These easy to make Gluten Free Peanut Butter Cookies are filled with peanut butter flavor. They’re soft, tender, and melt-in-your-mouth delicious. If you’re a peanut butter fan, or have one in your life, you’ll want to try these peanut butter cookies!
Whenever I bake cookies, I love to try out different add-ins. I’ll throw in a variety of chocolate chips, maybe some oats, or nuts, or whatever I have on hand.
Sometimes I’ll use the same ingredients in different amounts so I end up with different results. Previously, I shared my recipe for Chocolate Chip Peanut Butter Cookies and my Gluten Free Peanut Butter Chocolate Chip Cookies. Both recipes share similar ingredients, but have different flavors.
My husband, Jim, prefers the minimalist approach. He likes his coffee black, no cream or sugar, and he likes his peanut butter cookies, unadorned. So, in the interest of domestic harmony, I’m sharing this easy recipe. 😊
The cookies are soft and delicate, but still have a hearty burst of peanut butter flavor. Jim will tell you they’re perfect with coffee, but I prefer mine with tea.
This cookie recipe only requires 9 ingredients you probably already have in your pantry. And since you don’t need to chill the dough, you can mix everything together and have the cookies in the oven in 20 minutes or less.
Just think, you can have freshly baked cookies ready to eat in about 40 minutes. It may be time for me to bake another batch!
Is Peanut Butter Gluten Free?
Pure peanut butter is naturally gluten free, but not all store-bought peanut butter is gluten free. Always check the ingredient label on the jar.
Once you find a gluten free peanut butter that you like, continue to check the ingredient list each time you buy. It’s not unusual for manufacturers to change the ingredients from time to time.
For this recipe, I used regular store-bought creamy peanut butter. If you prefer, you can use crunchy peanut butter.
(This post contains affiliate links. Read my disclosure policy here.)What kind of Gluten Free Flour should I use?
Make sure to use a good quality all-purpose gluten free flour when making these cookies. I like to use Bob’s Red Mill 1 to 1. Your results may vary depending on the gluten free flour you use.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top.
How to Make Gluten Free Peanut Butter Cookies
Preheat oven to 350 degrees and line two baking pans with silicone liners or parchment paper. I prefer using liners because I can use them over and over again.
In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, and salt until combined (photo 1).
In a large mixing bowl, use an electric hand mixer to cream together the butter and sugars until well combined (photo 2).
Add the peanut butter to the sugar mixture and continue mixing until well combined (photo 3). Mix in the egg and vanilla extract (photo 4). Use a rubber spatula to scrape down the sides of the bowl and mix until completely incorporated.
Stir the dry ingredients into the wet ingredients until combined (photo 5).
Use a 1.5-tablespoon cookie scoop to drop the dough, about 2-inches apart, on the prepared pans (photo 6). Gently press a fork down on the top of each dough ball. Turn the pan and press down with the fork again, making a waffle pattern (photo 7).
Bake at 350 degrees for 10-12 minutes or until the tops of the cookies are set (photo 8).
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the cookies on the pan for 5 minutes before moving them to a wire rack. The cookies are very delicate when they come out of the oven and they will easily break or crumble without the 5 minutes needed to cool and set up.
How long will these peanut butter cookies last?
These cookies will last, stored in an airtight container, for up to 1 week. Keep the container on the counter rather than in the refrigerator. Baked goods tend to dry out when stored in the fridge.
The cookies can also be frozen, in a freezer safe container, for up to 2 months. Allow the cookies to thaw overnight or pop them in the microwave for a few seconds if you can’t wait to enjoy them.
If you’re a peanut butter fan, or have one in your life, give these Gluten Free Peanut Butter Cookies a try! They’re easy to make, pure, unadorned cookies that are loaded with peanut butter flavor. Happy Baking!
Favorite Gluten Free Cookie Recipes
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Ginger Snaps
- Holly Cookies
- Gluten Free Pumpkin Cookies
- Old-Fashioned Snickerdoodle Cookies (Gluten Free)
- Gluten Free Cinnamon Roll Cookies
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
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Preheat oven to 350 degrees and line two baking pans with silicone liners or parchment paper.
-
In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, and salt until combined. Set aside.
-
In a large mixing bowl, use an electric hand mixer to cream together the butter and sugars until well combined.
-
Add the peanut butter to the sugar mixture and continue mixing until well combined. Mix in the egg and vanilla extract. Use a rubber spatula to scrape down the sides of the bowl and mix until completely incorporated.
-
Stir the dry ingredients into the wet ingredients until combined.
-
Use a 1.5-tablespoon cookie scoop to drop the dough, about 2-inches apart, on the prepared pans. Gently press a fork down on the top of each dough ball. Turn the pan and press down with the fork again, making a waffle pattern.
-
Bake at 350 degrees for 10-12 minutes or until the tops of the cookies are set. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the cookies on the pan for 5 minutes before moving them to a wire rack. The cookies are very delicate when they come out of the oven and they will easily break or crumble without the 5 minutes needed to cool and set up.
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