1:1 blend with xanthan gum (such as King Arthur Measure for Measure) for the best texture.
- Baking soda + baking powder: Ensure your baking powder is labeled gluten-free.
- Salt: Balances the sweetness and enhances the peanut flavor.
- Peanut butter: Use creamy peanut butter for the smoothest dough and most consistent spread.
- Butter: Room temperature butter adds richness and helps create a soft, tender cookie.
- Granulated sugar: Sweetens and helps the edges crisp slightly.
- Brown sugar: Adds moisture and deepens the flavor.
- Egg: Binds the dough and contributes to the chewy texture.
- Vanilla extract: Enhances the flavor and complements the peanut butter.
- Additional GF flour: Used for dipping the fork to make the classic crisscross pattern.
Steps to Make Gluten-Free Peanut Butter Cookies
- Whisk together the dry ingredients and set aside.
- Cream the peanut butter, butter, and both sugars until smooth.
- Add the egg and vanilla and blend well.
- Mix in the dry ingredients until combined.
- Chill the dough so the cookies hold their shape.
- Roll the dough into balls and arrange on lined baking sheets.
- Dip a fork in flour and press the classic crisscross pattern onto each cookie.
- Bake until set and lightly golden on the bottoms.
Tips
- Chill the dough to prevent excessive spreading and to help create clean crisscross marks.
- Use creamy peanut butter for the best texture; natural peanut butter can make the dough crumbly.
- Dip the fork in flour before every press to avoid sticking.
- Do not overbake—cookies should look just set when removed from the oven.
Recipe Variations
- Crunchy version. Use crunchy peanut butter or fold in chopped peanuts.
- Chocolate chip peanut butter cookies. Add ½ to 1 cup semisweet chocolate chips.
- Peanut butter–chocolate swirl. Drizzle cooled cookies with melted chocolate.
- Salted peanut butter cookies. Sprinkle warm cookies with flaky sea salt.
- Extra peanut flavor. Add ¼ teaspoon peanut butter extract, if available.
Serving Suggestions
- Serve with cold milk or hot coffee.
- Pair with ice cream to make easy cookie sandwiches.
- Add to cookie trays or lunchboxes for a classic treat.
- Enjoy warm from the oven for maximum softness.
- Bring to gatherings—they’re universally loved.
How to Store
Room temperature: Store in an airtight container for 4 to 5 days.
Refrigerate: Keeps for up to 1 week; let cookies warm slightly before serving.
Freeze: Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough balls a few minutes longer.
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.
Gluten-Free Peanut Butter Cookies
Ingredients
- 1 ¼ cups gluten-free 1:1 baking flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp fine salt
- ½ cup peanut butter
- ½ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- ⅓ cup packed brown sugar, light or dark
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp gluten-free 1:1 baking flour (with xanthan gum), for the fork
Recommended Equipment
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.1 1/4 cups gluten-free 1:1 baking flour (with xanthan gum) | 1 tsp baking soda | 1/2 tsp gluten-free baking powder | 1/4 tsp fine salt
- In a large mixing bowl with an electric mixer, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth and creamy.1/2 cup peanut butter | 1/2 cup unsalted butter | 2/3 cup granulated sugar | 1/3 cup packed brown sugar
- Add the egg and vanilla and continue to beat until well blended.1 large egg | 1 tsp vanilla extract
- 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.1 tbsp gluten-free 1:1 baking flour (with xanthan gum)
- Bake the gluten-free peanut butter cookies for about 10 to 12 minutes, or until they are set and lightly browned on the bottoms.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
