These Gluten Free Peanut Butter Cookies have crispy edges and are soft and chewy in the middle. You will never know they are gluten free, they taste just like the real deal. These peanut butter cookies are the perfect sweet treat that the whole family will enjoy.
*Originally posted 08/2019; updated 03/2021
What You Need:
- Gluten Free 1 to 1 Flour
- Baking Soda
- Salt
- Peanut Butter
- Brown Sugar - or coconut sugar
- Granulated Sugar
- Vanilla Extract
- Eggs
- Butter - can also use vegan butter
Let's Make Cookies:
- Preheat the oven to 350'
- Put the peanut butter, softened butter (or vegan butter) and sugars in a large bowl and use hand mixer to combine until smooth (about 2 minutes)
- Add in the eggs and vanilla extract and mix again until fully combined
- In a separate bowl, add in the flour, baking soda, and salt. Whisk to combine and then pour into the bowl with the wet ingredients
- Use rubber spatula to fold the wet and dry ingredients together until fully combine and then use a cookie scoop to scoop out dough and roll into a ball. You should get about 24 total
- Place the balls on a lined baking sheet (parchment paper or a silicone mat) and then gently press the top of each ball down with the back of a fork (vertical and horizontal) to make the classic criss cross pattern (can sprinkle granulated sugar on top if desired)
- Bake for 11-13 minutes, be careful not to over bake, you want them to be soft and chewy on the inside. Let cool on a cookie rack. Store in an airtight container or ziplock bag
Recipe Tips:
You Might Also Like:
- Gluten Free Chocolate Peanut Butter Cereal Bars
- Gluten Free Chocolate Chip Banana Muffins
- Paleo Chocolate Almond Butter Brownies
- Gluten Free Cinnamon Scones with Maple Icing
- Gluten Free Apple & Pear Crisp
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The Best Gluten Free Peanut Butter Cookies
These Gluten Free Peanut Butter Cookies have crispy edges and are soft and chewy in the middle. You will never know they are gluten free, they taste just like the real deal.
Ingredients
- 1 cup Peanut Butter
- 1 cup Granulated Sugar
- ½ cup Brown Sugar can sub Coconut Sugar
- ½ cup Unsalted Butter softened (vegan butter for dairy free)
- 1 tsp Vanilla Extract
- 2 Egg whole
- 1.5 cups Gluten Free Flour Bob's Red Mill 1 to 1
- 1 tsp Baking Soda
- ¼ tsp Salt
Instructions
- Preheat the oven to 350'
- Put the peanut butter, softened butter (or vegan butter) and sugars in a large bowl and use hand mixer to combine until smooth (about 2 minutes)
- Add in the eggs and vanilla extract and mix again until fully combined
- In a separate bowl, add in the flour, baking soda, and salt. Whisk to combine and then pour into the bowl with the wet ingredients
- Use rubber spatula to fold wet and dry ingredients together until fully combine and then use a cookie scoop to scoop out dough and roll into a ball. You should get about 24 total
- Place the balls on a lined baking sheet (parchment paper or a silicone mat) and then gently press the top of each ball down with the back of a fork (vertical and horizontal) to make the classic criss cross pattern (can sprinkle granulated sugar on top if desired)
- Bake for 11-13 minutes, be careful not to over bake, you want them to be soft and chewy. Let cool before removing from the baking sheet. Store in an airtight container or ziplock bag
Video
Nutrition
Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 126mgPotassium: 82mgFiber: 1gSugar: 14gVitamin A: 138IUCalcium: 17mgIron: 1mg
Tried this recipe?Mention @thebetteredblondie
Could I reduce the granulated sugar a bit and not ruin the recipe? Maybe to 3/4 or 1/2 cup? I don't like really sweet cookies.
I can't say for sure how the recipe would turn out with less sugar because I haven't tested it, but please let me know how it goes if you try it
I have tried it with Truvia's brown sugar replacement. It still leaves a bit of a chemical aftertaste, but it's very mild. I've tried it with both Truvia for white and brown sugar, and that had a much more pronounced chemical/oily aftertaste. Hope that helps.
My favorite. I use bobs red mill 1:1 flour, duck eggs and myokios butter. I do add a bit more flour then called for as I buy organic pb and it’s way thinner.